1.3K Shares

Calling all coffee lovers! These Mocha Chocolate Chip Cookies are irresistibly good, with the flavor of espresso shining through and dark chocolate chunks in every bite. You wouldn’t guess that they’re gluten-free, paleo and vegan.

So this hasn’t been mentioned before because it’s not really important, but I don’t drink much coffee. I used to be – back in college, I drank tons of the stuff. However, it was more because I loved the taste and was craving a mocha than actually needing the caffeine.

And because I would always get the most KILLER headache if I missed my morning coffee, I decided to just cut the spendy habit and switch to tea & matcha once I graduated college and was working for myself. I still have a cup every once in a while if I’m really in the mood for it, or visiting somewhere that’s known for their coffee – like, I couldn’t say no to the Cuban coffee when I was in Cuba last year!

So it’s kind of surprising to me the lack of coffee recipes I’ve got posted since I love the flavor. In fact, after writing that sentence, I went to see what coffee posts I do have. Apparently, I haven’t posted a coffee-flavored recipe since I started baking more healthily.

These Mocha Chocolate Chip Cookies are here to fill the coffee-flavored treat gap. This twist on classic chocolate chip cookies is just as simple to make as any other chocolate chip cookies, but they’ve got a boost of bold flavor!

Coffee, meet Chocolate Chip Cookie!

Just a tablespoon each of two ingredients makes all the difference here! First, a tablespoon of cacao powder added in with the dry ingredients adds just a touch of chocolate flavor to the dough, without making things overwhelmingly rich and chocolatey.

Because if we added too much cacao powder, the flavor of the instant espresso powder wouldn’t come through as well, and we’ve got to have that smooth coffee flavor to make these true mocha cookies. You could use instant coffee powder too, but it isn’t quite as strong as instant espresso powder, so you might want to use a bit extra if you go that route.

The espresso powder gives such a nice subtle coffee flavor. It pairs so perfectly with the cacao flavor and the melty chocolate chunks. It’s super important to let the dough rest in the fridge for a bit before baking them. It’s even more important with than regular chocolate chip cookies, I’d say. This is because you need that resting time to let the flavors really meld and come out.

During that rest time, the espresso powder really flavors and permeates the dough. This creates a truly irresistible mocha chocolate chip cookie. My dad and the people he shared these with went absolutely bonkers for them. Truly the best compliment I can get :)

If you love coffee flavored treats, these espresso-laced Mocha Chocolate Chip Cookies will be hard to resist! They’re gooey, chewy, and full of flavor. I hope you’ll give them a try, and enjoy!

Facebook | Instagram | Twitter | Pinterest

Remember to #bakerita if you try the recipe!