These chocolate chip mocha cookies are my new favorite and are everything I love in a cookie. They’re the texture of a cookie and not like a brownie. If I wanted a brownie, I would make brownies. These cookies have the chew and crisp edges (if eaten fresh) of cookies that I look for and are loaded with chocolate flavor. I replaced the vanilla extract in this recipe with my homemade chocolate extract and coffee extracts. The chocolate extract gives the cookies a huge boost in flavor and the coffee extract enhanced the chocolate even more so. Although, this recipe calls for 1.5 tablespoons of coffee extract, only a few people can detect the coffee. It’s more of a hint of coffee and primarily a chocolate flavored cookie. If you don’t have coffee extract, try making it! It’s only 2 ingredients and needs only patience (3-4 months). If you aren’t making your own, you can buy coffee extract online or try to substitute with instant coffee granules dissolved in a little hot water. I’ve never tried instant coffee granules in this recipe, so I can’t for sure say the measurements needed.

After mixing the dough, it needs to be chilled to make it easier to work with, otherwise it will stick to your hands and make a mess. After a short chill, I like to portion them out with a scooper into balls then lightly press the tops of the dough balls into a bowl of semi-sweet chocolate chips or chopped up milk chocolate bar for chunks. My favorite milk chocolate bar to use for chunks in cookies is Trader Joe’s Milk Chocolate Pound Plus bar — delicious, high-quality Belgium chocolate. For this recipe, I only use half of the pound plus bar for the topping. If I want it less sweet, I use semi-sweet chocolate chips.

Like all baking recipes, baking times will vary depending on your oven. I’ve noticed that the ovens that I’ve owned NEVER stay where they are supposed to. I’ve tried using a metal oven thermometer to see how hot it gets, but it’s hard to read sometimes unless I open the door which will cool the oven down. My best method (although, I can’t say for sure if this is ideal or not, but it always works for me and my ovens) is to periodically, quickly turn off the oven and reset the heat temperature, especially right after opening the oven door. When I do this, it shows that my supposedly 350° F degree oven drops to 315° F degrees after just 5 minutes of baking. I’m not sure if ovens are supposed to do that, but I’ve noticed that the times I don’t reset the heat, my food takes longer to bake than it should. The times I do reset the heat (which is every time I bake and multiple times per batch), it bakes in the time it should.

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Chocolate Chip Mocha Recipe

Chocolate cookie with a hint of coffee filled with semi-sweet chocolate chips and milk chocolate chips or chunks. Has the chew and texture of a cookie and not a brownie.

Slightly adapted recipe from https://themondaybox.com/chocolate-chip-mocha-cookies/

Servings 25 large cookies

Ingredients

• 2 ¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder, (like Hershey's unsweetened natural cocoa powder)
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (2 sticks/8 oz/227g) unsalted butter, room temperature
• ¾ cup granulated white sugar
• ¾ cup brown sugar
• 2 large eggs, room temperature (tip: place cold eggs in a bowl of very warm tap water for 10 minutes to bring to room temperature)
• 2 teaspoons chocolate extract *(see note), (or vanilla extract)
• 1 ½ Tablespoons coffee extract *(see note)
• 1 ½ cups semi-sweet chocolate chips
• ½ cup milk chocolate chips,
• Semi-sweet or milk chocolate chips or chopped bar, For topping

Instructions

• In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
• In an electric mixer, beat the butter until light and creamy, about 3 minutes. With the mixer on, gradually add both sugars. Mix until combined.
• In a small bowl, mix together the room temperature eggs and extracts. Slowly add the egg mixture to the batter. Gradually add the flour mixture until there are still some flour streaks left. Turn off mixer.
• Add the chocolate chips and mix the batter with a spatula, scraping the bottom, until all flour is incorporated. Try not to overmix, stop when there is no visible flour in the dough. Cover and chill for 1 hour.
• Meanwhile, pour some semi-sweet chocolate (or milk chocolate) chips into a small bowl. After 1 hour of chilling, scoop and roll about 2 Tablespoons of dough (I use a scooper) into a ball. Then drop one side of the ball into the bowl of chocolate chips to cover just one side. Repeat with the rest of the dough.

  Cover and chill for at least 1 more hour before baking.

  Tip: Prepped dough balls can be stored in an airtight container in the refrigerator for up to a week.
• Preheat oven to 350°F. Line a baking sheet with parchment paper. Once the oven is preheated, place cold dough balls with chips-side up about 2 inches apart onto the parchment lined baking sheet. Bake for 12-14 minutes. The center of the cookies should still be soft to the touch.
• Remove from oven and let the cookies rest on the cookie sheet for about 5 minutes. Then transfer cookies to a wire cooling rack to cool completely. Store in an airtight container at room temperature for up to one week.

Recipe Notes

• *Chocolate and Coffee extract: Can be purchased online or specialty stores. I personally make my own since they only require 2 ingredients each, just waiting 3-4 months to steep and cost a fraction of the price of quality brands. Try it out!
• Chilling the batter: Chilling is necessary for this recipe, because initially the dough will be a sticky mess if attempted to roll into balls. Also, the cookies will spread out like crazy into thin discs if baked right away. Properly chilling the dough balls will prevent the cookies from spreading in the oven.
• Good tips below by The Monday Box.
  • Room temperature butter is semi-solid. It is soft and spreadable, but still holds its shape. Room temperature butter is whippable , and when creamed together with sugar, creates air pockets that will produce lighter (less dense) baked goods. Cold or melted butter will not create air pockets and will result in cookies that are flatter and chewier.
  • Room temperature eggs are needed, too. If cold eggs are added to the butter, the eggs will cause the butter to firm, changing the final texture of the cookies.
  • Over mixing the dough can result in hard, dry cookies. To avoid over mixing, mix by hand when adding the chocolate chips gently with a silicone spatula.
  • A trick for pretty cookies, is to use some of the chocolate chips/chunks for decorating. Dropping the dough ball into a small bowl of chocolate, instantly decorates the tops with chocolate.

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