Mocha Cookies

Yield

18–20 servings · 18–20 cookies

Cook time

10–12 minutes

Ingredients

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon instant coffee or espresso powder
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup semisweet or dark chocolate chips

Method

1. Preheat the oven to 350°F (175°C). Line an 18×13-inch baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant coffee or espresso powder.
3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes until light and creamy.
4. Add the egg and vanilla extract. Beat until smooth and fully combined.
5. Gradually add the dry ingredients, mixing on low speed just until a soft chocolate dough forms.
6. Gently fold in the chocolate chips until evenly distributed.
7. Scoop approximately 1½ tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
10. Allow to cool slightly before serving.

Kitchen notes

Timing guide:
Cook time: 10–12 minutes per batch

Practical Woman's Secret
Use finely powdered instant espresso for a smooth mocha flavor without coffee granules in the cookies. Avoid overbaking to keep the centers soft and chewy.