Mocha Chocolate Chunk Cookies Recipe

I gotta say, mixing up the coffee-infused dough with melty choco chunks (and even throwing in some nuts if you’re feeling extra adventurous) totally blew my mind and reminded me that sometimes the best treats come from just winging it in the kitchen.

I love making mocha chocolate chunk cookies. I think using unsalted butter combined with both sugars and all-purpose flour along with baking soda, powder and salt creates a solid base.

I boost the flavor with egg, vanilla extract and instant coffee, all enhanced by semisweet chocolate and sometimes nuts.

Ingredients

• All-purpose flour provides essential carbohydrates that form a sturdy cookie structure.
• Baking soda helps cookies rise and gives them a light, airy texture.
• Unsalted butter adds rich flavor and moistness but its a bit high in fat.
• Granulated and brown sugars add sweetness and promote browning during baking.
• Instant coffee granules infuse a mocha twist with a subtle, uplifting bitterness.
• Semisweet chocolate chunks deliver bittersweet bursts that melt perfectly in each bite.
• Eggs and vanilla extract bind the dough and introduce a mild, warm flavor.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg at room temp
• 2 teaspoons vanilla extract
• 2 tablespoons instant coffee granules mixed with 3 tablespoons hot water
• 8 oz semisweet chocolate chunks
• Optional 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 375°F. In a bowl, mix together the flour, baking soda, baking powder, and salt.

2. In another large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the egg and vanilla extract to the butter mixture and mix well until everything is combined.

4. Dissolve the instant coffee granules in the hot water and stir it into the wet ingredients.

5. Gradually stir in the dry ingredients into the wet ones until just combined. Dont overmix.

6. Fold in the chocolate chunks and if you’re using, your chopped walnuts or pecans.

7. Drop heaped tablespoon-sized balls of cookie dough onto an ungreased baking sheet, spacing them at least 2 inches apart.

8. Bake the cookies in the preheated oven for about 10-12 minutes or until the edges start to turn a slight golden color.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.

10. Transfer the cookies to a wire rack to cool completely, then enjoy your delicious cookies with a glass of milk or coffee.

Equipment Needed

1. Preheated oven (set to 375°F)
2. 2 large mixing bowls – one for your dry ingredients and one for the wet mix
3. A small bowl to dissolve the instant coffee in the hot water
4. Measuring cups and spoons for precise ingredient amounts
5. An electric mixer or a sturdy whisk to cream the butter and sugars
6. A spatula or large wooden spoon for folding in the dry mix and chocolate chunks
7. An ungreased baking sheet to drop the cookie dough onto
8. A wire cooling rack for transferring and cooling the cookies after baking

FAQ

• Q: Can I use dark chocolate chunks instead of semisweet?
  A: Yup, dark chocolate works just fine if you like a stronger cocoa flavor.
• Q: What does the instant coffee do in this recipe?
  A: The coffee gives the cookies a rich, mocha taste that really makes the chocolate pop.
• Q: Can I swap one of the sugars or use less sugar?
  A: You can experiment a bit, but using both granulated and brown sugar helps with texture and flavor, so best stick to it.
• Q: Are the nuts essential to the recipe?
  A: Not at all, the nuts are optional. You can leave them out or replace them with your favourite kind.
• Q: How do I store these cookies to keep them fresh?
  A: Pop the cookies in an airtight container. They’ll last a few days at room temperature, plus you can freeze them for later.

Mocha Chocolate Chunk Cookies Recipe Substitutions and Variations

• If you dont have all-purpose flour you can use whole wheat pastry flour for a nuttier flavor, just keep in mind it might make the cookies a bit denser
• You can swap the baking soda with about 2 teaspoons of baking powder if needed, but the cookies might come out slightly less crisp
• If you’re low on unsalted butter, try using coconut oil as a substitute. It adds a subtle, tropical twist
• Instead of the instant coffee granules, you can use the same amount of espresso powder. This works the same and gives a richer mocha flavor
• If you cant find semisweet chocolate chunks, chop up a quality dark chocolate bar into chunks to mix throughout your dough

Pro Tips

1. When you cream the butter and sugars, really beat them for a solid 3-4 minutes until they turn light and fluffy. This helps make the cookies soft and chewy, instead of hard or crumbly.
2. Be careful not to stir the dry ingredients into the wet too much. Overmixing the dough can make the cookies tough. Just mix until you see no more flour.
3. Dissolve the coffee granules until they’re smooth, then let the mixture cool down a bit before adding the egg. This stops the egg from cooking and ensures everything blends better.
4. If you decide to throw in nuts, try to toast them first in a pan for a few minutes. This simple step really boosts their flavor and add a nice crunch to the cookies.