Moist Mocha Chocolate Chip Cookies
Moist Mocha Chocolate Chip Cookies
Homemade Mocha Chocolate Chip Cookies Recipe
Introducing our delightful Mocha Chocolate Chip Cookies – chewy on the inside with a satisfying crisp on the outside. Each bite bursts with the sweetness of generously chopped chocolate that melts in your mouth. Perfect with a warm cup of coffee or a glass of milk! (Yields about 14-15 cookies)
Cookie Ingredients- 100g Dark Chocolate, coarsely chopped
- 60g Unsalted Butter, softened to room temperature
- 40g Brown Sugar
- 40g Granulated Sugar
- 25g Egg (about 1/2 medium egg, room temperature)
- 1/2 tsp Vanilla Extract
- 2g Instant Coffee Granules
- 1/2 tsp Hot Water
- 110g All-Purpose Flour, sifted
- 1g Baking Soda, sifted
Cooking Instructions
Step 1
First, coarsely chop the dark chocolate using a knife. This will ensure lovely pockets of melted chocolate when you bite into the cookies.
Step 2
In a small bowl, combine the instant coffee granules (2g) with hot water (1/2 tsp). Stir well until the coffee is completely dissolved, creating a smooth coffee mixture.
Step 3
In a larger bowl, place the softened unsalted butter. Using a hand mixer or a whisk, cream the butter until it’s light, fluffy, and smooth. Proper creaming incorporates air, which is key for cookie texture.
Step 4
Add the brown sugar (40g) and granulated sugar (40g) to the creamed butter. Continue mixing until the sugars are well incorporated and no longer gritty. This step contributes significantly to the cookie’s flavor and texture.
Step 5
Incorporate the room-temperature egg (25g, approximately 2 tablespoons) into the butter and sugar mixture. Beat well for about 1 minute until fully combined and the mixture looks homogenous. Avoid overmixing at this stage.
Step 6
Pour in the prepared coffee mixture and the vanilla extract (1/2 tsp). Gently mix until the coffee aroma is evenly distributed throughout the dough. You’ll start to smell that wonderful mocha scent!
Step 7
Add the sifted all-purpose flour (110g) and sifted baking soda (1g) to the wet ingredients. It’s crucial not to overmix the flour. Use a spatula to gently fold the dry ingredients into the wet, using a cutting motion until just combined. Stop mixing as soon as you no longer see streaks of flour.
Step 8
Once the flour is mostly incorporated and the dough looks crumbly, gently fold in the coarsely chopped dark chocolate. Mix just enough to distribute the chocolate pieces evenly. Be careful not to crush the chocolate.
Step 9
Now it’s time to shape the cookies. We’ll be scooping the dough onto the baking sheet. Make sure not to pack the dough too tightly or let the scoops run into each other; each cookie should maintain its individual shape.
Step 10
Using a cookie scoop or two spoons, portion out about 1 tablespoon (approximately 20-25g) of dough for each cookie. Place the dough balls onto a baking sheet lined with parchment paper, leaving about 2-3 inches (5-7 cm) of space between them, as they will spread during baking.
Step 11
Gently flatten the tops of the cookie dough balls slightly with your fingers or the back of a small spatula. This helps them bake more evenly and achieve a pleasant shape.
Step 12
Bake in a preheated oven at 170°C (340°F) for 12 to 15 minutes. The cookies are ready when the edges are golden brown and the centers still look slightly soft. Removing them at this stage will ensure a chewy interior. Baking time may vary depending on your oven.
