Mocha Chocolate Chip Cookies
Irresistible American-style cookies harmonizing the delightful flavors of chocolate chips and rich mocha.
Introducing our Mocha Chocolate Chip Cookies, where the deep sweetness of chocolate chips meets the rich, robust aroma of coffee for a heavenly combination. These cookies boast an authentic American-style bake, reminiscent of homemade treats from a cozy kitchen. They were a last-minute bake for a drip coffee demonstration class, and my daughter loved them so much she insisted on having them again! We’ll be making them large, with those characteristic beautiful cracks that make each cookie unique. Ready to bake some cookies so big they’ll cover your palm?
Ingredients
- 100g Dark Chocolate (finely chopped)
- 57g Unsalted Butter (softened at room temperature)
- 75g Brown Sugar
- 15g Granulated Sugar
- 25g Egg (room temperature)
- 3g Honey
- 3g Vanilla Extract
- 3g Instant Coffee Granules (using fine granules is recommended)
- 1g Baking Soda
- 110g All-Purpose Flour
- Pinch of Salt
Cooking Instructions
Step 1
Begin by creaming the softened butter in a bowl until it’s smooth and fluffy. Add both the brown sugar and granulated sugar, and mix them in for about 1 minute until they’re just combined. Avoid overmixing at this stage.
Step 2
Gradually add the room-temperature egg, dividing it into two additions. Mix well after each addition until just combined. You want to achieve a texture where you can slightly feel the sugar granules, giving it a subtle grittiness. Again, be careful not to overmix.
Step 3
Now, let’s infuse some wonderful aroma! Add the instant coffee granules, vanilla extract, and honey to the mixture. Stir gently until everything is well incorporated. A helpful tip: if you use finely ground instant coffee like Nescafé Crema, Iguazú, or G7, you won’t need to pre-dissolve it; it will blend seamlessly into the batter.
Step 4
Sift the all-purpose flour, baking soda, and salt over the wet ingredients. Gently fold them in using a spatula until just combined and no dry streaks remain. Use a cutting motion or toss the bowl to mix without overworking the dough, as this can lead to tough cookies.
Step 5
Stir in the finely chopped dark chocolate. Ensure the chocolate chips are evenly distributed throughout the dough. This guarantees a delightful burst of chocolate in every bite once baked.
Step 6
Your cookie dough is now ready! It should be smooth and all ingredients well incorporated, with no visible flour. The texture should be moist and cohesive.
Step 7
It’s time to portion the dough for baking. For generously sized cookies, use an ice cream scoop or a large spoon to scoop rounded portions of dough onto a baking sheet lined with parchment paper. Leave ample space between each cookie, as they will spread during baking.
Step 8
Gently press down on each dough mound with your palm to flatten it slightly, about 1 to 1.5 cm thick. This helps create those beautiful cookie cracks and ensures even baking. Bake in a preheated oven at 175°C (350°F) for approximately 13 minutes, or until the edges are golden brown and the centers look slightly underdone. They will continue to cook from residual heat after removal from the oven, so be mindful not to overbake. Transfer the cookies to a wire rack to cool completely before enjoying!
