Cookies & Cups > Recipes > Cookies > Double Chocolate Mocha Cookies

Double Chocolate Mocha Cookies

Double Chocolate Mocha Cookies are brownie-like cookies – they’re thick and soft, flavored with just the right amount of mocha flavor and loaded with milk chocolate chunks!

Image of Double Chocolate Mocha Cookies, Stacked

Double Chocolate Mocha Cookies Recipe

So it’s DAY 2 in our 12 Days of Christmas Cookies and if you missed Day 1, check out my 3 Ingredient Shortbread Recipe. It’s not one you want to miss!

Let’s talk about today’s recipe. I will be the first to admit, that as much as I love…ok, NEED…my coffee every morning, I’ve never been a huge fan of anything coffee, or mocha flavored. I don’t claim to make sense. But what I’ve found is that I guess I haven’t really given “mocha” a fair shot. I will assume it’s a food preference that carried over from childhood when I didn’t like coffee at all. And since we all know kids aren’t the best food judgers, I decided to give mocha a second chance.


These Double Chocolate Mocha Cookies are pretty fantastic. The coffee flavor is subtle, so you taste it a little bit, but it’s not overpowering. I think that’s the trick…the perfect amount of coffee flavor. Even my kids (who hate coffee) love these! I use instant coffee granules to amp up the chocolate flavor and give them just enough “something extra” to be interesting.

Double Chocolate Mocha Cookies

These cookies are the soft, thick, and loaded with milk chocolate chunks. The milk chocolate breaks up the flavors of the dark cocoa powder and the coffee. If you prefer a semi-sweet chocolate chunk, go for it!

Double Chocolate Mocha Cookies

Stay tuned for another great cookie recipe tomorrow!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Image of a Pile of Double Chocolate Mocha Cookies

Double Chocolate Mocha Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 large cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Double Chocolate Mocha Cookies are brownie-like cookies – they’re thick and soft, flavored with just the right amount of mocha flavor and loaded with milk chocolate chunks!


  • 1 cup cold butter, cubed
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup dark cocoa powder
  • 1/4 cup instant coffee granules
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 1/2 cups all purpose flour
  • 2 cups milk chocolate chunks


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter cubes until it’s smooth, about 1 minute. Add in both sugars and continue mixing on medium speed for 2 more minutes until light and fluffy, scraping the sides of your bowl as necessary.
  3. Next add in the cocoa powder and coffee granules until evenly mixed.
  4. With the mixer still on medium add in the eggs, vanilla, baking soda and salt and mix for 1 minute until smooth, scraping the sides of the bowl making sure everything is incorporated.
  5. Turn the mixer to low and add in the flour, mixing until just combined.
  6. Finally stir in your milk chocolate chunks.
  7. Using a large (3 tablespoon) cookie scoop drop the dough onto the prepared cookies sheet.
  8. Bake for 9-11 minutes until the edges are set. Centers might seem under-cooked, this is ok.
  9. Allow the cookies to cool for 3 minutes on the cookie sheet.


I buy milk chocolate and chop it into chunks for these cookies. You can also use semi-sweet chocolate if you prefer.

You can also use regular cocoa powder, instead of the dark cocoa powder if you prefer.


  • Serving Size:
  • Calories: 253
  • Sugar: 20.4 g
  • Sodium: 133.4 mg
  • Fat: 12.6 g
  • Carbohydrates: 32.9 g
  • Protein: 3.4 g
  • Cholesterol: 39.1 mg

Want To Save This Recipe?

Find more recipes like this:

Follow along as we bake through 12 Days of Christmas Cookies!

12 Days of Christmas Cookies

Day 1: 3 Ingredient Shortbread

Rate this recipe and share a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

I accept the Privacy Policy

34 comments on “Double Chocolate Mocha Cookies”

  1. OMG, these are good! Just had some still warm from the oven. I didn’t have enough milk chocolate chips so added white chips and semisweet chunks. I made them for a chocoholic friend’s birthday and am glad I have a few for us. Definitely going into my favorites file!

  2. I have made these cookies three times and they are freaking ridiculous!!! So easy to make and the second and third batch I added Reese’s Peanut Butter Chips instead of chocolate since the dark chocolate cocoa is so chocolate flavor forward. I also added pecans – which gave it a nice crunch! This recipe hands down is one of the top 3 cookies I have ever tried, eaten, seen, etc. Just delicious! I am a Chef and don’t do a lot of baking since baking is so “methodical” and can be intimidating. I am not much for sweets but my husband has a huge sweet tooth and now he wants me to make these all of the time. Looking forward to what other taste bud stopping recipes you have! Thank you!

    1. I used salted, but it’s a personal preference 🙂 and I press a few chunks or chips onto all my cookies as soon as they come out of the oven for pretty presentation 🙂


        Ahhh…nice tip on pressing in as soon as they come out….I was also thinking of sprinkling a little sea salt on top 🙂

    1. Using cold butter is a trick so you don’t have to chill the dough before baking, keeping it a little cooler for less spreading and thicker cookies. You can certainly chill the dough overnight!


    Can I use espresso powder for the coffee granules? Also do you think bittersweet chunks would be too intense?

    1. They will definitely make it more intense…but if you like bittersweet chocolate it would work. I prefer the milk chocolate to lighten the cookie up a little. Also, yes you can use espresso powder, but you would need to cut it back to half. 1/4 cup espresso powder would be too strong.


        Perfect…I was thinking the same cutting in half for the espresso so 2 tbs. And I am thinking if doing the espresso to go ahead with the milk chocolate to balance. Do you agree?

Scroll to Top