Mocha Cookies 15 Steps
Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.
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.
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.
While eggs and sugar are mixing, sieve the dry ingredients, cocoa powder, flour, baking powder add salt into a bowl and set aside.
Add butter and chocolate mixture into the bowl of the stand mixer and mix for a minute to combine.
Add your dry ingredients and mix until just combined.
Make sure to scrape the bottom of the bowl to make sure everything is well combined.
Mix in half of your chopped milk chocolate into batter.
Let your batter rest in the fridge for 20-30 minutes to get thicker so it is easier to scoop.
Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.
Make sure to leave a lot of room between cookies because they spread.
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.
Sprinkle each cookie with flaky sea salt if desired and bake in the oven for 12 minutes.
The cookies will be lightly crinkled. Note: for larger more prominent crinkles, use a whisk attachment in step 3.
Let cookies cool completely on wire rack which will take at least 30 minutes.