Chocolate Mocha Cookies
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Last Updated on December 2, 2020 by Lisa Johnson
Chocolate Mocha Cookies are the perfect treat for the coffee addict in all of us! Deliciously soft, thick, and chewy chocolate cookies infused with espresso powder and studded with chocolate chips. Decorate with melted chocolate and sprinkles of your choice. No chilling required!
The saga of the missing box
These delicious cookies were the perfect reward after the insane challenge of sending Christmas gifts to my daughter and her host family in Belgium…the box never arrived!! She is bummed and so am I 🙁 She has no gifts to give to the family tomorrow morning. Ah the joys of international shipping!
The box cleared customs in Belgium on Thursday the 20th, but has not been delivered. Apparently the postal service would not deliver the box because of it’s “size”. She had to go down to the post office and pay a $150.00 tax to pick up the box!
How to make Chocolate Mocha Cookies:
Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper or silicone liner.
In a large mixing bowl, beat together the butter and sugar. Add the egg and vanilla and beat until light and fluffy, occasionally scraping down the sides.
Add the espresso powder, flour, cocoa powder, salt, and baking soda. Mix until thoroughly combined.
Stir in the chocolate chips.
Using a small scoop (about 1 Tablespoon size) form into small balls. Place on an baking sheet about 1 1/2 inches apart.
Bake for 10 – 12 minutes. The tops should still be soft and look slightly under cooked.
Remove from oven and let sit on baking sheet for 6 or 7 minutes to set.
Remove to a cooling rack and allow to cool completely.
Melt white chocolate according to package directions. Stir until smooth.
Option 1:
Dip each cookie halfway and place on a silicone line or parchment paper. Sprinkle with jimmies or decorative sugars.
Allow chocolate to harden before moving.
Option 2:
Drizzle the melted chocolate over the cooled cookies on parchment or silicone liner.
Sprinkle with chocolate jimmies or decorative sugar.
To make Chocolate Mocha Cookies with white jimmies:
Roll each cookie ball in a small bowl of white jimmies.
Bake for 10 to 12 minutes. Remove from oven and let sit on baking sheet for 6 or 7 minutes to set. Remove to a cooling rack and allow to cool completely before serving.
Look at those chewy insides…YUM!!
The version rolled in the white jimmies is how I originally made these Chocolate Mocha Cookies when this post was created. Since those images are still floating around Pinterest I decided to include them in the updated post. We wouldn’t want to confuse anyone who shows up looking for sprinkles!
More delicious cookie recipes
- Triple Chocolate Peppermint
- Triple Ginger Chocolate Chunk
- Fudgy Mint Crinkle
- Snowballs – Russian Teacakes
- Cranberry Orange Pistachio
- Caramel Cream Sandwich
Tools used to create this recipe: {contains affiliate links}
- Small Cookie Scoop
- Silicone Baking Sheets
- Medaglia D’Oro Espresso Instant Coffee – can be found in your local grocery store or on Amazon.
- Ghirardelli White Melting Wafers – can be found in your local grocery store or on Amazon.
- Pearlized White Jimmies Sprinkles – can be found at Michael’s or on Amazon.
- The Cafe au Lait Sugar Sprinkles were from King Arthur Flour, but now I can’t find them on their site.
Enjoy!!
Chocolate Mocha Cookies
Ingredients
Cookies
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 Tablespoon instant espresso powder (add more if the flavor is not strong enough)
- 1 ¼ cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon fine sea salt
- ¾ teaspoon baking soda
- ½ cup semisweet chocolate chips
To Decorate
- 5 ounces white chocolate melting wafers (I used Ghirardelli)
- jimmies sprinkles or decorative sugars
Instructions
Cookies
- Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper or silicone liner.
- In a large mixing bowl, beat together the butter and sugar. Add the egg and vanilla and beat until light and fluffy, occasionally scraping down the sides.
- Add the espresso powder, flour, cocoa powder, salt, and baking soda. Mix until thoroughly combined.
- Stir in the chocolate chips.
- Using a small scoop (about 1 Tablespoon size) form into small balls. Place on an baking sheet about 1 1/2 inches apart.
- Bake for 10 – 12 minutes. The tops should still be soft and look slightly under cooked.
- Remove from oven and let sit on baking sheet for 6 or 7 minutes to set. Remove to a cooling rack and allow to cool completely.
To Decorate with White Chocolate
- Melt white chocolate according to package directions. Stir until smooth.
- OPTION 1: Dip each cookie halfway and place on a silicone line or parchment paper. Sprinkle with jimmies or decorative sugars.
- Allow chocolate to harden before moving.
- OPTION 2: Drizzle the melted chocolate over the cooled cookies on parchment or silicone liner.
- Sprinkle with chocolate jimmies or decorative sugar.
For cookies rolled in white jimmies
- Roll each cookie ball in a small bowl of white jimmies.
- Bake for 10 to 12 minutes. Remove from oven and let sit on baking sheet for 6 or 7 minutes to set. Remove to a cooling rack and allow to cool completely before serving.
Notes
- Nutritional values will vary depending on how the cookies are decorated and how much white chocolate is used.
- Store in an airtight container, or freeze for several weeks.
