Warning: for serious coffee lovers only!!
Soft-baked dark chocolate mocha cookies, filled with chocolate chips and chocolate-covered espresso beans!
So I just realized that both of my blog posts this week have been coffee recipes.
I shared my Coffee Spice Grill Rub with you on Tuesday, and today, these cookies!
Coffee has been on the brain this week, for sure!! I guess that shows you a little snapshot of how this girl has been feeling lately!
But really though? It’s a GREAT thing. Because that need.more.coffee. feeling has produced these cookies, which are heavenly. I know I say this all the time, but really (REALLY!), these soft and delicious cookies are my new favorites!!
If you’re not a coffee fan, I’m so sorry-these might not be the cookies for you, but I’ve got tons of other cookie recipes you might fall in love with instead!
I feel like coffee is one of those things that you either love it, or hate it…and I LOVE IT! I started drinking coffee my freshman year of high school, and I’ve never turned back!
This recipe combines two of my favorite things in life: dark chocolate and coffee. I’ve combined the two before, but today’s recipe takes it in a whole new direction. These have a dark chocolate mocha cookie base, and they’re filled with dark chocolate-covered espresso beans (I got mine from Trader Joes, but most grocery stores carry them as well. Or buy them from Amazon or Vitacost) and chocolate chips! It’s an “I’m in chocolate-coffee heaven” experience with each bite!
As with my other cookie recipes, you can choose to make these with regular all-purpose flour for a traditional version, or with Better Batter Gluten Free Flour (can buy it on Vitacost or Amazon; it’s not found in most grocery stores) for a gluten free version that tastes/looks/feels identical to the traditional version!
Also, this recipe does include a mandatory dough chilling, so just be sure to plan at least a few hours ahead when you want to bake these!
I predict A LOT of batches of these being baked at my house in the near future! Nothin makes you feel better during those crazy times than a little chocolate & coffee love!
- 1 cup Flour (All Purpose Flour OR Better Batter Gluten Free Flour)
- ¼ cup Unsweetened Dark Cocoa Powder
- ¼ cup Unsweetened Cocoa Powder
- 2 teaspoons Instant Coffee Granules
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter, softened to room temperature
- ½ cup Dark Brown Sugar
- ½ cup Granulated Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1 cup Chocolate (or Dark Chocolate!) Covered Espresso Beans (optional-more for topping)
- ⅓ cup Semi-Sweet Chocolate Chips (optional-more for topping)
- 1 Tablespoon Milk
- In a medium mixing bowl, whisk together Flour, Dark Cocoa, Cocoa, Instant Coffee Granules, Baking Soda, and Salt. Set aside.
- In a large mixing bowl, using an electric hand mixer, cream together softened Butter, Dark Brown Sugar, and Granulated Sugar until very fluffy, about 2 minutes. Add Egg and Vanilla, and continue to beat until well incorporated, about 2 minutes more.
- Pour dry ingredients into bowl of wet ingredients, and stir by hand, using a large spatula or wooden spoon, until just combined. The mixture will be thick; do not overmix.
- Add Espresso Beans, Chocolate Chips, and Milk, and stir by hand until evenly incorporated.
- Cover dough tightly with plastic wrap, and refrigerate for at least 4 hours, or up to 3 days.
- When ready to bake, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- Remove dough from refrigerator, and using your hands, roll about 2 Tablespoons of dough into a ball and set onto prepared baking sheet. Repeat with remaining dough.
- Bake cookies for 11-13 minutes, until the edges are set. Cookies may look slightly underbaked, and this is what you want!
- Allow cookies to cool on the baking sheet for about 10 minutes more. (Immediately after removing from oven, you may press a few more espresso beans/chocolate chips onto the tops of the cookies for looks if you wish.)
- Transfer cookies to a wire rack to cool completely.
- Store cookies in a tightly sealed container at room temperature for up to 5 days, or in the freezer (in a ziplock freezer bag) for up to 3 months.
- Makes 16-18 cookies.
For the other coffee lovers out there:
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