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Mocha Cookies

Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
  • Total Time
    Prep: 15 min. Bake: 10 min. + cooling
  • Makes
    15 cookies

Ingredients

  • 1/4 cup butter, cubed
  • 1/4 cup semisweet chocolate chips
  • 1-1/2 teaspoons instant coffee granules
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 large egg, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons baking cocoa
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup English toffee bits or almond brickle chips
  • 1 ounce milk chocolate, melted

Directions

  • In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.
  • Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.
  • Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.
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Reviews

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Average Rating:
  • Sarah
    Nov 26, 2017

    Very disappointing. Cookies didn't spread at all, even when pressed down before baking. Taste was okay, not great, definitely not worth trying this recipe again. Also I used a TBSP scoop and it made 2 dozen cookies, not 15, FYI.

  • jbruizer
    Nov 1, 2016

    Pretty good! They taste better the next day though. Rich & chewy.

  • lots_a_smiles
    Sep 21, 2016

    Delicious - I made about 30 bite sized cookies. They are very fudgy and rich - will definitely make again!

  • jshearer
    Jun 14, 2014

    These are very good and fudgy. I doubled the amount of instant coffee (used instant espresso) and omitted the melted milk chocolate. I doubled the recipe (used 2 T instant espresso total) and used 1/4 cup unsalted butter and 1/4 cup light butter. I got about 38 cookies total.

  • lauriegia
    Dec 13, 2012

    Amazing! I have to make two batches. One is not enough. I recommend using 1 packet of Starbucks Via Christmas Blend.

  • natnow101
    Dec 11, 2012

    Very good! Made for a party and everybody loved them, even got asked for the recipe!

  • mkfrazier
    Dec 16, 2011

    The best chocolate cookie ever! I didn't put icing on them to allow the bold flavors to burst through. If you are a fan of frosted brownies, then go for the icing. Have a tall glass of ice cold milk or a hot cup of coffee ready. Thanks for this outstanding recipe!

  • TotallyCooked
    Dec 4, 2011

    These cookies are great. I used an expresso coffee powder and doubled it. I didn't have any milk chocolate for the topping so I melted chocolate chips and spread that on top. These were a lunch time hit at work. I'll be baking these again soon.

  • Bakingtown
    Nov 26, 2011

    Great cookie for the adults after dinner. Love the coffee and chocolate together. Definately will make this recipe again.

  • skunselm
    Dec 30, 2009

    These are yummy. All my relatives liked them and wanted the recipe!