Mocha Cookies that Kill
Let me tell you a dark, caffeinated tale of woe and redemption. The first time I made these mocha cookies, I didn’t let the dough chill. I was impatient and the result was less cookie and more tragedy—flat, lifeless disks that spread like misery on a Monday morning in January.
But from the ashes of my failure, these perfect mocha cookies rose. They’re soft, chewy, and so rich with coffee flavor they could replace your morning joe. And trust me, that one-hour dough nap in the fridge? Non-negotiable. Skip it, and you’ll find yourself with cookies that look like they’ve given up on life.
There’ll be a TikTok in the next few days where I bake these beauties and talk about a true crime story—or whatever random chaos I feel like unpacking. Until then, channel your inner broody baker, my ghoulies, and get started:
Mocha Cookie Recipe
What fun would it be if I told you how many this makes or how long it takes?
1 cup unsalted butter, softened
1 ½ cups packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup cocoa powder
2 tablespoons instant coffee (or 1 tbsp espresso powder)
½ teaspoon baking soda
¼ teaspoon salt
Butter and Sugar Bonding Session: Toss that softened butter and brown sugar into a mixing bowl and let them mingle. Beat them together until they’re so fluffy they’d make a cloud jealous. I usually let them co-mingle for at least 10 minutes on high in my stand mixer. Maybe that’s overkill, but I’m dramatic.
Egg and Vanilla Make Their Grand Entrance: Add the egg and vanilla extract to your buttery, sugary perfection. Whip it up until it’s smooth and creamy, whip it good.
Dry Team Huddle: In a separate bowl, combine the flour, cocoa powder, instant coffee (or espresso powder for maximum drama), baking soda, and salt. Whisk together your dark magic.
Merge the Darkness: Slowly introduce the dry ingredients to the wet ones. Mix until just combined—no need to overdo it. You’re making cookies, not cement.
The Sacred Chill: Shape the dough into balls, wrap it up like a secret, and shove it in the fridge for at least an hour, or even overnight. Chill or be chilled.
Ready, Set, Bake: Preheat your oven to 350°F (175°C). Space your balls on a parchment-lined sheet, and send them to their fiery fate for 10-12 minutes. Slightly underbaked centers are your reward for patience. After removing from the oven, let them set on the baking sheet for at least 10 minutes before moving to a cooling rack. Or just eat off the tray. It’s your life.
Pictures coming soon.