Chocolate Espresso Cookies – Rich & Chewy Mocha Cookie Recipe
Back when I had the bake shop, one of my favorite seasonal cookies was a big, flat chocolate espresso cookie that people still ask me about. I’ve been craving that flavor, so I created a homemade version you can bake right in your own kitchen. These are slightly different from the bake shop cookies, those were giant and flat, the size of your head, and these bake up soft, puffy, and thick, but with that same dreamy chocolate-meets-coffee flavor.
If you love a mocha or just need a cozy cookie for fall baking, these are going to be your new favorite.
Chocolate Espresso Cookies Recipe
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 Tbsp vanilla extract
- ¼ cup molasses
- 2 2/3 cups all-purpose flour
- ½ cup cocoa powder
- 2 Tbsp espresso powder
- 1 ½ tsp cornstarch
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
Instructions
Cream butter and sugars
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed for 5–7 minutes, until light and fluffy.
Add eggs and flavorings
- Mix in the eggs and vanilla, one at a time, for about 1 minute. Add the molasses and mix for another minute until fully incorporated.
Combine dry ingredients
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, cornstarch, baking soda, baking powder, and salt.
Bring it all together
- Slowly add the dry ingredients to the wet mixture and mix on low speed for 2–3 minutes, or until just combined.
Chill the dough
- Cover the dough and refrigerate for at least 2 hours (or overnight). This step is key for developing flavor and preventing the cookies from spreading too much.
Bake
- Preheat the oven to 325°F. Scoop dough and place on a parchment-lined baking sheet.
- Large cookies: bake 12–14 minutes
- Smaller cookies: bake 9–11 minutes
- The edges should look set while the centers remain soft.
- Cool & enjoy!
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Success
- Don’t skip the chill time! It makes all the difference in flavor and texture.
- Sprinkle with flaky sea salt before baking if you like that sweet-and-salty bite.
- These freeze beautifully! Scoop the dough into balls, freeze, and bake whenever you’re craving a fresh cookie.
My baking essentials:
If you love chocolate espresso cookies, and you try this recipe, I’d love to hear what you think!
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