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These Mocha Chocolate Chunk Cookies are soft, chewy and full of coffee flavor and chunks of chocolate! They are delicious cookies – you’ll want them for breakfast, lunch and dinner!
Ohh coffee, sweet coffee. How I love thee. As you are reading this, there’s a good chance I’m sipping on a cup of it right now. We are besties, coffee and I. That wasn’t always the case though.
I used to totally not like coffee. At all. When I started my first “big girl job” after college, some of my co-workers would walk to Starbucks most afternoons. I started getting frappuccinos because let’s be honest – they’re dessert covered in caramel and whipped cream. So good! But I consider it my gateway to coffee. I had enough of them that the taste of coffee grew on me and the next thing you know – I like coffee! But with plenty of creamer – duh!
And now I can’t imagine life without it. It basically got me through my cookbook and mornings that don’t include coffee are worse than…well…nothing. 😉
These cookies are fabulous because now I can take my coffee with me anywhere. And much like my gateway frappuccinos, this is my gateway in reverse – from coffee to cookies. Not that I needed a gateway to cookies, but it makes a nice excuse to eat a cookie for breakfast. 🙂
These cookies are SO good! Just enough coffee flavor! I used powdered instant espresso, as opposed to powdered instant coffee, so I could use less and still get a strong enough flavor. It’s dissolved in a very small amount of water (I used a shot glass 🙂 ) so it thickens the water a bit as it dissolves. You don’t want to add too much liquid to the dough, or your dough will spread too much when baking and you’ll have thin cookies.
The other wonderful thing about these cookies is the chocolate chunks! You could certainly use chocolate chips, but I LOVE the big bites of chocolate. More chocolate in every bite is where it’s at!
A couple things to note about making the cookies – first is to be sure to cream the butter and sugar fully. It’s helps give nice, thick cookies. Also, as painful as it is, refrigeration is a good thing. The flavors all come together and the dough gets nice and firm and they spread less while baking. I know the wait is killer, but it’ll be worth it. To make it easier, ball the cookies first so when you take the dough out of the fridge, you don’t have to wait for it to soften to make the balls. Just put ’em straight in the oven.
These mocha chocolate chunk cookies are wonderfully soft and chewy. Be sure to remove them from the oven when they still look a little under done in the center. If you leave them in until they look totally cooked, they’ll end up crunchy. And that’d be super sad. 🙁
- Chocolate Peanut Butter M&M Cookies
- Thick and Chewy Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Cherry Chocolate Chip Oatmeal Cookies
- Double Chocolate Chunk Cookies
- Kitchen Sink Cookies
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 22-24 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Mocha Chocolate Chunk Cookies are soft, chewy and full of coffee flavor and chunks of chocolate! They are delicious cookies – you’ll want them for breakfast, lunch and dinner!
Ingredients
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (108g) brown sugar
- 1/4 cup (52) sugar
- 2 tbsp instant powdered espresso
- 1 tsp hot water
- 3/4 tsp vanilla extract
- 1 egg
- 2 cups (260g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chunks
Instructions
1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
2. In a very small bowl, combine the hot water and instant espresso and stir until the espresso is dissolved. Mixture will be thick.
3. Add the espresso mixture to the butter mixture and mix to combine.
4. Add the egg and vanilla extract and mix until well combined.
5. In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until well combined.
6. Stir in the chocolate chunks.
7. Make balls of cookie dough about 2 tablespoons in size. Refrigerate the dough for about 2 hours, or for up to 3 days.
8. Preheat oven to 350°F (176°C) and line a cookie sheet with a silicone baking mat or parchment paper.
9. Place the balls of cookie dough onto the cookie sheet and bake for 8-10 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they’ll continue to cook and firm as they cool.
10. Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling
Nutrition
- Serving Size: 1 Cookie
- Calories: 188
- Sugar: 14.5 g
- Sodium: 106.2 mg
- Fat: 10.1 g
- Carbohydrates: 23.7 g
- Protein: 2.4 g
- Cholesterol: 23 mg
Categories
Enjoy!
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Love the recipe! I make it every year around Christmas but the refridgeration time should be added to the prep time. It’s a bit misleading and was an unwanted surprise the first couple of times I made it.
I have been looking for a great mocha chocolate cookie recipe for ages and this is it! Delicious! Do you think I could add macadamia nuts to them? If so, do I change the amount of butter or flour?
Glad you enjoyed it! You could add nuts, but you may want to reduce the chocolate chunks a bit to add them so that you don’t overload the cookie dough. The cookies won’t spread as well.
This is my family’s absolute favorite cookie recipe. It is pure perfection.
So glad to hear that!
I’ve been a big fan of your recipes since coming across one of your recipes on pinterest during the summer of 2020. I’ve since tried at least a dozen of your recipes, have your cookbook, and trust your post religiously.
This is my first time commenting, and I just wanted to say thank you for sharing so many incredible recipes. These cookies are truly delicious, oh my goodness are these dangerous!
Not related to the recipe, but the email sign up may need to be checked; I haven’t gotten updates and there’s nothing in my spam box despite signing up at least twice.
Best wishes and thank you for being awesome!
Thank you so much for sharing that with me! I’m so glad to hear that you enjoy everything, including the cookbook! I will definitely check into the email sign up and see if I can figure out what’s going on. Thank you!
Is it possible to make this recipe with dried instant coffee mixed with the water instead of espresso? I don’t have that and don’t want to buy it specifically for one recipe is all. But I have instant coffee. If so, how much extra instant coffee would you use to get the same strength in taste do you think?
P.s I love all your recipes btw, your vanilla cakes are my go to cake recipes!!
Yes, you can. I’m just not entirely sure how much more you’d want to use to get a similar strength. Maybe around double?
How much did you end up adding?
These are hands down THE SOFTEST cookies I’ve ever made. I’ve seriously never had a cookie just dissolve in my mouth the way these did. Absolutely delicious! Do they always come out this way? I did accidentally cream the butter for a long time with the espresso mixture before I remembered to add the sugar, so if that made a difference in consistency, I’d like to continue doing it this way! 🙂
Lindsay, do you usually let the cookies sit for abit between the fridge and baking? Or bake right away?
I usually try to bake right away so they stay thicker. The only difference it’ll create if you let them sit is that they will spread a little more since they aren’t as cold and firm.
Great!! Thanks for the help!!
How do you get such big chunks on top of each cookie? Do you press them on the top of the dough ball before baking?
Yes, I pressed them on top before putting them in the oven.
My husband and I love mocha desserts, so I plan to bake these cookies soon.
Awesome! I hope you enjoy them!
I would love few of these with my coffee 🙂
These look SO GOOD! Can you share what chocolate you used? I like the size of the chunks!
Thank you! Certainly – they are Nestle Chocolate Chunks. I added a link to the ingredients. 🙂