Mocha Chocolate Chip Cookies with a Coffee Twist
A deeply chocolatey cookie loaded with coffee, dark chocolate chips, and just enough espresso to keep you from needing a second cup.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 tbsp espresso powder
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add espresso powder, eggs, and vanilla extract, mixing until well combined.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Slowly add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips, making sure they're evenly distributed.
- Scoop dough onto baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are set but centers remain soft.
- Let cool for 5 minutes, then transfer to a wire rack.
- Eat one (or five) while they’re still warm and melty.
Notes
Nutritional Values (Per Cookie)
- Calories: ~190
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Calcium: 4%
- Magnesium: 3%
- Potassium: 2%
- Vitamin B6: 2%
Additional Notes/Tips
- Use high-quality espresso powder for maximum flavor impact.
- Sprinkle a little sea salt on top before baking for extra contrast.
- Swap dark chocolate for white chocolate if you're feeling rebellious.