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!

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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.

Glad.I.Did.

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!

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Double Chocolate Mocha Cookies

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 20 minutes
  • Yield Yield: 24 large cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

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!


Ingredients:

  • 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

Instructions

  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.

Notes:

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.

Keywords:: double chocolate cookies, chocolate cookies, chocolate cookies recipe, chocolate chunk cookies recipe, chocolate chunk cookies, chocolate chocolate chip cookies, mocha recipe

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

12 Days of Christmas Cookies

Day 1: 3 Ingredient Shortbread

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Marlene
November 1, 2020 11:36 pm

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!

brinacyl
July 21, 2020 9:39 pm

Hello! Do you think Black Cocoa Powder will work fine in this recipe? many thanks

February 4, 2020 5:39 pm

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… Read more »

CAROLYN WALDEN
December 22, 2019 7:35 am

Did you use salted butter and did you press a few of the chocolate chunks on top first?

CAROLYN WALDEN
December 23, 2019 9:15 am
Reply to  Shelly

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

carolyn
December 21, 2019 8:51 pm

what is the purpose for the cold butter rather than room temperature? ok the chill dough overnight?

CAROLYN WALDEN
December 21, 2019 11:51 am

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

CAROLYN WALDEN
December 23, 2019 9:13 am
Reply to  Shelly

Awesome…if I am planning to chill would you recommend using room temperature?

CAROLYN WALDEN
December 23, 2019 9:14 am
Reply to  Shelly

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?

Katy B
December 14, 2019 4:41 am

I switched the milk chocolate chunks for the mint de creme thin mints that I chopped up. Omg so good!

brianna
January 21, 2019 5:02 pm

Can i replace the butter with shortening? if so how much shortening should i use?

Marg Halpin
December 14, 2018 5:37 pm

Use better quality cocoa powder and chocolate and your cookie will be better.

Soundarya
December 3, 2018 1:36 pm

How long do they stay?

Danielle
April 30, 2018 6:37 pm

These are amazing!1… however I love how light the milk chocolate looked in your photo and my nestle did not quite compare … what brand of chocolate do you use?

Danielle
May 17, 2018 10:20 am
Reply to  Shelly

Awesome thank you! What brand of milk chocolate do you use? You mentioned you buy chocolate and chip it up..

Allison
December 26, 2017 2:25 pm

These look so yummy! Hopefully I can tweak them to be gluten free like these: https://www.paleofx.com/paleo-diet-crispy-chocolate-chip-cookies/

Lori
December 1, 2017 5:27 pm

I just made these and they are wonderful! Thank you! Everyone loved them

ReRe
November 30, 2017 9:41 am

Can I add white chocolate instead of milk chocolate

Lisa Darling
November 28, 2017 4:47 pm

I don’t like anything with coffee flavor – do love chocolate. What is the least amount of coffee I can add to enhance the chocolate flavor, but not taste like mocha? Would a teaspoon of expresso powder work?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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