Mocha Chocolate Chunk Cookies

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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!

Mocha Chocolate Chunk CookiesBest Mocha Chocolate Chunk Cookies recipe

Mocha Chocolate Chunk Cookies

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. 😉

Easy Mocha Chocolate Chunk CookiesFavorite Chocolate Chunk Cookies

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!

Tips for Making Mocha Chocolate Chunk Cookies

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. 🙁

Homemade Mocha Chocolate Chunk CookiesBest ever Mocha Chocolate Chunk Cookies recipe

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Recipe

Mocha Chocolate Chunk Cookies

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 22-24 Cookies 1x
  • 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!


Scale

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


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Enjoy!

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Mocha Chocolate Chunk Cookies - soft, chewy, with just the right amount of coffee flavor and chunks of chocolate!

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14 Comments
  1. Kelsie

    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!! 

    1. Lindsay

      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?

  2. Carleigh

    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! 🙂

    1. Lindsay

      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.

  3. Kristi

    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?

Lindsay
About Lindsay

I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12