Mocha Chocolate Chewy Cookies (Print)

Rich, chewy cookies combining chocolate and espresso flavors for a delicious treat.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water

→ Add-Ins

11 - 1 1/2 cups semisweet chocolate chips

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition; then mix in vanilla extract and dissolved espresso until combined.
05 - Gradually add the dry mixture to the wet ingredients, stirring just until incorporated.
06 - Fold in the semisweet chocolate chips evenly.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 9 to 11 minutes, until the edges are set but centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're chewy in the center with just enough structure to hold their shape, like finding the perfect balance between a brownie and a cookie.
  • The espresso stays subtle enough that even non-coffee people find themselves eating three in a row without realizing it.
  • Thirty minutes from craving to cooling rack—fast enough for spontaneous baking but impressive enough to share.
02 -
  • If your cookies spread too thin and bake too fast, your butter was too warm or your oven runs hot—both fixable by chilling the dough for 15 minutes next time.
  • The espresso powder dissolves better in hot water than cold, and this step really does matter for even flavor distribution throughout the dough.
03 -
  • Room temperature ingredients mix together faster and more completely than cold ones, so take your butter, eggs, and espresso mixture out of the fridge early.
  • Measuring by weight if you have a scale takes the guesswork out of moisture content and makes these cookies consistent every single time you bake them.

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