Description
Delight in these rich and flavorful mocha cookies, combining the deep taste of cocoa with a hint of espresso and sweet chocolate chips. Perfectly soft and coated in a dusting of cocoa and powdered sugar, these cookies make an irresistible treat for coffee and chocolate lovers alike.
Ingredients
Scale
Cookie Dough
- 1 stick (113 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) light brown sugar
- 1/4 cup (75 grams) corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (318 grams) all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 2 teaspoons instant espresso powder
- 3/4 cup (130 grams) mini chocolate chips
Coating
- 1/2 cup (43 grams) cocoa powder, sifted
- 1/4 cup (31 grams) powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Prepare Baking Sheets: Line large baking sheets with parchment paper to prevent sticking and make clean-up easier.
- Make Cookie Dough: In the bowl of an electric mixer, beat together the softened butter, light brown sugar, and corn syrup on medium-high speed until the mixture is pale, fluffy, and well combined, about 3 minutes. Add the egg and vanilla extract and beat again until fully incorporated. Gradually add the flour, baking soda, sea salt, and instant espresso powder and mix until just combined. Fold in the mini chocolate chips. The dough should be thick and slightly crumbly, perfect for shaping.
- Shape and Bake: Scoop 2-teaspoon sized portions of dough and roll them into balls. Place them evenly spaced on the prepared baking sheets. Bake for 10 to 12 minutes until the cookies are golden brown around the edges but still soft in the center. Remove from oven and let cool on the baking sheets for 10 minutes to set.
- Coat Cookies: Place the cocoa powder and the cooled cookies into a large, deep bowl. Toss gently until each cookie is completely coated with cocoa. Then, transfer the cookies back to the baking sheets, tapping off any excess cocoa powder. Finally, dust the cookies with a fine layer of powdered sugar to add a sweet finish. Serve immediately or store in an airtight container for up to 4 days.
Notes
- For best results, use room temperature butter to achieve the right dough consistency.
- You can substitute instant espresso powder with instant coffee granules if espresso powder is unavailable.
- Store cookies in an airtight container to maintain freshness for up to 4 days.
- To make the cookies more chocolatey, add extra mini chocolate chips or use dark chocolate chips.
- If you prefer a stronger coffee flavor, increase the espresso powder by 1/2 teaspoon.
- Ensure cocoa powder and powdered sugar are sifted before use to avoid lumps in the coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 12g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
