Mocha Chocolate Chip Cookies
These fudgy cookies are a coffee lover & chocoholic’s dream! They’re soft, chewy & packed with rich flavors. Store any leftovers in an airtight container for up to a week—if they last that long!
- Mocha Chocolate Chip Cookies
- Yield: 12 cookies
- Serving Size: 1 cookie
- 3/4 c (90g) all-purpose flour (measured correctly)
- 1/4 c (20g) unsweetened cocoa powder (measured correctly)
- 1/2 tsp (2g) baking powder
- 1/2 tsp (1g) cornstarch
- 1/8 tsp (1g) salt
- 2 tbsp (28g) unsalted butter, melted and cooled slightly
- 2 tsp (3g) instant coffee granules
- 1 large egg, room temperature
- 1 tsp (5mL) vanilla extract
- 1/2 c (106g) light brown sugar
- 2 tbsp (28g) regular chocolate chips
- 1 tbsp (14g) miniature chocolate chips
1.Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
2.In a medium bowl, whisk together the flour, cocoa, baking powder, cornstarch, and salt. In a separate bowl, stir together the butter and instant coffee until about halfway dissolved. Mix in the egg and vanilla, continuing to stir until the instant coffee is mostly dissolved. (If a few small granules remain, discard them.) Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in all of the regular and half of the miniature chocolate chips.
3.Drop the cookie dough into 12 rounded scoops on the prepared baking sheet, and flatten slightly. Press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: Don’t skip the cornstarch! It absorbs moisture in the dough and helps keep the cookies extra soft.
It takes a while to get the instant coffee to dissolve. I generally use a fork, and when it clumps onto the tines, I rub the fork back and forth against the side of the bowl. The friction helps it dissolve slightly faster.