Soft, chewy, and buttery chocolate chip cookies with a delicious hint of espresso are baked to perfection then dipped and drizzled with espresso infused dark chocolate. So so good!
This cookie is for all my fellow Starbucks and Caribou lovers. You can’t go wrong when ordering a mocha coffee. Chocolate and coffee, there’s just something so delicious about the combination. So, I turned that tasty duo into a cookie!
The cookie dough starts like all of my favorite cookie recipes. Room temperature butter, brown sugar, white sugar, eggs, vanilla, flour, baking soda and salt. Where this recipe differs is the addition of instant espresso powder and dark chocolate! WOW, the amount of flavor that the espresso adds is incredible. It’s so so good! I can’t get enough. It’s just the right amount of coffee flavor without overpowering the cookie. I’m obsessed. And to take the chocolate mocha flavor to another level, I melted together dark chocolate and instant espresso for dipping and drizzling. These cookies not only look delicious, but they also taste incredible! Eat these cookies with your morning cup of coffee.. I’m not against it 😉 Don’t forget to dunk them!
Butter. I like to use salted butter because it’s what I always have on hand and I personally just think it tastes better. I use salted butter for everything. Learned it from my mama. But, you could also use unsalted butter and the cookies will still taste great!
Brown & white sugar. I like to use a combination of both sugars, as they offer different flavors.
Instant espresso powder. You can find instant espresso powder at most grocery stores, as well as Target and Walmart. The brand that my local grocery store carries is Delallo. You can also find instant espresso powder by Café Bustelo at Target. Both are great options.
Vanilla extract. Highly recommended, but if you don’t have any on hand it won’t ruin the cookies.
Eggs. Two large eggs. Room temperature or straight from the fridge.
Flour. You will need all-purpose flour.
Salt. I just use standard table salt.
Baking soda. Creates a soft, fluffy cookie.
Dark chocolate. For melting to dip or drizzle the cookies. You can use chocolate chips, melting wafers, or a chocolate bar broken into chunks. I like to use dark chocolate, but semi-sweet or milk chocolate will also work great!
Tips & Tricks.
Room temperature butter. Not butter straight from the fridge and not butter that is melted. The cookies will not turn out the same. If you use cold butter, your cookies wont spread enough, and if you use melted butter, your cookies will spread too much. Room temperature is the perfect balance. If you forgot to take the butter out of the fridge long enough before baking for it to come to room temperature, cut each stick into 4 cubes and microwave it in a bowl in 5-7 second increments until it’s just soft, not melted. When it comes to salted or unsalted butter, I like to use salted butter in my cookies, but you can use unsalted if you prefer.
Cream the butter and sugar. Beat the butter and sugar together with an electric mixer for 2 minutes, until the mixture looks pale and fluffy. This creaming process creates soft cookies. If you don’t have an electric mixer, you can use a whisk and some elbow grease, but the process will take longer.
I don’t recommend any substitutions for the instant espresso powder. Instant espresso powder is fine powder that has a very strong coffee flavor. The only possible substitution is instant coffee ONLY if it’s in powder form, but the coffee flavor won’t be as strong as when you use instant espresso. As well, I do not recommend using brewed coffee. One and a half tablespoons isn’t enough to flavor the dough. Also, please note that mixing brewed coffee with the melting chocolate is not an option! I learned the hard way that water turns melted chocolate into a gritty, thick sludge.
Measure your flour correctly. When it comes to baking, you should always spoon your flour into your measuring cup and level it off. When you scoop the measuring cup directly into the flour, you will end up packing the flour into the cup, resulting in too much flour and dry cookies.
Do NOT overbake the cookies. When you remove the cookies from the oven they will look very under-baked. The center will still look pale and doughy, the outside will be just starting to set, and the bottoms will be lightly golden brown. As the cookies sit they will continue to cook. If you leave them in the oven until they’re golden brown, they will be overbaked, resulting in dry, crunchy cookies. Nobody wants that!
More of my favorite cookie recipes!
Dark Chocolate Mocha Chip Cookies
- 1 cup room temperature butter (2 sticks)
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 1/2 tablespoons hot water
- 1 1/2 tablespoons instant espresso powder (such as DeLallo or Cafe Bustelo)
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour (scoop & level)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups dark, semi-sweet, or milk chocolate chips or chunks
- optional: flakey sea salt for sprinkling
Chocoalte mocha drizzle
- 6 ounces dark or milk chocolate (about 1 cup)
- 1/2 tablespoon instant espresso powder
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a large bowl. Beat with an electric mixer on medium-high for 2 minutes until fluffy and lighter in color.
- Mix together the hot water and instant espresso powder. Add the espresso, vanilla and eggs to the bowl with the butter and sugar mixture. Beat together just until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients. Use a sturdy spoon to mix together until just combined. Fold in the chocolate chips.
- Roll about 1-2 tablespoons of dough into a ball and place on the prepared baking sheet. Repeat with remaining dough.
- Bake for 10-11 minutes, or until the cookies start to set around the edges but still look doughy and pale in the center. Remove from the oven. The cookies will cook more as they sit. Let the cookies sit for 2 minutes on the baking sheet then transfer to a clean sheet of parchment paper.
- Let the cookies cool completely then make the chocolate mocha drizzle.
Chocolate mocha drizzle
- Stovetop: Add the chocolate to a small saucepan over medium heat. Mix continously until melted. Careful not to overcook or burn the chocolate. Remove from the heat and mix the espresso powder into the chocolate.Microwave: Add the chocolate to a microwave safe bowl and microwave in 10 second increments, stirring each time, until melted. Careful not to overcook the chocoalte. Mix the espresso powder into the chocolate.
- Dip and/or drizzle the cookies with the chocolate. Let the chocolate cool and firm up (about 10 minutes) then enjoy!