Mocha Cookies

Hey guys! Let’s all just make the jump today okay? It’s cookies and it’s coffee, and why not? This is a twist on my classic Chocolate Sugar Cookie recipe, and it’s a keeper.

I’ve been craving cookies lately, and I guess you could say I’m starting to get those fall feels up in here. I’m ready for the cooler weather and the sweaters and the baking. So, we’re starting with cookies early this year, I’m totally okay with it.

These cookies are fluffy and soft on the inside, and lightly crisp on the outside. The coating of sugar and espresso powder give it a pleasant crunch, and an extra boost of that coffee flavor. And the chocolate flavor is deep here- BUT if you’re feeling wild, chop up a bar of dark chocolate and throw it in as well- let’s go all the way right?

This is a super simple recipe. I’m making fairly small cookies here, only about 1 1/2 tbs. of dough per cookie, but you can also bake this up larger- just adjust your baking time. I like the smaller version here because it’s a nice little breakfast-y option.

Yes, I eat cookies for breakfast. If you don’t, I feel now is the time.

Also, I just love how the sugar gives these cookies a little sparkle. It’s a great gift, and even though they are really simple to pull together, the end result of sparkly, crackly, chocolatey is wonderful, and anyone would feel lucky to receive these bad boys.

So there we have it. Easy to make, perfect to gift, great for breakfast. I think there’s nothing else we need here. Enjoy!!

Print

Mocha Cookies

Servings 36 small cookies

Ingredients

• 2 cups flour
• 3/4 cup dark cocoa powder
• 1/2 tsp. salt
• 1 tbs. instant espresso powder
• 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 14 tbs. melted butter
• 1 cup brown sugar
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 1 egg
• 1 egg yolk
• 1 1/2 tbs. brewed coffee cooled
• 1/2 cup sugar
• 1 tsp. espresso powder

Instructions

1. Preheat the oven to 350 degrees, and line two baking sheets with parchment paper or a non-stick sheet.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
3. In a large bowl, beat together the melted butter, brown sugar, and 3/4 cup sugar.
4. Mix in the vanilla extract, egg, egg yolk, and coffee.
5. Slowly add in the flour mixture, and stir until completely combined.
6. Scoop rounded tablespoonfuls of the dough into your hands, and roll into a ball. In a small bowl, mix the 1/2 cup sugar and 1 tsp. espresso powder. Roll each dough ball in the sugar mixture to coat.
7. Place on your baking sheet, and press down each dough ball slightly with the bottom of a glass.
8. Bake for 8-10 minutes, or until the cookies are set and have cracks on the edges and top.

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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