By Becky Hardin
Updated Jan 13, 2025
I can shout out loud that Mocha Cookies are the only chocolate cookies you’ll ever need. Rich and indulgent homemade Mocha Cookies feature espresso, cocoa powder, and espresso baking morsels in every bite. These are a wonderfully grown up treat, perfect with an afternoon cup of coffee! Quick and easy to make from scratch, these soft-baked expresso cookies are just unreal!
Chocolate and coffee is always a winning combination, especially in cookie form. Kick classic chocolate chip cookies up a notch with the addition of espresso and espresso morsels for a burst of coffee flavor in each cookie.
And that is why Mocha Cookies are for grown-ups !! These might be my most favorite cookies ever.
These thick, chewy, chocolatey cookies are simply irresistible. Be sure to try my Loaded Chocolate Chip Giant Cookies and Brown Sugar Chocolate Chip Cookies .
Ingredients for Mocha Cookies
- All purpose flour: Using this flour works best, it results in light and fluffy texture to my cookies.
- Unsweetened Cocoa powder: Use the best quality cocoa powder.
- Brown Sugar: I recommend using dark brown sugar in these cookies for extra caramel flavor, dark color and chewy texture. Feel free to use any other sugar, just replace with equal amount of brown sugar.
- Espresso: The star of mocha cookies. Use the best quality espresso for that fresh aroma and strong flavors. I use 2 ounces of liquid espresso in this cookie recipe. Espresso powder will make the cookies too dry. In a pinch, you can replace the espresso with an equal amount of strongly brewed coffee.
- Espresso Baking Morsels: I am using espresso baking morsels for extra indulgence. But milk chocolate, white chocolate, non-dairy any will work. Overall taste profile might change a bit. Espresso morsels are widely available, both online and in grocery stores. Look for them in the baking aisle near the chocolate chips.
Tips For Success
- You can double or triple the recipe at the same time it is easy to whip up a small batch. Just half all the ingredients and follow the rest.
- I love the extra pop of coffee flavor from the espresso morsels, but use the same amount of your favorite chocolate chips if you prefer.
- You can easily make smaller (or larger) cookies with this recipe, but bake times may vary slightly. These cookies are done when the edges just start to crisp up.
How to Store
Once these delicious mocha cookies are cool down transfer them in an airtight container and store at room temperature. They will stay fresh for 7-10 days.
Like most drop-style cookies, these mocha cookies freeze wonderfully! Store in an airtight container in the freezer for up to 3 months. Let the cookies thaw at room temperature for a couple of hours before enjoying. Warm them for few seconds in microwave.
Serving Suggestions
These espresso chip cookies are incredibly delicious that you hardly wait for any occasion or any meal. Still they will pair well with coffee’s like Cold Brew Coffee or Thai Iced Coffee . I would love to have a bite with my French Vanilla Iced Coffee any time. And I am warning you, if you combine them with caramel frappuccino or Iced Caramel Macchiato Recipe , you will forget to step in Starbuck’s. Very BOLD statement!!!
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Ingredients1x2x3x
- ▢ 1¾ cups all-purpose flour 210 grams
- ▢ ¼ cup unsweetened cocoa powder 21 grams
- ▢ 1 teaspoon baking soda 6 grams
- ▢ ½ teaspoon baking powder 2 grams
- ▢ ⅛ teaspoon kosher salt
- ▢ ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- ▢ ¼ cup granulated sugar 50 grams
- ▢ ¼ cup brown sugar 53 grams
- ▢ 2 ounces espresso 57 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1½ cups espresso baking morsels 255 grams
Video
Instructions
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside. 1¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon kosher salt
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together. ¾ cup unsalted butter, ¼ cup granulated sugar, ¼ cup brown sugar
- Add the espresso, eggs, and vanilla. Mix until well combined. 2 ounces espresso, 2 large eggs, 1 teaspoon pure vanilla extract
- Stir the dry ingredients into the wet ingredients. Fold in the espresso morsels. 1½ cups espresso baking morsels
- Tightly cover the bowl of cookie dough and refrigerate for 1 hour.
- While the dough chills, preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Remove the chilled cookie dough from the refrigerator. Form the cookie dough into 3-inch balls and place 6-8 balls on the prepared baking sheet. Slightly press the tops down.
- Bake the cookies for 8-10 minutes or until the top starts to dry out and the edges start to crisp up.
- Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Becky’s Tips
- I like to use a stand mixer to make these cookies. You can certainly make this cookie dough by hand, but it will take a little longer (and a little arm muscle)!
- For best results, let the butter soften to room temperature before using. Softened butter combines more easily resulting in a uniform texture. I like to take it out of the refrigerator about an hour before making the cookie dough.
- You can use milk chocolate, white chocolate, non-dairy any chocolate will work. Overall taste profile might change a bit.
- I am using dark brown sugar in my recipe. If you use light brown sugar, color and texture might be a bit different.
- Use liquid espresso for this cookie recipe. Espresso powder will make the cookies too dry.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mocha Cookies Step by Step
Mix Dry Ingredients: Take a medium bowl and add 1¾ cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, 1 teaspoon of baking soda,½ teaspoon of baking powder, and ⅛ teaspoon of kosher salt. Whisk them well and set aside.
Combine Wet Ingredients: To combine wet ingredients I use my stand mixer. To the bowl of a stand mixer fitted with the paddle attachment, beat the ¾ cup of unsalted butter, ¼ cup of granulated sugar and ¼ cup of brown sugar together.
To the same bowl of wet ingredients as 2 ounces espresso, 2 large eggs, and 1 teaspoon of pure vanilla extract. Mix everything until combine well.
Combine Dry and Wet Ingredient: It’s time to combine the dry ingredients into the wet ingredients. Once everything comes together, fold in 1½ cups espresso baking morsels into the batter.
Chill the dough: Do not skip chilling the dough before baking. The chill time solidifies the butter which prevents the cookies from spreading too much while baking. Tightly cover the bowl of cookie dough and refrigerate for 1 hour.
Preheat Oven and Bake: While the cookie dough chills in refrigerator, preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
After an hour, remove the chilled cookie dough from the refrigerator. Form 3-inch balls from the dough and place 6-8 balls on the prepared baking sheet. Slightly press the tops down.
Once oven is preheated, transfer the baking sheet and bake the cookies for 8-10 minutes or until the top starts to dry out and the edges start to crisp up.
Let the cookies cool on the pan for 5 minutes and then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough.
Cookies are the easiest dessert to make from scratch and these espresso cookies are no exception! There’s so much flavor packed into each cookie.
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Salted Caramel No Bake Cheesecake Recipe
Chocolate Peanut Butter No Bake Cheesecake
Coconut Fudge
Peanut Butter Pie
Banana Split Dump Cake Recipe
Strawberry Buttermilk Cake Recipe
Mocha Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Ingredients
- 1¾ cups all-purpose flour 210 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ⅛ teaspoon kosher salt
- ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- ¼ cup granulated sugar 50 grams
- ¼ cup brown sugar 53 grams
- 2 ounces espresso 57 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups espresso baking morsels 255 grams
Instructions
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside. 1¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon kosher salt
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together. ¾ cup unsalted butter, ¼ cup granulated sugar, ¼ cup brown sugar
- Add the espresso, eggs, and vanilla. Mix until well combined. 2 ounces espresso, 2 large eggs, 1 teaspoon pure vanilla extract
- Stir the dry ingredients into the wet ingredients. Fold in the espresso morsels. 1½ cups espresso baking morsels
- Tightly cover the bowl of cookie dough and refrigerate for 1 hour.
- While the dough chills, preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Remove the chilled cookie dough from the refrigerator. Form the cookie dough into 3-inch balls and place 6-8 balls on the prepared baking sheet. Slightly press the tops down.
- Bake the cookies for 8-10 minutes or until the top starts to dry out and the edges start to crisp up.
- Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough.
Video
Notes
- I like to use a stand mixer to make these cookies. You can certainly make this cookie dough by hand, but it will take a little longer (and a little arm muscle)!
- For best results, let the butter soften to room temperature before using. Softened butter combines more easily resulting in a uniform texture. I like to take it out of the refrigerator about an hour before making the cookie dough.
- You can use milk chocolate, white chocolate, non-dairy any chocolate will work. Overall taste profile might change a bit.
- I am using dark brown sugar in my recipe. If you use light brown sugar, color and texture might be a bit different.
- Use liquid espresso for this cookie recipe. Espresso powder will make the cookies too dry.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
