The path to heaven is glazed with espresso-infused butter. Add brown sugar, egg and flour. Then stud the dough with chocolate-covered espresso beans and bittersweet chocolate disks. The result is mocha cookies!
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A cookie for coffee and wine
Do you have one of those friends that you can’t get enough time with? When you two finally part the seas of work, children, husbands and significant others, time seems to stop because you can’t stop talking?
These mocha cookies are perfect for that friend date. They go with a strong cup of cappuccino, extra dry for me with lots of foam please, or a glass of wine–a dry, red I would say. Your friend will love them too, And you won’t be able to stop eating them.
Do you know when you’re at a mall that has one of those Gloria Jean Coffee Bean companies–how the air is filled with that heady aroma of espresso and coffee and coffee beans? That’s the flavor you get from these mocha cookies.
You start by whipping together espresso powder and butter. You can use a Starbucks Via packet if you have one lying around. I used an espresso powder by Illy that I use in my Bialetti stove top coffee maker.
Mocha Cookie Recipe
The path to heaven is glazed with espresso infused butter, which is the basis for these mocha cookies, which are also studded with chocolate-covered espresso beans and bittersweet chocolate disks.
Stir flour, baking soda and salt in a medium bowl.
In the bowl of a stand mixer or a large bowl, beat butter and espresso powder on medium speed until gray and fluffy, about four minutes.
Add vanilla extract, beat for one more minute.
Add brown sugar. Beat until sugar is thoroughly whipped but stop before you've made butter.
Add flour mixture and mix on low speed until just combined.
Add chocolate covered espresso beans and bittersweet chocolate disks.
Mix on low speed for 15 to 20 seconds.
Chill dough overnight or for at least an hour.
Preheat over to 350 F.
Scoop one-inch balls of cookie dough onto a parchment lined baking sheet.
Bake at 350 for 12 to 13 minutes.