TasteToronto | Mocha Cookies

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Mocha Cookies

Easy

Mocha Cookies

Nadia Boachie

Nadia Boachie

Instagram
Mocha Cookies

Method

Mocha Cookies 15 Steps

  • Step 1

    Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.

  • Step 2

    Using a double boiler method, add dark chocolate and butter into a heat proof bowl and place over a small saucepan of simmering water and stir until melted.

  • Step 3

    In a stand mixer, with the flat beater attachment, mix together eggs and sugars, on medium-high speed, for 5 minutes. You can add instant coffee straight into egg and sugar mixture without mixing with water if you want little bursts of coffee flavour. If you don’t want those little chunks, mix the instant coffee with 3 teaspoons of water until the coffee is dissolved.

  • Step 4

    While eggs and sugar are mixing, sieve the dry ingredients, cocoa powder, flour, baking powder add salt into a bowl and set aside.

  • Step 5

    Add butter and chocolate mixture into the bowl of the stand mixer and mix for a minute to combine.

  • Step 6

    Add your dry ingredients and mix until just combined.

  • Step 7

    Make sure to scrape the bottom of the bowl to make sure everything is well combined.

  • Step 8

    Mix in half of your chopped milk chocolate into batter.

  • Step 9

    Let your batter rest in the fridge for 20-30 minutes to get thicker so it is easier to scoop.

  • Step 10

    Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.

  • Step 11

    Make sure to leave a lot of room between cookies because they spread.

  • Step 12

    Top cookie dough with the remaining half of chopped milk chocolate to create pools of chocolate on top of your cookie. I press down my dough balls a bit because I prefer thinner cookies. If you want thicker cookies you can leave the dough balls round and heaped.

  • Step 13

    Sprinkle each cookie with flaky sea salt if desired and bake in the oven for 12 minutes.

  • Step 14

    The cookies will be lightly crinkled. Note: for larger more prominent crinkles, use a whisk attachment in step 3.

  • Step 15

    Let cookies cool completely on wire rack which will take at least 30 minutes.

Tags:

Chocolate Cookies

Dark Chocolate

Mocha Cookies

Easy

Mocha Cookies

Nadia Boachie

Nadia Boachie

Instagram
Mocha Cookies

Yields:

Serves 10

Prep Time:

0 hours 15 mins

Inactive Time:

0 hours 30 mins

Cook Time:

0 hours 12 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Mocha Cookies

  • 200 grams dark chocolate (75%), chopped

  • 125 grams unsalted butter, diced

  • 190 grams granulated sugar

  • 60 grams dark brown sugar

  • 2 large eggs

  • 130 grams all-purpose flour

  • 1 tablespoon instant coffee

  • 3 teaspoons water

  • 3 tablespoons cocoa powder (Dutch processed)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 200 grams milk chocolate, chopped

Send list of ingredients to myself

Method

Mocha Cookies 15 Steps

  • Step 1

    Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.

  • Step 2

    Using a double boiler method, add dark chocolate and butter into a heat proof bowl and place over a small saucepan of simmering water and stir until melted.

  • Step 3

    In a stand mixer, with the flat beater attachment, mix together eggs and sugars, on medium-high speed, for 5 minutes. You can add instant coffee straight into egg and sugar mixture without mixing with water if you want little bursts of coffee flavour. If you don’t want those little chunks, mix the instant coffee with 3 teaspoons of water until the coffee is dissolved.

  • Step 4

    While eggs and sugar are mixing, sieve the dry ingredients, cocoa powder, flour, baking powder add salt into a bowl and set aside.

  • Step 5

    Add butter and chocolate mixture into the bowl of the stand mixer and mix for a minute to combine.

  • Step 6

    Add your dry ingredients and mix until just combined.

  • Step 7

    Make sure to scrape the bottom of the bowl to make sure everything is well combined.

  • Step 8

    Mix in half of your chopped milk chocolate into batter.

  • Step 9

    Let your batter rest in the fridge for 20-30 minutes to get thicker so it is easier to scoop.

  • Step 10

    Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.

  • Step 11

    Make sure to leave a lot of room between cookies because they spread.

  • Step 12

    Top cookie dough with the remaining half of chopped milk chocolate to create pools of chocolate on top of your cookie. I press down my dough balls a bit because I prefer thinner cookies. If you want thicker cookies you can leave the dough balls round and heaped.

  • Step 13

    Sprinkle each cookie with flaky sea salt if desired and bake in the oven for 12 minutes.

  • Step 14

    The cookies will be lightly crinkled. Note: for larger more prominent crinkles, use a whisk attachment in step 3.

  • Step 15

    Let cookies cool completely on wire rack which will take at least 30 minutes.

Tags:

Chocolate Cookies

Dark Chocolate

Mocha Cookies