Dark Chocolate Mocha Chip Cookies
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!
Ingredients
Cookies
- 1 cup room temperature butter (2 sticks)
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 1 ½ tablespoons hot water
- 1 ½ tablespoons instant espresso powder (such as DeLallo or Cafe Bustelo)
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¼ cups all-purpose flour (scoop & level)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ 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 teaspoon instant espresso powder
Instructions
Cookies
- 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!
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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