Dark Chocolate and Coffee fuse together to create the the perfect marriage of flavors in these super soft and delicious cookies!
These cookies are heaven. H.E.A.V.E.N.
So Nate’s and my favorite holiday, National Coffee Day was on Monday. This cookie recipe was supposed to be posted on National Coffee Day. Buuuttt, in my defense, Nate and I celebrate National Coffee Day every single day of the year…this sign that hangs in our kitchen clearly states our family’s motto.
We’re clearly addicts.
***(On a side note, have you snagged a tin (or two or three) of the Pumpkin Spice Coffee from Trader Joes yet?? Paired with this coffee creamer, the result is simply pure, pumpkin spice coffee, heavenly bliss.)***
Plus (back to me defending my blog post late-ness), PLUS, today October 1, is National Homemade Cookie Day!!! So I fused the two indescribably delicious food holidays into one with this cookie recipe!
My two best edible friends-dark chocolate and coffee-create the perfect marriage of flavors in this one cookie that’s drool-worthy enough to possibly make you go weak in the knees…
I mean, you’ve gotta make these now. It IS National Homemade Cookie Day, for heaven’s sake, so grab out that baking sheet, and preheat your oven! No mixer required for these, and if you’ve got a large baking sheet, you can make this recipe with only one single baking sheet!
The recipe requires at least one hour of dough chilling in the refrigerator, which is MANDATORY. If you try to bake them right away, your hands will turn into a sticky mess, and your cookies will spread like a pancake in the oven. Just one hour in the refrigerator (or up to 2 days), will make your cookies thick and oh so soft for days after baking! This recipe only yields 10-12 cookies (I typically make smaller batches of cookies since it’s only Nate and I living at home), but if you‘d like a larger batch, simply double each ingredient on the list, and then follow the directions below!
I like to make mine with Better Batter Gluten Free All Purpose Flour, but you can use regular, wheat-based all-purpose flour for identical results. If you do need to follow a gluten free diet, Better Batter is the only type of flour I recommend using for these cookies (and for everything else you need flour for! Check out this recipe for more info about why Better Batter is the best!!).
If you measure your years in cups of coffee like I do, these are definitely the cookies for you! The yum factor alone will guarantee that these Mocha Dark Chocolate Chip Cookies won’t last long in your cookie jar!
Happy National Coffee Day + National Homemade Cookie Day!!
- 1 cup + 2 Tablespoons All-Purpose Flour OR Better Batter Gluten Free All-Purpose Flour Blend
- 2 teaspoons Instant Coffee Granules
- 1 teaspoon Unsweetened Cocoa Powder
- ¾ teaspoon Cornstarch
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 6 Tablespoons Butter (either unsalted or salted butter is fine)
- 6 Tablespoons Light Brown Sugar (1/4 cup + 2 Tablespoons)
- ¼ cup Granulated White Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ¾ cup Dark Chocolate Chips
- In a medium mixing bowl, whisk to combine Flour, Instant Coffee Granules, Unsweetened Cocoa Powder, Cornstarch, Baking Soda, and Salt. Set aside.
- In a large microwave safe mixing bowl, melt butter (takes about 45-60 seconds in the microwave). Add Brown Sugar and White Sugar, and whisk well until mixture reaches an even consistency and all brown sugar lumps have dissolved. Add Egg and Vanilla Extract and whisk well to combine.
- Slowly pour dry ingredients into the bowl of wet ingredients, and, using a large spoon or rubber spatula, stir ingredients until just combined. Do not overmix. Fold in Dark Chocolate Chips.
- Cover bowl with plastic wrap and refrigerate dough for at least 1 hour, or overnight. When ready to bake, remove dough from refrigerator. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Using your hands, roll spoonfuls of cookie dough into balls and place on the baking sheet, spacing cookies about 2 inches apart. Depending on the size of your dough balls, you should end up with about 10-12 mounds of dough on the baking sheet.
- Bake cookies for about 11-13 minutes. Cookies should look a little underbaked. Allow cookies to cool on the baking sheet for about 10 minutes, before removing them to cool completely on a wire rack.
- Store cookies tightly closed at room temperature for up to a week, or freeze cookies for up to 3 months.
Love all things coffee + chocolate? Try: