Mocha Chocolate Chunk Cookies

Mocha nods to coffee’s historic roots, and these cookies celebrate that cocoa-and-espresso pairing. Instant espresso powder deepens the chocolate while dark chunks melt through every soft, American-style bite.

Serves 6 · 15 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 42g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tbsp instant espresso powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/2 cups dark chocolate chunks

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. 2In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking soda, and salt until evenly combined and free of lumps.
3. 3In a large bowl cream the softened butter with both sugars using a hand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4. 4Beat in the egg and vanilla extract until fully incorporated and the mixture looks smooth.
5. 5Add the dry ingredients to the butter mixture in two additions, mixing on low just until a soft dough forms; do not overmix.
6. 6Fold in the dark chocolate chunks with a spatula so they are evenly distributed throughout the dough.
7. 7Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart, and gently flatten each mound slightly with your palm.
8. 8Bake one sheet at a time for 10 to 12 minutes until the edges are set and the centers still look slightly soft and puffy.
9. 9Cool the cookies on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to finish cooling.
10. 10Serve warm or at room temperature so the melty chocolate chunks and mocha aroma shine.