Chocolate Chip Mocha Cookies – Deliciously soft, thick, and chewy chocolate cookies infused with coffee and studded with chocolate chunks. No chilling required!
I’m all about mocha right now, and not just in drink form. The flavour of chocolate and coffee is incredible in cookies, too. So, today I’m bringing you my Chocolate Chip Mocha Cookies!
Ingredients for Chocolate Chip Mocha Cookies:
- plain OR all-purpose flour
- cocoa powder
- baking powder
- baking soda
- cornflour/cornstarch
- salt
- unsalted butter
- caster OR granulated sugar
- light brown sugar
- large egg
- instant coffee granules
- chocolate chips
These cookies are slightly adapted from my Chocolate Chip Coffee Cookies, my brother’s all-time favourite cookies. I’ve added cocoa powder, and a little extra cornflour for a thicker cookie.
I LOVE cornflour in cookies. It makes them incredibly thick, soft, and chewy without being cakey. You may also know cornflour as cornstarch. 🙂
I chopped up chunks of dark chocolate for these cookies, but you can use chocolate chips!
Thick cookie right there. ↑
So, if you love chocolate and coffee, you have got to try these chocolate chip mocha cookies. My coffee-loving family definitely approved of them, and I have a feeling they’ll be requested just as much as my chocolate chip coffee cookies are. 😉
Try these delicious cookies next!
- Healthier Chocolate Chip Cookies
- Rolo Peanut Butter Blossoms
- Malted Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Cookies
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Chocolate Chip Mocha Cookies
Ingredients
- 1 ¾ cups (218g) plain/all-purpose flour
- ¼ cup (25g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) caster/granulated sugar
- ¼ cup (50g) light brown sugar
- 1 large egg
- 4 tablespoons instant coffee granules*
- 1 tablespoon hot water
- 1 cup (175g) chocolate chips, plus some extra for topping
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, and mix until combined.
- Dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, then add to the wet ingredients, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, about 17 balls, place on the prepared baking tray, and press the extra chocolate chips on top.
- Bake for 10 – 12 minutes. Do not over-bake. Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Used the exact measurements and they came out perfect! Definitely making these forever lol
The recipe turned out just like the photo. However, they were cakey rather than chewy. Definitely not a recipe that I would repeat. My husband also thought that it could use more sugar. Disappointing.
Unfortunately these are very cakey cookies and not at all chewy. A disappointment, since I had been looking forward to trying this recipe.
Hi Michelle – sorry these cookies didn’t turn out well for you!
Too much flour can cause cakey cookies. I highly recommend weighing your ingredients out in grams instead of cups (if you don’t already), as it is more accurate, and it’s what I do for all of my recipes 🙂
Yum yum yum!! These cookies are so delicious! Both when cool AND when still warm out of the oven.
Definitely adding these to my regular cookie recipes!
Hi! I just made these cookies and measured on a scale. I copied the recipe exactly. But when I took my cookies out they didn’t spread as much as yours did. They stayed flattened some, but still resembled the balls I rolled them into. Any thoughts?
Thanks!!!
Do you think replacing the white flour with whole wheat flour would change the taste and texture much? I don’t like baking with white flour and this recipe sounds amazing and i really really want to try it. So I’m curious! Thank you!
Using whole wheat flour should be fine! Enjoy 🙂
I just baked these cookies, and they are AMAZING!!! Thank you for the awesome recipe! Definitely will be baking these again.
I made these cookies for my family and they all loved them! Thanks for the detailed and delicious recipe!
is there any way I can make these cookies into 1 dozen instead of 17?
These cookies look awesome! What brand of instant coffee granules do you use? They look pretty tan/butterscotchy looking, and I would like to try and find some that look just like them. Thank you!
My favourite brands of instant coffee are Nescafe (I like Original, Gold, and Azera), Kenco, Douwe Egberts, and L’OR Classique. Hope that helps! 🙂
Hi. I love most of your recipes. I don’t eat eggs. So can I use flax eggs instead of eggs?
Of course! 🙂
I’ve been searching the internet and pinterest for a chewy double chocolate cookie and yours looks just what I’ve been looking for!! I can’t wait to try these. Could I sub instant espresso, or strong liquid coffee for the instant coffee?
Yes, either of them would work too. Enjoy! 🙂
These cookies turned out delicious! They were a big hit! Thanks so much for sharing the recipe. I want to try to use this recipe to make chocolate chocolate chip cookies (without the coffee). Why do you add the 1 tbsp of hot water? Is that because of the coffee granules or is it for another reason? I didn’t know if I should add the water if I’m removing the coffee granules. Thanks so much!
Hi Susan! I’m so glad they were a big hit! If you’re leaving the coffee out, leave the water out too. It was just to dissolve the granules 🙂
I love this recipe!! I was wondering if you melt your butter before you mix it with the sugars. Or can the butter be left at room temperature before mixing?
I’m so glad you like them, Clarence! Yes, the butter is melted before mixed in with the sugars. Melted butter produces chewier cookies 🙂
Thanks Marsha,
I will definitely be trying again.
Hi Marsha,
I just tried your recipe, and I was disappointed—mine didn’t come out at all like you described. Definitely cakey. I’ve been looking forever for how to make chocolate cookies that are chewy and not cakey. Mine also had a *very* faint burned flavor at the first taste of the outside, and they started to smell a bit burned before I took them out, although I’m sure I didn’t overbake them. (The second batch I only left in for 8 minutes.) I did make them smaller than yours, so that might be part of it, but I doubt it’s the whole story. I also would like to know what brand of coffee you use. The only thing I had on hand was “Via” (from Starbucks – little packets of very fine granules that make a very dark coffee). Overall, I thought the recipe could use more sugar, and I *never* say that! I love a cookie that’s not too sweet, but it might be because of the very dark (=bitter?) coffee. Do you pack the brown sugar tight or loosely, or not at all? Thanks for any additional advice.
Hi Beth – I’m so sorry they didn’t turn out for you! These definitely sound like they may have been baked on a higher temperature. I always recommend using an oven thermometer, as ovens are not all accurate (I was surprised with mine!). I use a coffee that we all love to drink – we love the brand Nescafé (Original, Gold, etc). I’m assuming the very bitter coffee overpowered the sweetness of the cookies, making them seem like they needed more sugar. I weigh out my sugar, I don’t use cups. But if you’re using cups, pack the sugar.
I hope you give these cookies another try! Please feel free to drop me an email if you have any further questions, or need help. 🙂
OK, tried again a week later. Used a different kind of coffee, an extra egg yolk, weighed the brown sugar so I’m sure I used more this time, and only baked them 8 minutes.
Definitely better this time, but still not as chewy as I had hoped, and they are hardly spreading at all either. Do you think using a tad less flour might help?
Anyway, they are REALLY good!! This is already a new favorite. Thanks!
Hi Beth, thanks for the feedback after trying them again! Seems the flour is the problem then. I would try using less flour next time, about 1 1/4 cups to 1 1/2 cups. I’m glad they’re a new fave! 🙂
I just took your amazing cookies out of the oven & they are perfect! I am an old lady so I’m not posting a photo but they look just like yours. I found this just doing a random mocha search & hit the proverbial jackpot with these cookies. Incredibly easy to make & doesn’t require a pound of butter. When I was teaching, I used to drop a Hersheys Kiss into my coffee and got this same flavor. Thank you so much. My family will love these.
I’m so glad to hear, Lisa! Enjoy! 🙂
Hi Marsha,
Found your recipe on Pinterest. I didn’t have any cookie scoops so I found how to convert your scoop size to teaspoons. Decided to make 1 inch balls like I usually do. Good thing I test baked 6. They barely flattened out! The rest of the balls got flattened with the bottom of a glass and then extra chips. The taste was great! The perfect birthday treat for the male business owner across the street! Thank you for sharing!
I’m so glad you enjoyed! I don’t usually use cookie scoops, I just roll the dough into about 1.5oz balls 🙂
Hi Marsha! Thanks for visiting, and I’m so glad you like my recipes! 🙂
Marsha, I am SO not thinking that!! All I’m thinking is: oh WOW!! These cookies are absolutely perfect, and it’s just a HUGE bonus that they’re mocha-flavored. I am never one to turn down a delightful mix of coffee and chocolate–especially if it’s a delicious creation by you. 🙂 Pinned, of course! Wishing you an awesome weekend, Marsha! xo
Thanks, Demeter! You too! 🙂 xo
I like chewy cookies and yours look so good. I also love that it takes less than 30 minutes to make them!
Thanks, Julia!
These look so delicious!
Kari
Thanks, Kari!
You can never have too many mocha recipes. That combination of chocolate and coffee is so good! And I really like that you cut up dark chocolate for these. They sound wonderful!
Thanks, Amanda!