Mocha Chewy Chocolate Cookies (Printable)

Delight in chewy cookies blending deep chocolate with espresso for an indulgent treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water

→ Add-Ins

11 - 1 1/2 cups semisweet chocolate chips

# How-to Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and espresso mixture until fully combined.
05 - Gradually add the dry mixture to the wet ingredients, stirring just until incorporated.
06 - Gently fold chocolate chips into the batter until evenly distributed.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spaced 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Pointers:

01 -
  • The espresso doesn't make them taste like coffee—it just deepens the chocolate flavor in a way that feels like a secret ingredient.
  • They're chewy in the center with slightly crispy edges, and you can actually achieve that texture without any fussy tempering or special equipment.
  • Twenty minutes of prep means you can have warm cookies cooling on a rack before you've finished your first cup of coffee.
02 -
  • If you bake them until they look completely done in the oven, they'll harden as they cool—stop a minute or two earlier than you think you should.
  • Room temperature eggs and softened butter make an enormous difference; they cream together smoothly instead of staying separate and creating a grainy dough.
03 -
  • Dissolving espresso powder in hot water is non-negotiable—it ensures even distribution and prevents any grainy texture in the finished cookie.
  • If you forget to soften your butter, cut it into small cubes and let it sit for fifteen minutes, which speeds up the process without melting it into a puddle.

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