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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 tablespoon vanilla extract - 2 tablespoons brewed espresso (cooled) - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup dark chocolate chips - 1 teaspoon instant coffee granules (optional, for stronger flavor) To make these cookies, gather all your ingredients first. Each ingredient plays a key role. The butter gives richness, while brown sugar adds moisture. Granulated sugar helps with crispness. The egg binds everything together. Espresso adds a lovely coffee flavor. If you want more coffee taste, try the instant coffee granules. They boost the mocha flavor without any fuss. Flour is the base of the dough. Baking soda helps the cookies rise. Salt balances the sweetness and enhances the flavors. Finally, the chocolate chips are the stars of the show. Semi-sweet gives a nice sweetness. Dark chocolate adds depth. Each cookie has around 150 calories. They have some sugar and fat, but they bring joy too! Enjoy them as a treat. If you want to swap out butter, try coconut oil for a dairy-free option. Use brown sugar or coconut sugar for a different sweetness. You can replace the egg with a flax egg, made from ground flaxseed and water. If you lack espresso, strong coffee works too. You can skip the instant coffee granules if you prefer a milder flavor. For gluten-free cookies, try almond flour or a gluten-free flour blend. Just keep an eye on the texture. This recipe is all about balance and flavor. Use the Full Recipe for step-by-step guidance! Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, mix 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Cream these together until the mixture is light and fluffy. Next, add 1 large egg, 1 tablespoon of vanilla extract, and 2 tablespoons of cooled brewed espresso. Mix until everything is well combined. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of instant coffee granules if you want a stronger flavor. Gradually add the dry mix to the wet mix. Stir until just combined; avoid over-mixing. Finally, gently fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of dark chocolate chips. Use a cookie scoop or tablespoons to drop rounded balls of dough onto the prepared baking sheets. Leave enough space between each ball for spreading. Bake in your preheated oven for 10-12 minutes. Look for golden brown edges; the centers may look slightly underbaked. Don't worry; they will set as they cool. Once baked, let the cookies cool on the sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. Store your cookies in an airtight container at room temperature. They stay fresh for up to a week. For the full recipe, check the ingredients and instructions above. To bake great cookies, start with cold ingredients. Use cold eggs and butter. This helps create the right texture. Always measure your flour correctly. Too much flour can make cookies dry. Use the scoop and level method for accuracy. Mix your dough until just combined. Over-mixing makes cookies tough. Space your cookie dough balls apart. This allows them to spread evenly. For a strong mocha flavor, use espresso. Brew it fresh and let it cool. Add two tablespoons to the dough. If you want more coffee taste, use instant coffee granules. One teaspoon is enough for a rich flavor. You can also try dark chocolate chips. They add depth and enhance the mocha notes. To keep your cookies fresh, store them in an airtight container. Place a slice of bread inside. The bread keeps the cookies soft. If you want them crispy, leave them uncovered for a bit. You can freeze cookies too. Just wrap them well in plastic wrap. They will last for up to three months. For a quick treat, thaw them at room temperature. For the full recipe, check earlier sections. {{image_2}} You can make gluten-free mocha cookies easily. Just swap the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This will help the cookies hold together well. The taste will still be rich and chocolatey. The texture might be slightly different, but they will still be delicious. For a vegan version, replace the butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This will help bind your cookies together. The coffee flavor will shine through, and the chocolate will be just as rich. Adding nuts can give your cookies a nice crunch. Try walnuts or pecans for extra flavor. You can also mix in dried fruit like cherries or cranberries for a sweet twist. If you want more chocolate, add even more chocolate chips. These little changes make your cookies unique. You can enjoy a new taste every time you bake them. Serve your mocha chocolate chip cookies warm. Stack them on a lovely plate. A sprinkle of sea salt on top adds a tasty touch. You can use a fun napkin or a colorful dish to make it pop. This makes them look fancy, even if they are simple to make. Pair these cookies with coffee for a perfect match. A warm cappuccino or latte works great. You can also try a glass of cold milk or a rich hot chocolate. These drinks enhance the mocha flavor and make for a cozy snack time. To make cookie sandwiches, take two cookies and add filling in between. You can use frosting, whipped cream, or even ice cream. Press the cookies together gently. This makes a sweet treat that everyone will love. It adds a fun twist to your regular cookie experience. To soften butter fast, cut it into small cubes. Place the cubes in a bowl. Leave them at room temperature for about 10 minutes. You can also use a microwave. Heat it on low for about 5 seconds. Be careful, as you don’t want to melt it. Yes, you can! Feel free to mix and match. Use milk chocolate, dark chocolate, or even white chocolate. Each type will give your cookies a unique taste. If you want a rich flavor, dark chocolate works best. To make chewier cookies, add an extra egg yolk. This helps create a softer texture. Another tip is to chill the dough for at least 30 minutes before baking. Chilling helps the cookies hold their shape better when they bake. You can find the full recipe for Mocha Chocolate Chip Cookies above, but here’s a quick recap. You need unsalted butter, brown sugar, granulated sugar, an egg, vanilla extract, brewed espresso, flour, baking soda, salt, and two types of chocolate chips. Follow the steps, and you’ll have delicious cookies in no time! In this post, I covered the essential ingredients needed for delicious mocha chocolate chip cookies. I also shared tips on baking, storing, and serving. You learned about variations like gluten-free and vegan options. Explore the delicious flavors of these cookies and enjoy them with your favorite drink. Baking is fun and rewarding, and you now have the tools to make it happen. Happy baking!

Mocha Chocolate Chip Cookies

Indulge in the rich and delightful flavors of Mocha Chocolate Chip Cookies that are sure to impress! With a perfect balance of buttery goodness, espresso, and decadent chocolate chips, these cookies are easy to make and incredibly satisfying. Whether for a treat or a gathering, they’ll be a hit! Click through for the full recipe and step-by-step instructions to bake these irresistible cookies at home today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

2 tablespoons brewed espresso (cooled)

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup dark chocolate chips

1 teaspoon instant coffee granules (optional, for stronger flavor)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Beat in the egg, vanilla extract, and cooled espresso until well combined.

        In a separate bowl, whisk together the flour, baking soda, salt, and instant coffee granules (if using).

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.

            Gently fold in the semi-sweet and dark chocolate chips, ensuring an even distribution throughout the dough.

              Using a cookie scoop or tablespoons, drop rounded balls of dough onto the prepared baking sheets, leaving space between each for spreading.

                Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked and will set as they cool.

                  Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve the cookies warm, stacked on a beautiful plate, and sprinkle a bit of sea salt on top for an extra touch of flavor. Pair with a cup of coffee for a complete treat!