Mocha Cookies

Why You Will Love This Recipe

• Made in one mixing bowl.

• Infused with coffee.

• Melted dark chocolate drizzle on top.

• Crispy yet soft.

Ingredient Notes & Substitutions

A comprehensive recipe card featuring all the ingredients can be found at the end of this post.

• All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.

• Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter, just remove the added salt later in the recipe.

• Brown sugar: Use regular light brown sugar. This recipe has not been tested using dark brown sugar or coconut sugar.

• Cocoa powder: Use natural unsweetened cocoa powder.

• Instant coffee powder: Coffee powder dissolves better within the cookie dough than granules. You can also use espresso powder.

• Egg: Use one large egg. Does not need to be at room temperature.

• Whole milk: Use full-fat milk. It can be substituted with low-fat milk or dairy-free milk such as almond milk.

• Dark chocolate chips: For the drizzle on top. You can also use a bar of chocolate and melt it. Substitute with either milk or white chocolate.

Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: Preheat oven to 180ºC (356ºF) fan-forced. Line a baking tray with parchment paper and set aside. 

Step two: In a large mixing bowl, add flour. 

Add cold cubed butter and using your hands, rub the butter into the flour until it reaches the consistency of coarse crumbs, this takes about 2 minutes.

Step three: Add brown sugar and cocoa powder and mix until well combined. 

Step four: Make a well in the middle and add beaten and milk. Mix until a cookie dough forms, using your hands for this step makes it easier. 

Step five: Scoop up 1 tablespoon worth of dough and roll it into a smooth ball. Flatten the ball in the palm of your hand to form a round disc and place the cookie disc onto the lined sheet. Repeat with the remaining dough, leaving about 5cm of space between each cookie.

Step six: Bake for 12-15 minutes and until cookies come away easily from the parchment paper. 

Step seven: Remove and cool on the sheet for 2 minutes. Transfer to a wire rack to cool completely. 

Step eight: Drizzle each cookie with the melted dark chocolate. Set aside and allow them to set. Enjoy!

• Flatten cookies: When forming the cookies, roll them into balls then flatten them into a thick disc in the palm of your hands. You can flatten them while they sit on the lined baking sheet but I find doing it with your hands easier.

• Drizzle chocolate once cookies are cooled: Allow your baked cookies to cool completely before drizzling them with the melted chocolate, otherwise, your chocolate will not set.

Serving Suggestions

• Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies for a decadent dessert.

• Peppermint Hot Cocoa: Pair your mocha cookies with a mug of my peppermint hot cocoa during the holidays for a cozy evening by the fireplace.

• As a gift: Present them in a vintage cookie jar for that cozy, thoughtful homemade gift or as christmas cookies for friends and family.

Storage Instructions

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze: Without the chocolate drizzle, place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.

Thaw: At room temperature for 1-2 hours until soft enough to eat. Once thawed, now is the time you can drizzle over the melted chocolate if you desire.

Freeze Cookie Dough for Later Use

1. Preparation: Form the dough into individual balls and flatten them into thick discs, as instructed in the recipe. Place them on a baking sheet lined with parchment paper, ensuring they’re not touching.
2. Freezing: Freeze the baking sheet for 1-2 hours, or until the cookie dough discs are firm.
3. Storage: Transfer the frozen cookies to a zip-lock bag or airtight container, layering with parchment paper if needed. Label with the date, and store in the freezer for up to 3 months.

How to Bake from Frozen

THAW BEFORE BAKING:

1. Thaw the cookie dough discs in the refrigerator for several hours or overnight until soft.
2. Once thawed, bake as per the original recipe, extending the baking time by an additional 2-3 minutes if needed, as they were previously frozen.
3. Once baked, drizzle over the melted dark chocolate.

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