Ever in the mood for chocolate that isn’t over the top? These mocha chip cookies are perfect for exactly that. A chocolate cookie laced with a hint of coffee without being overly rich or heavy. Don’t get me wrong — I like rich, dense, decadence as much as the next person. But sometimes lighter fare is in order. These mocha chip cookies curb that chocolate hankering without knocking you off your feet.
2 cups + 2 tablespoons all-purpose flour
1/4 cup dark cocoa powder
3 tablespoons instant coffee powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/3 cup coffee (can substitute coffee liqueur)
1 cup chocolate chunks
sea salt for topping
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a bowl, mix together flour, cocoa, coffee powder, salt and baking soda and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, yolk, coffee (or coffee liqueur), and vanilla and mix well. Gradually incorporate flour mixture, mixing until dough forms. Fold in the chocolate chunks. Refrigerate dough for 30 minutes.
Remove dough from the fridge and roll into small balls, about 1 inch in diameter. Set on baking sheet with 2 inches between each cookie. Sprinkle each cookie with a pinch of sea salt. Bake for 10-12 minutes, until the edges are set and the middles are still soft. Be careful not to over bake. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack.
As much as everyone loves a gooey cookie hot out of the oven, the landlord and I have found that these cookies are actually best the day after. Within the first few minutes or hours of baking they are yummy enough, but not special. They’re a chocolate cookie and lack pop. The next morning, however, the flavors have melded and the coffee flavor really shines. I’ve made them a few times and this has been consistent with each batch, making them the perfect cookie to make a day ahead for a party or bake sale. Or to overnight cross-country for your best friend’s birthday (hi Smaych!).
Chocolate and coffee. Balanced and not over the top. Perfect for simple occasions, or just because.
Recipe adapted from How Sweet It Is.