Best Chewy Chocolate Mocha Coffee Cookies Recipe

This coffee cookies recipe is one of my favorites. Easy to make, these cookies pair better with coffee, better than anything I know. These rich cookies are unlike any you have had.

this …

This coffee cookie recipe is made for coffee lovers. 

This truly is one of the best cookies I’ve ever made, and one of the simplest.

Somehow cookie lovers always think of chocolate chip cookies, but never these delicious mocha cookies studded with bittersweet chocolate. 

Yes, it is the combo of coffee and chocolate that somehow becomes mocha!

Dark chocolate chips and espresso instant coffee granules make these cookies the best coffee cookies ever. I am not saying this lightly.

These simple drop cookies are from Paul Prudhomme and have a rich coffee flavor that gets stronger as the cookies”age”.

Their interiors are soft because of the cake flour, but also are a bit chewy because of the brown sugar.

I have to admit that it is hard to stop at just one cookie, but this cookie studded with chocolate chunks or chips, is so rich that this is actually achievable.

It really does hit the spot.

Is this coffee cookie recipe the perfect cookie?

I suppose it is all in the eye of the beholder.

These cookies may not be the prettiest cookie I’ve ever made, but just one bite and I think you will realize that beauty is in the eye of the beholder!

These chewy chocolate espresso cookies are a breeze to whip up, so if you love coffee, I suggest you tune in!

Coffee Cookie Recipe Ingredients:

• Room Temperature Unsalted Butter
• Dark Brown Sugar
• White Sugar
• Room Temperature Egg Yolks
• Vanilla Extract
• Instant Coffee Powder
• Cake Flour (Not All Purpose Flour)

Directions for Chocolate Coffee Cookies:
1. Prep:

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. or grease the cookie sheet.

2. Creaming:

• Using a stand mixer, electric mixer or a hand mixer, cream the butter on high speed until smooth, about 1 minute.
• Add the sugars and beat on high speed until well mixed, about 1 minute.

3. Coffee Mixture:

• In a small bowl or mixing cup, mix the coffee granules or instant espresso powder, vanilla extract and egg yolks until the coffee has dissolved.
• Add the coffee mixture to the butter mixture and beat on high speed until well blended, about 1-2 minutes.

4. Add Flour:

• Cover the mixing bowl with a clean towel so your flour doesn’t go flying. Add the flour and mix 1 minute or until blended.

5. Stir in Chocolate:

• Add bittersweet chocolate chunks, a cut up chocolate coffee bar or semi-sweet chocolate chunks to the cookie dough.

6. Chocolate Additions:

• Gently fold in chocolate chips or chunks.

7. Scoop and Bake:

• Use a cookie scoop to drop level tablespoons of cookie dough balls onto prepared cookie sheet. Bake in preheated oven for 16 minutes or until edges are lightly brown.

8. Cool:

• Let cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack.

9. Store Cookies:

• Homemade cookies may be stored in any airtight container or a ziplock bag. Baked cookies can also be frozen for up to 3 months.

Easy Coffee Cookies Recipe Tips:

1. Coffee Granules:
   • I used this instant espresso but any should work.
2. Chocolate:
   • A few suggestions: I love Ghirardelli bittersweet chocolate chips. This coffee chocolate bar would also be good and semi-sweet chocolate chips are awesome!
3. Flour:
   • Cake flour is preferred and I use Swan’s. Cake flour makes the cookies softer and fluffier.
4. Decorate:
   • As you can see, I didn’t decorate. Well, I did sprinkle with powdered sugar. However, a little white chocolate drizzled over the top would have looked nice. And perhaps I could have added a few chopped coffee beans on top!

I love these chewy coffee cookies with a cup of coffee.

Loaded with espresso flavors and more than a hint of coffee flavor-trust me on this-these coffee cookies are way more than a mocha latte!

Back to the original post in 2014-when this coffee cookies recipe was a gift to my son!

The evening began with the pass off of fudge brownies filled with cookie dough and a bunch of coffee mocha cookies.

(I keep my cookies in a giant zip lock bag so they stay moist. I can assure you that when the bag is opened it smells like a just brewed cup of coffee.)

A Paul Prudhomme recipe produced these cookies and I have no idea what took me so long to bake them.

This is an adult cookie, rich, with a dense, chewy texture, not too sweet, and with the addition of chocolate, makes me almost want to call these Frappucino cookies, but I won’t.

Alex Odie San ( a term of respect in Japanese) Odenator is currently working in  Matushisa in Vail.

It is a vast, modern restaurant but the sushi bar is quite small and therefore quite quaint, to sit in.

Not quaint because of the decor, but because of the close, warm feeling you get from sitting there.

The three of us were seated and then the show began. It was a show that deserved about ten standing ovations and I hope to give them at least two every time I go back.

Matsuhisa is a well known Japanese restaurant that combines Peruvian and Argentinian elements into its truly unique cuisine.

It also adds a bit of kokoro or heart that can be felt in every dish. 

Nobu is a classically trained sushi chef who has had enormous influence around the world. Trust me, this man does food like no other. 

Nobu Matsuhisa has many restaurants around the world that bear the name of either Nobu or Matsuhisa and for the first time, I was able to try fresh wasabi and fresh hearts of palm.

I was able to watch the sushi chefs prepare sushi “new style” which is when they sear the sushi with a torch for a brief few seconds before serving. The results are outstanding.

My mother is a big fan of Nobu. She has enjoyed his food in New York and Las Vegas and on a ship cruising around South America.

After reading this I know she will wish that she was with us at the sushi bar.

The funny thing is that when I was 14 or so I remember my younger brother choosing for his birthday to eat at a Japanese restaurant in Chicago.

(This was when there weren’t Tokyo Joe’s on every corner, no one had even heard of sushi and probably not tempura or teriyaki either!

I’m not sure why he chose Japanese other than maybe he was enamored with the Japanese exchange student that stayed with us one summer.

One night the students had a get together and put on their kimonos and we were all awed with the gorgeous sight.)

In any case, we were seated behind rice paper doors in our own private room.

Truth be told I remember walking out of there after what I’m sure was an expensive meal and the first words, as I recall, out of my father’s mouth were something like,”I’m still hungry. Who wants ice cream?”

It took a long time for me to want Japanese food again.

Many years later a girlfriend dragged me to lunch and proceeded to teach me the art of eating sushi. From then on I was hooked.

And luckily in Denver we have a few really good Japanese places.

But not like Matsuhisa; Matsuhisa with a touch of Peruvian spices thrown here and there.

I finally was able to taste Nobu’s signature broiled black cod with miso, but in my humble opinion, it is the sea bass with black bean sauce that I fell in love with.

But then I also fell in love with the scallops with jalapeno relish served over Brussels sprouts. I mean look at these. Love at first sight, right?

There were so many dishes dished out that it is hard to remember them individually.

The sake was breathtakingly served in a bamboo pitcher that held the chill.

We drank cold sake and ate warm shishito peppers sprinkled with Maldon salt flakes that were a perfect way to begin the evening. And what an evening it was.

Later I moved from sake to the gardeners cocktail which combines chili and ginger and lime and cilantro with Hendrick’s gin which I will recreate.

The quartet of sashimi plates placed before us were not only gorgeous, but enlightening  to all of my senses.

In fact, those were bites I will not soon forget. The sable, the salmon, the mackerel, OMG, the fresh shrimp, were incredible.

Yes, the lobster tacos

and the tuna miso chips were delectable, but Nobu’s cuisine shines in his ability to combine ingredients in a creative way.

The hearts of palm salad was fresh and vibrant and addicting.

The baby spinach salad with grilled shrimp, dry miso and parmesan was something I could eat every day. Probably something I should eat every day!

The only thing I didn’t partake of, but the boys did, was the oyster shooters with quail eggs.

They must have had ten different ingredients in them but I wanted to be sure my appetite held!

We were served rock shrimp tempura and King crab tempura and each bite was luscious and savory and sweet and well, there is a reason these dishes are popular.

We loved the live octopus and the maguro and the way our sushi san took care of us.

He would have kept preparing for us all night but we just couldn’t take it anymore.

At least until dessert was put in front of us. Dessert? You didn’t think they’d let us go without dessert, did you?

Yogurt hibiscus flavored panna cotta with tiny lemon macarons, oh man, partnered with adzuki bean cakes topped with pineapple salsa, bordeaux cherries and whiskey sauce sent us out into the chill of the evening with the need to walk around Vail at least ten times, to work it all off. 

We were champs, we did it in. And then we were done in, but in a good way.

One thing I enjoyed most about the menu was that it gave a simplistic description of each menu item.

In other words, surprises await, when you are served. And I love surprises!

Be assured though that nothing about this menu is simple.

Being able to watch the dedication and perfection of the sushi chefs made it quite clear that nothing was simple, though it was made to appear that way.

Walking through the kitchen after dinner was another fun experience. However the walk didn’t take long.

This was a tiny kitchen that amazingly has turned out up to 550 dinners during high season when the restaurant holds about 150!

We easily lost track of all the delicacies placed before us. What we didn’t lose track of was the ease with which we were served.

I would have happily given each server a hug and more cookies and sent their mothers a note telling them how great they are.

Just like they kept telling me how great Alex Odie San Odenator was.

And the sous chef-the incredibly young sous chef who graduated from the CIA-yes he was remarkable.

And sweet and sooo unassuming. I’m sure he was in charge of the kokoro that was served with each dish. The loving attention sent our way.

The reason the evening will stay in my heart.

And then we walked back in the chill of the night to you guessed it-coffee and this this coffee cookies recipe!

Still Hungry?

Coffee Mocha Bark

Mocha Nut Cake

Paul Prudhomme’s Loaded Chocolate Chip Cookies

This post contains affiliate links from which I may or my not earn a small commission at no cost to you.

Print

Coffee Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Abbe Odenwalder
• Prep Time: 15 Minutes
• Cook Time: 16 Minutes
• Total Time: 31 minutes
• Yield: 36 Cookies 1x
• Category: Cookies/Bars
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Better than a cup of coffee this coffee cookies recipe contains 1/2 c of espresso coffee granules. Loaded to the max with coffee and chocolate, these mocha coffee cookies are made for adulting!

---

Ingredients

Units USM Scale 1x2x3x

2 sticks unsalted butter at room temperature

3/4 c brown sugar

1/2 c sugar

1/2 c instant coffee powder-I used espresso

2 T plus 1 1/2 t vanilla extract

3 egg yolks

2 1/2 c plus 3 T cake flour

1 c bittersweet chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat oven to 350.

Cream butter in an electric mixer on high speed. Add sugar and beat on high speed until thoroughly blended, about 1 minute. Set aside.

In a large mixing cup, mix the coffee granules, vanilla extract and egg yolks until coffee has dissolved.

Add to butter mixture and beat on high speed until well blended and the mixture is colored evenly. Add flour and mix until well blended and then add chocolate chips on low speed.

Drop batter by level tablespoons onto a greased or parchment lined cookie sheet. Bake at 350 until cookies are slightly browned on the edges. (It is hard to tell.) Bake for 16 minutes. Cool about 3-5 minutes, then remove cookies to wire rack. Store in an airtight container.

---

Notes

From Paul Prudhomme’s Louisiana Kitchen

Cookies may be frozen for up to 3 months. They keep on the counter for about 1 week in an airtight container.