Oh how I wish I still had at least one of these small but flavorful Mocha Cookies leftover as I’m writing up this post!!
I actually created this recipe a few weeks ago. Since I’ve been making so many other Christmas recipes for you guys I haven’t gotten a chance to re-make these babies yet.
That’s the weird part about being a food blogger. I rarely make the same recipes over and over again. I’m always coming up with new ideas and experimenting with new recipes that I sometimes even forget about past favorites.
If you like chocolate + coffee then these cookies might just become one of your favorites. They’re great for serving a crowd because they’re small and one batch yields almost 40 cookies. You could even double that if you wanted!
I’ve also made these cookies without the chocolate chips and they were still really good. But if you know anything about me it’s that there’s never enough CHOCOLATE.
- 1stick (113 grams) unsalted butter, at room temperature
- 1 1/2cups (300 grams) light brown sugar
- 1/4cup (75 grams) corn syrup
- 1large egg
- 1teaspoon vanilla extract
- 2 1/2cups (318 grams) all-purpose flour
- 1/4teaspoon baking soda
- 1/8teaspoon fine salt
- 2teaspoons instant espresso powder
- 3/4cup (130 grams) mini chocolate chips
- 1/2cup (43 grams) cocoa powder, sifted
- 1/4cup (31 grams) powdered sugar
- Preheat the oven to 350°F.
- Line large baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the butter, brown sugar, and corn syrup on medium-high speed until very well combined, pale, and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Add the flour, baking soda, salt, and espresso powder and beat until just combined. Add in the chocolate chips. The dough should be thick and slightly crumbly.
- Shape the dough into 2-teaspoon sized balls and place on the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Cool for 10 minutes
- Place the cocoa and cookies in a large deep bowl and toss until completely coated. Return to the pans, tapping off excess cocoa. Dust with a fine coating of powdered sugar. Serve or store in an airtight container for up to 4 days.