You’ll love this crowd-pleasing, flavorful recipe for mocha chip cookies as a change from regular chocolate chip cookies- get your coffee and cookie in one package! Check out the Simple Cookie Recipes page for more amazing recipe ideas.
This recipe for mocha chip cookies is really popular whenever I bring them to gatherings. I think people are just expecting another regular chocolate chip cookie and are happily surprised by the subtle coffee flavor in these.
Adding a little coffee to a chocolate chip cookie is a delicious variation, and since I married someone whose favorite cookie is chocolate chip, I have to mix it up anywhere I can (how many different chocolate chip cookies are there? Let me count the ways…).
Seriously, though, this is more of an adult cookie, meaning the kids don’t like them as much because they “taste like coffee.” And to that I say, “yes!” Maybe I’ll actually get more than one of this cookie.
Make Mocha Chip Cookies
I use this instant espresso powder that’s ground much finer that regular instant coffee. You can use this or regular instant coffee, though you’ll only need 2 tablespoons (vs. 1/4 cup) with the espresso powder.
Using silicone pan liners means I never worry about greasing or sticking. I’ve written about them in my favorite baking resources guide and why I like the darker ones better vs. the lighter “silpat” types for cookies so they darken on the bottoms in the short time they bake. I only had the lighter version here at my mom’s house and it proved it again – I have to get her some of the dark liners!
I always use a cookie scoop to get uniform cookies. Plus, it’s easier- scoop them in and plop them out! You can see the scoop and other baking items I can’t live without here.
And please try to let them cool before eating one, I wouldn’t want you to burn your mouth.
Mocha Chip Cookies
- 2 tablespoons hot water
- 1/4 cup instant coffee granules or 2 tablespoons if using instant espresso powder
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2⅔ cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- Heat oven to 350 degrees.
- Dissolve the instant coffee in the hot water in a small measuring cup; set aside.
- In the bowl of a mixer, cream the butter and sugars together. Add the eggs, vanilla, and dissolved coffee and mix well.
- Add the flour, soda, and salt and continue mixing. Stir in the chocolate chips.
- Drop by tablespoons onto greased cookie sheets 2-3 inches apart.
- Bake for 8 to 8-1/2 minutes (do not overbake) and let cool on cookie sheet a minute or two before removing to a wire rack to cool completely.
Note: this recipe was originally published in 2009 and has been updated with all new photos, clearer formatting and printable recipe.
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This article is part of the 8 Weeks of Christmas Ideas series where you’ll find resources for cooking, gift ideas, time savers, recipes, traditions & more all November and December through the 24th.
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