These mocha chocolate chip cookies deliver coffeehouse vibes with maybe five extra minutes of effort beyond your usual batch. Add some espresso powder and chopped chocolate-covered espresso beans, then finish by dipping them in mocha-infused chocolate, and you have a delicious and decadent treat.
The coffee amplifies the chocolate, much like salt enhances sweetness. You don’t taste coffee so much as you taste deeper, more decadent chocolate. The chopped chocolate-covered espresso beans create pockets of intense mocha crunch, and that final dip in mocha chocolate takes them from really good cookies to the kind people save for last.
If you’re worried that these will taste like chewing on coffee grounds, don’t be! The espresso powder is enough to add depth, not enough to keep anyone awake. The chocolate-covered espresso beans are finely chopped, allowing them to distribute evenly and provide little bursts of coffee-chocolate flavor instead of jarring chunks.
I’ve made approximately a million chocolate chip cookies in my lifetime (okay, maybe just thousands), but these mocha chocolate chip cookies have completely stolen my heart. They keep everything I love about the classic while adding layers of coffee and chocolate that make each bite more interesting than the last.
I’ll walk you through the simple steps to make these coffee-enhanced cookies, along with all my best tips and tricks. Once you try these, your regular chocolate chip cookies will seem a little… boring.
Looking for more cookie recipes? Try my recipes for red velvet cake mix cookies, butterscotch cookies, and lemon tassies.
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Ingredient Notes
For exact amounts needed see the recipe card below
This recipe uses all the standard ingredients for chocolate chip cookies: flour, baking soda, salt, butter, brown sugar, egg, vanilla extract, and chocolate chips. You will also need:
- Instant espresso powder: This is available in the coffee aisle at most grocery stores. Don’t substitute it with brewed coffee, though. The powder gives you intense coffee flavor without adding extra liquid to the dough.
- Chocolate-covered espresso beans: These add an extra coffee punch and a delightful crunch. You can find them at most grocery stores near the nuts or in the candy section.
- Heavy cream
How to Make Mocha Chocolate Chip Cookies
- Preheat your oven to 375 degrees F.
- Combine the flour, baking soda, and salt in a medium bowl, then set it aside. Dice the chocolate-covered espresso beans into small pieces.
- Beat the butter and brown sugar in a mixer on medium speed until the mixture is light and fluffy, which will take about 4 minutes.
- Mix the instant espresso powder into the butter mixture until it’s well combined. Then add the egg and vanilla extract, and beat everything together until smooth.
- Add the flour mixture on low speed until just combined. Don’t overmix here. Once you can’t see any more dry flour streaks, stop mixing.
- Stir in the chocolate chips and chopped espresso beans until they’re evenly distributed throughout the dough.
- Use a cookie scoop to make 1 ½ inch balls and place them on your parchment paper-lined baking sheet. Leave about 2 inches of space between each cookie, as they’ll spread as they bake.
- Bake for 12 to 15 minutes, until the edges are set but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet after you remove them from the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Once the cookies are completely cool, combine the semi-sweet chocolate, heavy cream, and instant espresso powder in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
- Dip each cookie halfway into the chocolate mixture, then return it to the cooling rack to let the chocolate set. I usually do this over a piece of parchment paper to catch any drips. The chocolate will firm up at room temperature in about 30 minutes.
Serving Ideas
These mocha chocolate chip cookies are perfect on their own with a cold glass of milk, but they truly shine when paired with coffee. I’m talking about dunking them in your morning cup or serving them alongside an afternoon espresso. The mocha flavor intensifies when you do this!
They also work wonderfully for gift-giving. Pack them in a pretty box or tin for neighbors, teachers, or coworkers (though you might regret giving them away). Or mix them with other cookies for a varied spread at gatherings.
How to Store
Room temperature storage works best for these chocolate chip cookies. Keep them in an airtight container on your counter for up to five days. The chocolate dip will stay firm, and the cookies maintain that slight chewiness in the center that makes them so good.
If you need them to last longer, you can freeze them. Put them in a freezer-safe container or resealable bag for up to three months. When you’re ready to eat them, let them sit at room temperature for about 30 minutes.
Don’t stack the cookies directly on top of each other in storage, especially if the chocolate dip is still soft. I learned this the messy way. Layer them with parchment paper between each cookie to keep the chocolate coating intact and prevent any sticking.
Tips & Tricks
Be sure to check out the step by step instructions
- Overmixing the cookie dough is a surefire way to end up with tough, dense cookies. Once you add the flour mixture, mix on low speed until no white streaks remain.
- You can put the chocolate-covered espresso beans in the freezer for about 10 minutes before chopping them. They’ll be much easier to cut without getting all melty and messy on your cutting board. Use a sharp knife and aim for pieces about the size of a chocolate chip.
- Make sure you stir the chocolate that you are melting for dipping. Microwaves heat unevenly, and if you don’t stir between intervals, you’ll end up with scorched chocolate in some spots and solid chunks in others.
- You can make the cookie dough ahead of time. Roll it into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer bag where they’ll keep for up to 3 months. Bake straight from frozen, add an extra minute or two to the baking time.
Reader Questions
I wouldn’t recommend it. Instant espresso powder dissolves completely into the dough and chocolate, providing an intense coffee flavor without adding liquid that would compromise the cookie’s texture. Regularly brewed coffee would make your dough too wet.
They have a definite coffee flavor, but it’s not overwhelming. The coffee enhances the chocolate rather than competing with it. My husband doesn’t like coffee, and he loves these cookies!
Sure, but you’ll lose some of that fun textural element and extra coffee punch. If you can’t find them or they’re not to your taste, you can substitute regular chocolate chips or even chopped dark chocolate. The cookies will still be delicious, just a bit less mocha-y.
Yes, and it’s delicious. Dark chocolate offers a more intense, slightly bitter flavor that pairs beautifully with coffee.
Nope, the cookies are fantastic on their own. The chocolate dip makes them feel extra special and adds another layer of coffee-chocolate flavor, but if you’re short on time or just don’t feel like dealing with melted chocolate, skip it.
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Mocha Chocolate Chip Cookies Recipe
Ingredients
- 1 ½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons butter
- 1 cup brown sugar
- 1 tablespoon instant espresso powder
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ⅓ cup chocolate-covered espresso beans chopped
For the chocolate dip:
- 4 ounces semi-sweet chocolate
- ¼ cup heavy cream
- 1 tablespoon instant espresso powder
Instructions
- Preheat the oven to 375 degrees F.
- Combine the flour, baking soda, and salt in a medium bowl. Dice the espresso beans into small pieces.1 ½ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt
- Beat the butter and brown sugar in a mixer on medium speed until light and fluffy, about 4 minutes. Add the espresso powder and mix until well combined.10 tablespoons butter, 1 cup brown sugar, 1 tablespoon instant espresso powder
- Add the egg and vanilla and beat well.1 egg, 1 teaspoon vanilla extract
- Beat in the flour mixture on low speed until just combined.
- Stir in the chocolate chips and chopped espresso beans.1 cup semi-sweet chocolate chips, ⅓ cup chocolate-covered espresso beans
- Roll the dough into 1 ½-inch balls and place them on a parchment paper-lined baking sheet.
- Bake for 12 to 15 minutes, until the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Once the cookies are cool, combine the semi-sweet chocolate, cream, and espresso powder in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until completely melted.4 ounces semi-sweet chocolate, ¼ cup heavy cream, 1 tablespoon instant espresso powder
- Dip the cookies in the chocolate halfway, then return them to the cool rack to let the chocolate set.
Notes
- Overmixing the cookie dough is a surefire way to end up with tough, dense cookies. Once you add the flour mixture, mix on low speed until no white streaks remain.
- You can put the chocolate-covered espresso beans in the freezer for about 10 minutes before chopping them. They’ll be much easier to cut without getting all melty and messy on your cutting board. Use a sharp knife and aim for pieces about the size of a chocolate chip.
- Don’t try to substitute actual coffee for the espresso powder. The extra liquid will mess up the cookie’s texture.
- Make sure you stir the chocolate that you are melting for dipping. Microwaves heat unevenly, and if you don’t stir between intervals, you’ll end up with scorched chocolate in some spots and solid chunks in others.
- You can make the cookie dough ahead of time. Roll it into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer bag where they’ll keep for up to 3 months. Bake straight from frozen, add an extra minute or two to the baking time.
- These are also delicious made with dark chocolate chips.
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Nutrition Information
Nutrition facts are estimates.
