Mocha Chocolate Chip Cookies. Soft & thick with a real mocha flavour with speckles of finely ground coffee and chunks of chocolate chips. They keep their shape during baking and there is no need to chill the dough first.
Like most people, baking makes me happy. Although it takes me longer to complete the process, because I take step by step images for people to follow my recipes. The end result is always the same. Delicious home baking.
I was looking through my cookery books for inspiration as I fancied making some Mocha flavoured cookies based around my White Chocolate Mocha Cake. What really pleased me is how firm the mixture stayed during baking. It didn't spread as some cookie recipes do.
Some of my favourite cookies/biscuits to make are these Easy Melting Moments Biscuit Recipe. It's an ideal recipe for children to be involved with.
Notes on the Ingredients for this Recipe
You will find a full list of ingredients and quantities in the recipe card at the bottom of this post. Or you can skip the step by step instructions using the Jump to Recipe Card button at the top of this post.
- Butter - Best for taste and always at room temperature. Margarine contains less fat and more water which may produce a different cookie dough.
- Soft Light Brown Sugar - White caster sugar is fine, but you will not get the slight nutty flavour and colour that soft brown sugar gives.
- Coffee - I used finely ground coffee, which is visible as specks in the baked cookies. But you could use espresso powder or fine coffee powder. Instant Coffee granules are not suitable as they are too large, unless you grind them down.
- NOTE: DO NOT add any liquid to dissolve the coffee as it will affect the consistency of the cookie dough.
- Plain flour - If you decide to use Self Raising flour, omit the Bicarbonate of soda. The end result may also differ. It's not something I have tested out.
- Bicarbonate of soda - Not to be confused with Baking Powder. Don't add too much as it can give off a very unpleasant taste and colour.
- Chocolate - Milk or plain is fine.
How to Make Mocha Chocolate Chip Cookies
This recipe makes around 17 medium sized cookies. They spread very slightly during baking, which means you could make larger ones if you wish. Make sure you leave enough room on the baking tray between each one.
Preheat the oven to 170deg. Line 2 baking sheets with baking parchment. Or you could use a silicone baking mat, which can be washed and reused again and again.
Using a wooden spoon or electric hand mixer, beat together the butter and sugar until light and fluffy. Add the sieved flour, bicarbonate of soda and coffee. As a reminder, I used finely ground coffee. But you can use fine coffee powder or espresso powder if you wish. Mix until well combined.
Add the chocolate chips. Mix together until all the chocolate chips are evenly distributed.
Roll the mixture into golf ball sized pieces and place onto the prepared baking sheets. If you wish, press them down slightly with a fork. See my notes and image below showing the difference.
Do you need to Press Cookie Dough before Baking?
I did a test of lightly pressing down some of the cookie mixture before baking, leaving the rest to fend for itself. You can see there is very little difference in the above image. In fact the unpressed cookie dough on the right remained firm and thick.
Depending on the size of your cookies and how many you make, bake them in the oven for 12 mins, or until baked. Allow them to cool a little before placing them onto a wire rack to cool completely.
Notes: The speckles you see are from using finely ground coffee. They also add a little texture to the cookies. You may prefer to use fine coffee powder instead. But do not add any liquid to dissolve the coffee as it will affect the consistency of the cookie dough.
Mocha Chocolate Chip Cookies
- 170 g butter softened
- 115 g light brown sugar caster sugar is fine but you will not have the slight nutty flavour that borwn sugar will give you.
- 1 tablespoon finely ground coffee or fine coffee powder do not use large instant coffee granules unless you grind them very fine.
- 225 g plain flour sieved
- ½ teaspoons Bicarbonate of Soda NOT BAKING POWDER
- 100 g milk or plain chocolate chips
- Preheat the oven to 170deg. Line 2 baking sheets with baking parchment.
- Beat together the butter and sugar until light and fluffy.
- Add the sieved flour, bicarbonate of soda and coffee. Mix until well combined.
- Add the chocolate chips, mix together until all the chocolate chips are evenly distributed.
- Roll the mixture into golf ball sized pieces and place onto the prepared baking sheets.
- If you wish, press them down slightly with a fork. See my notes and image showing the difference. Spoiler alert, there's very little difference in the spread of the cookie dough.
- Bake in the oven for 12 mins, or until baked. This also depends on the size of your cookies. Allow them to cool a little before placing them onto a wire rack to cool completely.