Dark Chococolate Mocha Cookies

Dark Chocolate Mocha Cookies

These cookies are based on the Marta Stewart recipe for Dark-Chocolate Espresso Cookies. They are crunchy on top and soft on the bottom and middle.  The salt along with the espresso powder adds a bit of complexity to the recipe.

Cooking tips:

  1. I used a #24 disher but if you measure the cookies out at 2 tablespoons per cookie you should be fine.
  2. If you do a lot of baking, reusable silicone mats can be used instead of parchment paper.
  3. Dutch-process cocoa has alkali added to it. This affects the acid /base balance used as leavening (in a good way). Even if unsweetened cocoa isn’t marked as Dutch-process, if the ingredient list has alkali, it is Dutch-process and you can use it in this recipe.
  4. Take the stick of butter out of the refrigerator and cut into pieces. After about 30 minutes it will be room temperature.

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate chips, divided
1 tablespoon instant espresso powder
4 ounces unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract


  1. Preheat oven to 350°F (325°F for convection).
  2. Whisk together flour, cocoa, baking powder and salt.
  3. Melt 4 ounces of chocolate chips in a metal bowl over barely simmering water. Add espresso powder.
  4. In an electric mixer on speed 6 (for a Kitchen Aid) cream butter and sugar using the beater until light and fluffy. Add eggs one at a time beating between each addition until completely combined. Beat in vanilla and chocolate mixture. Set mixer speed to speed 4 and beat in flour mixture 1/4 cup at at a time ensuring each addition is fully combined before adding the next. Fold in remaining 4 ounces of chocolate chips.
  5. Using a #24 disher drop up to six cookies per parchment lined baking sheet. Bake for 14 minutes until top looks dry and cracked. Cool for 5 minutes on cookie sheet then transfer to wire rack to complete cooling.

Makes 20 cookies.


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