Double Shot Mocha Chunk Cookies
Indulge your sweet tooth and caffeine cravings with these irresistible Double Shot Mocha Chunk Cookies! Combining the bold kick of espresso with rich cocoa and indulgent dark chocolate chunks, these cookies are a decadent treat for any coffee lover. The secret lies in dissolving instant espresso powder, which infuses the entire dough with robust mocha flavor, perfectly balanced by the buttery, chewy texture of each bite. With a prep time of just 15 minutes and a quick bake time, these cookies are easy to whip up for any occasion. Serve them warm with a glass of milk or alongside your favorite cup of coffee for the ultimate dessert experience. Whether you’re hosting friends or craving a homemade pick-me-up, these mocha-infused cookies are sure to delight!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons instant espresso powder
- 1 tablespoon hot water
- 2.25 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups dark chocolate chunks
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, dissolve the instant espresso powder in the hot water and set aside to cool.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and dissolved espresso mixture until combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the dark chocolate chunks using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop 1.5-tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 9-11 minutes or until the edges are set, but the centers are still soft. Avoid overbaking for a fudgy texture.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 19.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
