25 Days of Christmas Cookies: Amazing Mocha Chocolate Chip Cookies

mocha chocolate chip cookies

I’m not going to lie to you—sometimes when I crave something sweet in the late afternoons in the test kitchen, I whip up these cookies. A nice twist on a classic, these cookies are certainly addicting. I hope they become a staple in your cookie repertoire, too. I like the depth of flavor these cookies have—and what’s more satisfying than chocolate? If you’re making them for children, feel free to leave out the espresso powder and coffee extract if you’d like.

Happy Holidays!

Melissa L. Brinley, Test Kitchen Professional

Amazing Mocha Chocolate Chip Cookies
Makes about 3 dozen
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Prep Time
20 min
Cook Time
12 min
Prep Time
20 min
Cook Time
12 min
  1. 2 1/4 cups all-purpose flour
  2. 2 tablespoons espresso powder
  3. 1 teaspoon baking soda
  4. 3/4 teaspoon salt
  5. 1 cup unsalted butter, softened
  6. 1 cup granulated sugar
  7. 1 cup firmly packed brown sugar
  8. 2 large eggs
  9. 1 tablespoon vanilla extract
  10. 2 teaspoons coffee extract
  11. 1 1/2 cups semisweet chocolate chunks
  12. 1 1/2 cups milk chocolate morsels
  13. 1 cup cocoa nibs
  14. 1 tablespoon sea salt
  1. Preheat oven to 350°. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, espresso powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugars with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and coffee extract, beating to combine. Gradually add flour mixture, beating until combined. Stir in chocolate chunks, chocolate morsels, and cocoa nibs.
  4. Using a 1 3/4-inch spring-loaded scoop, scoop dough onto prepared pans 2 inches apart. Sprinkle with sea salt. Bake for 10 to 12 minutes or until edges are lightly browned. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers at room temperature for up to 5 days.
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