Mocha Cookies are soft and chewy cookies, rich with chocolate with a strong hit of coffee. These cookies are irresistibly smooth and taste just like the perfect mochaccino!
I’ve stated before (in my coffee icing post) that I am not a coffee fan. I don’t even particularly like the smell. My family on the other hand, are coffee fanatics. Hot, very strong, espresso kind of coffee fans. I also love making coffees – I am a certified barista! – so I do know my coffee.
These mocha cookies are for all the mocha lovers and coffee lovers out there. I added a full TWO tablespoons of instant espresso powder to these cookies so you got not only the chocolate flavour but also a hit of coffee. My mother would never forgive me if you couldn’t taste the coffee!
I learnt two things when making these cookies.
- The coffee really adds a strong depth of flavour to the chocolate. The chocolate certainly tastes richer and stronger with the espresso added.
- I don’t mind a mochaccino. Maybe it’s just these cookies or maybe my taste buds have changed, but I really did not mind the coffee in these cookies!
So if you are not a coffee drinker, I still recommend trying these mocha cookies. You never know, you might surprise yourself like I did!
Mocha Cookies are soft and chewy cookies, rich with chocolate with a strong hit of coffee. These cookies are irresistibly smooth and taste just like the perfect mochaccino!
- 3 Tbsp. Instant Coffee
- 1 Tbsp. Boiling Water
- 120 g Butter, Softened (1/2 Cup)
- 1/2 Cup Brown Sugar
- 1/4 Cup Sugar
- 1 tsp Vanilla Extract
- 1 Large Egg
- 2 Cups All-Purpose Flour
- 1/4 Cup Cocoa
- 1 tsp Baking Powder
- 1/8 tsp Salt
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper and set aside.
Mix the instant coffee with the boiling water and set aside.
Beat the butter, brown sugar and sugar until light and fluffy.
Add the egg, vanilla extract and coffee mixture and beat together.
Add the flour, cocoa, baking powder and salt to the wet ingredients and beat until combined.
Roll into balls and place on the baking tray.
Bake for 10-12 minutes. They should have spread slightly but be soft to the touch.
Allow them to cool for 10 minutes on the baking tray before transferring to a wire rack.
A_Boleyn
They were delicious but didn’t spread AT ALL. I ended up with little bowling balls. It think I’m going to have to increase the heat to 375 deg F. I noticed you referred to espresso powder but you used ‘instant coffee’ in the directions. I may try the espresso next time. 🙂
Emma Burton
Oh I’m sorry to hear that. I’ve made these numerous times and they always spread for me. Did you use at room temperature butter? Apologies for the confusion with the coffee. We use an instant coffee that is strong like espresso powder so it’s called espresso coffee but it is instant coffee granules if that makes sense!
A_Boleyn
Yes, room temp butter and the egg as well. My oven temp is also accurate. Oh well … it happens. 🙂
Emma Burton
Yes it does some days are just not good days for baking. I made a recipe the other day I have been using for years and it just refused to turn out like it normally does.
A_Boleyn
They look beautiful. Definitely trying them out. 🙂
Emma Burton
Thank you 🙂
Diana
I love trying new recipes.These look absolutely delicious and is surely a must try.
Emma Burton
Thanks so much Diana! I hope you like them 🙂
Syd
These are going to get me into trouble!
Emma Burton
Haha! They’ll be worth it 🙂
Sunrita
Coffee flavoured anything is a family favourite. This is surely a must try. Have pinned it to be made over holidays. Got all the ingredients at home.
Emma Burton
Great! I hope you love them 🙂
Sue Foster
I could just eat one of those cookies now and dunk it in a cup of coffee 🙂 I will have to bake some of these.
Emma Burton
I know you’ll love them!
Annie Cho
These look absolutely delicious! Love the crackle effect on them too!
XOXO
Annie
Emma Burton
Thank you Annie!
Rebekah Rose
Wow sounds like an awesome recipe! I’ll definitely have to check it out
Emma Burton
Thank you 🙂 I hope you enjoy them!