Mocha Cookies
These Mocha Cookies are created in one bowl, baked in 15 minutes and no chilling is required! With cocoa powder and instant coffee powder make the most delicious mocha flavored home baked cookies!
Make mocha cookies from scratch with this simple one-bowl recipe. They have crispy edges with a soft center, like my cinnamon walnut cookies.
Whether it’s my Mocha Crisp Bark of these cookies, chocolate with instant coffee powder creates the delicious flavor of mocha.
A simple dark chocolate drizzle adds extra indulgence.
The cookie dough is made with your regular staple baking ingredients.
Flour, butter, sugar, egg and milk.
Including cocoa and coffee of course.
The dough doesn’t need to be chilled. Just make and bake!
Enjoy these cookies with a warm mug of my gingerbread latte for the ultimate cozy evening by the fireplace.
The butter is kept cubed and chilled from the fridge and rubbed into the flour.
This eliminates the need to use electric beaters.
So get ready for a hand workout! 😉
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!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Cold butter: Use your butter straight from the fridge, do not bring it to room temperature.
- 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
- 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.
- Freezing: Freeze the baking sheet for 1-2 hours, or until the cookie dough discs are firm.
- 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:
- Thaw the cookie dough discs in the refrigerator for several hours or overnight until soft.
- 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.
- Once baked, drizzle over the melted dark chocolate.
Recipe FAQ’s
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Mocha Cookies
Ingredients
Cookies
- 2 cups (300g) all-purpose flour, scoop & leveled
- 125 g unsalted butter, cubed and chilled
- 1 cup packed light brown sugar, how to pack
- 1/4 cup natural unsweetened cocoa powder
- 1 Tbsp instant coffee powder
- 1 large egg, beaten
- 2 Tbsp whole milk
Chocolate Drizzle
- 1/2 cup dark chocolate chips, melted
Instructions
Cookies
- Preheat oven to 180ºC (356ºF) fan-forced. Line a baking tray with parchment paper and set aside.
- 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.
- Add brown sugar and cocoa powder, mix until well combined.
- 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.
- Scoop up 1 tablespoon worth of dough and roll into a smooth ball. Flatten ball in the palm of your hand to form a round disc, place cookie disc onto lined sheet. Alternatively, place ball on lined tray and press down with the palm of your hand to flatten out into a round disc.
- Repeat with remaining dough, leaving about 5cm space between each cookie.
- Bake for 12-15 minutes and until cookies come away easily from the parchment paper.
- Remove and cool on sheet for 2 minutes.
- Transfer to a wire rack to cool completely.
Chocolate Drizzle
- Drizzle each cookie with the melted dark chocolate. Set aside and allow them to set.
- Serve and enjoy!
Notes
- 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. Add chocolate drizzle on top if desired.