Spiced Mocha Chip Cookies
Indulge in the irresistible fusion of bold flavors and comforting sweetness with these Spiced Mocha Chip Cookies! With hints of cinnamon, nutmeg, and rich espresso powder, these cookies bring a warm, aromatic twist to the classic chocolate chip cookie. A touch of unsweetened cocoa further enhances the mocha undertones, while semi-sweet chocolate chips provide bursts of melty decadence in every bite. Perfectly soft and chewy, these cookies are quick to prepare and bake, making them an ideal treat for coffee lovers and dessert enthusiasts alike. Whether served warm or at room temperature, they’re a sophisticated dessert that pairs beautifully with a cup of coffee or tea. Make these spiced chocolate chip cookies your go-to recipe for holiday gatherings or everyday indulgence!
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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
- 1.5 teaspoons pure vanilla extract
- 2 teaspoons instant espresso powder
- 2.25 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and instant espresso powder until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
Fold in the chocolate chips using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 511.0 g | 186% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 432.8 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 303 mg | 23% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1354 mg | 29% | |
*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.
