Description
Delight in these rich and indulgent Chocolate Chip Mocha Cookies, combining the deep flavors of cocoa and coffee with gooey chocolate chips for a perfect sweet treat. Crispy on the edges and chewy in the center, these cookies are ideal for coffee lovers seeking a decadent twist on a classic cookie.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (218g) plain/all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 2 tablespoons instant coffee granules (for dry mix)
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (100g) caster/granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 large egg
- 2 tablespoons instant coffee granules (to dissolve)
- 1 tablespoon hot water
Additional
- 1 cup (175g) chocolate chips, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F or Gas Mark 4). Line a baking tray with parchment paper or a non-stick silicone baking mat to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the plain flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of the instant coffee granules to blend the dry elements evenly.
- Combine Wet Ingredients: In a large bowl, whisk the melted unsalted butter with caster sugar and light brown sugar until the mixture is smooth and creamy. Then, add the egg and whisk thoroughly to combine all wet ingredients well.
- Dissolve Coffee: Take the remaining 2 tablespoons of instant coffee granules and dissolve them completely in 1 tablespoon of hot water. Once dissolved, add this coffee mixture to the wet ingredients and stir until fully incorporated, adding rich mocha flavor.
- Mix Dough: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing the dough. Finally, fold in the chocolate chips evenly throughout the dough.
- Form Cookies: Portion the dough into 1.5-ounce balls (approximately 2 tablespoons each). Place the dough balls evenly spaced on the prepared baking tray. Press additional chocolate chips on top of each ball for an appealing, chocolate-studded surface.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the cookies are set around the edges but still soft in the center. Remove from oven and allow cookies to cool on the tray for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use high-quality instant coffee granules for the best mocha flavor.
- Do not overmix the dough to keep the cookies tender and chewy.
- If you prefer stronger coffee flavor, you can increase the dissolved coffee granules slightly.
- Cookies will firm up as they cool, so avoid overbaking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
