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Double Chocolate Chunk Mocha Cookies

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Little bites of bliss to soothe an afternoon sweet tooth or gift to your mocha loving friend, Double Chocolate Chunk Mocha Cookies have a caffeine kick – to keep you going through the holidays! vegetarian friendly | Disclosure: This post is sponsored by Rodelle Kitchen. All opinions are my own. 

#ad Little bites of bliss to soothe an afternoon sweet tooth or gift to your mocha loving friend, Double Chocolate Chunk Mocha Cookies have a caffeine kick - to keep you going through the holidays! vegetarian friendly #Cookie #Holiday #Espresso #Mocha

With so many sweets around here lately you’d think I’d grown tired of baking. But I feel as though I’m just getting started! Are you with me? From sourdough bread to apple dumplings and now cookies, you can imagine how much I’ve shared with neighbors and friends! 

And this is how I like it.

It’s cookie season anyway, so why not bake up your favorite and share homemade treasures with friends, family and those in the community that go the extra mile. After all, they give us reason to bake… 

From the fussy to easiest to pull together, these little bite size pastries are what pastry dreams are made of. We each can have our own. And another, if we want.

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Double Chocolate Chunk Mocha Cookies are super tender and moist on the inside, with a slight crunch on the outside. They’re over the top rich. Since cocoa beans contain caffeine and the darker the chocolate, the higher the caffeine content,

these cookies should come with their own caffeine warning label. 

Just sayin’. 

If attempting to cut back on caffeine but still crave dark chocolate, instead of using regular espresso, try decaffeinated. Just make sure it’s the strongest you can get your hands on so the mocha flavor comes through. 

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A Few Recipe Notes: 

  • I recommend a #50 cookie scoop to scoop small cookies. It’s effecient and keeps your hands clean, especially with this sticky dough. If scooping without a cookie scoop, scoop to just over 1 Tbs, toss the rough round shape in sugar before trying to roll a ball, otherwise the dough will stick to your hands. The sugar will help keep a barrier between you and the cookie dough. 
  • Opt for high quality dark unsweetened cocoa, I use Rodelle, for its rich flavor and it’s organic!
  • After chopping the dark bittersweet chocolate, run the chocolate chunks through a sifter to sift out the smaller pieces (flakes) of chocolate, leaving the larger pieces for the cookies. Use the smaller pieces for hot cocoa.  
  • I’ve only made this recipe with fresh brewed espresso, not espresso powder. Strong coffee may be used in place of espresso but the mocha flavor will be muted. 
  • Be sure to refrigerate the dough for at least one hour prior to scooping. This will help marry flavors, stiffen the dough to make it easier to scoop and allow the flour to fully hydrate. Resting in the fridge makes a difference, don’t skip it. 
  • These cookies are soft and tender on the inside with a bit of crunch on the outside. They will look slightly underdone in the center when fully baked. 

#ad Little bites of bliss to soothe an afternoon sweet tooth or gift to your mocha loving friend, Double Chocolate Chunk Mocha Cookies have a caffeine kick - to keep you going through the holidays! vegetarian friendly #Cookie #Holiday #Espresso #Mocha

To help kick off cookie season I’ve partnered with Rodelle Kitchen to share their month long holiday cookie celebration By the Dozens where new recipes from Rodelle ambassadors will be added through the month of December – be sure to check back often for regular updates!

And (!!), I’m so excited to partner with Rodelle to offer a fabulous giveaway! Rodelle Kitchen, makers and procures of fine baking ingredients, is offering to send one lucky entrant a fabulous assortment of their gourmet baking ingredients! (open to US residents only – see fine print below)

      *   *   *   *   *       G  I  V  E  A  W  A  Y        *   *   *   *   *

  THIS GIVEAWAY HAS ENDED  – Congratulations to Amanda for winning:

Rodelle Organic Baking Cocoa, Organic Vanilla Extract,

Gourmet Vanilla Bean Paste, and Gourmet Vanilla Beans 

*   *   *   *   *     *   *   *   *   *     *   *   *   *   *     *   *   *   *   *     *   *   *   *   *   

Happy Holidays Y’all! 

Little bites of bliss to soothe an afternoon sweet tooth or gift to your mocha loving friend, Double Chocolate Chunk Mocha Cookies have a caffeine kick - to keep you going through the holidays! vegetarian friendly #Cookie #Holiday #Espresso #Mocha
Print Recipe
5 from 1 vote

Double Chocolate Chunk Mocha Cookies

Little bites of bliss to soothe an afternoon sweet tooth or gift to your mocha loving friend, Double Chocolate Chunk Mocha Cookies have a caffeine kick - to keep you going through the holidays! They're super moist, tender and over the top rich. vegetarian friendly *Time below does not include time to chill dough (1 hour).
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Keyword: Chocolate, cookie, Dessert, mocha
Servings: 31 Cookies
Author: Traci York | Vanilla And Bean

Ingredients

Instructions

  • Into a medium bowl, sift in the flour, cocoa powder, cornstarch, baking soda and salt. Whisk together. Set aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar and brown sugar. Mix on medium speed for about 4 minutes or until throughly mixed but not light and fluffy. Scrape down bowl. 
  • Add egg and egg yolk, coffee and vanilla. Mix on medium speed for about 20 seconds, or until the yolks are incorporated and ingredients are distributed. The mixture will look broken (don't worry). Scrape bowl down.
  • To the bowl, add the dry ingredients, all at once. Pulse in until there are no dry ingredients visible.  About 20 seconds. Scrape bowl down. Pulse in the chocolate chunks, about 10 seconds or until even distributed. The dough will be very sticky. Place bowl in refrigerator and refrigerate for at least one hour. This allows time for the flavors to meld and the dough to hydrate. 
  • Line sheet pan(s) with silpat or parchment paper. Preheat the oven to 350F (180C) and place oven baking rack in the center of the oven. In a small bowl, add enough cane sugar to fill the bottom to about 1" (2.5cm) - this will be used to roll individual cookie balls in. 
  • Use a #50 cookie scoop (or 1.25 Tbs ea) to scoop the cookies. Press the scoop hard against the bowl to pack in the dough. Drop the dough ball into the cane sugar, gently roll it around, to cover it completely in sugar, and place it on the prepared sheet pan spacing the cookies about 2" (5cm) apart. (If not using a cookie scoop, and because the dough is so sticky, scoop out about 1.25 Tbs in a rough ball. Toss it in the cane sugar and gently roll to round.) Bake for 9-10 minutes at 350F. They will be soft, but set and will look slightly underdone in the center when fully baked. Cool on the sheet pan for at least 5 minutes before carefully transferring the cookies to a cooling rack. Cool completely before storing in a lidded container at room temperature (see notes below for storage tip)***. Be sure the sheet pan is cool to the touch before adding a freshly scooped batch of cookies to bake.  Repeat as needed to finish baking the cookies. 

Notes

An oven thermometer helps insure anything you're baking is baked at the proper temperature. Especially in baking, with most recipes, this is important for optimal results.
A small (#50) cookie scoop makes it SO much easier to shape cookie dough. Because these cookies are so rich, I kept them small. If scooping without a cookie scoop, scoop to just over 1 Tbs, toss the rough round shape in sugar before trying to roll a ball, otherwise the dough will stick to your hands. The sugar will help keep a barrier between you and the cookie dough. 
Start with room temperature ingredients. 
*To bring eggs to room temperature, place them in warm to the touch water for about 15 minutes or simply leave them on the kitchen counter for several hours. 
**I buy dark, bittersweet, chocolate chunks (not chips) in bulk. I like Guittard. If purchasing bar chocolate, look for dark, at least 70%. You need at least a 5oz bar. After chopping the dark bittersweet chocolate chunks, run them through a sifter to sift out the smaller pieces of chocolate, leaving the larger pieces for the cookies. Use the smaller pieces for hot cocoa.  
***To keep these cookies at their freshest, store the cookies with a 1/2 slice of bread. This will keep them moist and tender for up to four days. 
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!

FINE PRINT for the Giveaway: The giveaway runs through 12 am Friday December 1 through Tuesday, December 5. One winner will be randomly selected and contacted using the email address given upon entering the giveaway. Winner has 24 hours to respond with his/her mailing address to claim his/her prize. If no claim is made, the first winner will be disqualified and a second winner will be randomly selected. Must be 18 years old or older to enter. Open to US residents only (I’m sorry, my lovely readers outside of the US).

Comments

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  3. Jeffrey says

    December 5, 2017 at 2:07 am

    Rodelle does make some great products. I love the flavor combination of chocolate and coffee, they compliment each other so well. Chocolate milk is a regular staple at just about every meal and I always add a splash of cold brew coffee to my glass for an added punch of flavor!

    Reply

    • Traci says

      December 5, 2017 at 8:11 am

      I couldn’t agree more Jeffrey! What a delicious way to have a bit of chocolate and cold brew! Sounds SO good! Thank you for your suggestion!

      Reply

  11. Bridget says

    December 4, 2017 at 5:11 am

    Oh my, cookies are my weakness! I make a peanut butter chocolate fudge espresso brownie that my husband loves. I am going to have to try this cookie and maybe make another batch adding some peanut butter morsels.

    Thank you for sharing!

    Reply

  15. Asha Shivakumar says

    December 3, 2017 at 2:29 pm

    That is one good looking cookie right there my dear. Love the double chocolate and coffee. Perfect combo. Love this season so so much, so much of yummy smells and the festive mood.
    Happy baking my friend!!!
    xo

    Reply

  16. Marijke Gosselin says

    December 3, 2017 at 4:06 am

    delicious cookies! love the combination of coffee and chocolate! Always look forward to receiving your mails with new exciting recipes to try :D Marijke

    Reply

  20. kelli winter says

    December 2, 2017 at 4:04 am

    cookie season is the greatest season of them all. The thing I really love about baking cookies is that you make one dough, it is usually really easy, and then you make a lot of cookies! Unlike hand pies where you have to make all the components and put each one together one at a time. Cookies are so unfussy, friendly and fun!
    This recipe looks wonderful.
    Thanks Traci!

    Reply

  24. Daela says

    December 1, 2017 at 5:30 pm

    YUM I wish these were vegan haha but I will show this to my mom because she might want to make them for a cookie exchange. She also loves your blog and would probably be willing to try!

    Reply

    • Traci says

      December 2, 2017 at 3:17 pm

      Awhhh… thank you for your note, Daela and for sharing with you Mom. I am working on a vegan version too… but it may not make a showing for a while… testing can be slow. I’ve not forgotten about my vegan friends!

      Reply

  29. Colleen Coffman says

    December 1, 2017 at 2:44 pm

    These look yummy! Would make a great gift for coffee loving DIL. I’ve not seen this brand of cocoa before. Where can I find it? Thanks for your great recipes!

    Reply

  30. Sabell says

    December 1, 2017 at 2:20 pm

    These look Amazing! I might just have to add some super super dark “spiced” chocolate to this for the unsweetened bit. I’m feeling like a chewy Aztec Mocha! Maybe just a dusting of chili powder and powdered sugar on top w/extra mocha powder? Ok, that might cause some sneeze-coughs if I’m not careful. Maybe I’ll just have a creamy Aztec Mocha with these instead, and leave them perfect as is!

    Reply

    • Traci says

      December 1, 2017 at 3:17 pm

      Hehe! Oh the possibilities, Sabell! I love the idea of powdered sugar on top with extra cocoa powder! And a sip of Aztec Mocha sounds divine – talk about caffeine overload! LOL

      Reply

  31. Victoria says

    December 1, 2017 at 12:23 pm

    I just got a new oven after weeks of having to go without home baked goods. Would love some delicious ingredients to help break it in!

    Reply

  32. Lisa says

    December 1, 2017 at 11:53 am

    Yummy! Contains all of my favorites. No idea how making them gluten free will affect them, but I have high hopes. I mean even if not exactly like the gluten version I’m betting still pretty good given the magic pairing of two types of chocolate and espresso. I’m not familiar with this company, but will check them out given your recommendation and the comments of others. Thanks!

    Reply

    • Traci says

      December 1, 2017 at 12:22 pm

      Oh Lisa… I wish I could help here, but the only idea I have is to try a 1 to 1 all purpose alternative. These are super moist too and because the structure of the AP flour here differs in GF flour, I’m not sure how they’d hold up. If you give them a try, please let us know how you do!

      Reply

  33. Amisha says

    December 1, 2017 at 11:52 am

    These cookies sound absolutely decadent Traci! I love coffee and chocolate together, so this is my kinda cookie!
    I am so excited to get baking in the kitchen for all the cookie recipes I have in mind! I am stoked and excited :). I don’t know how I will find the time but I HAVE TO!

    I love a good giveaway! ESP if it contains baking products!! WOO HOO!!

    Reply

  34. Crystal says

    December 1, 2017 at 11:40 am

    With how expensive vanilla is lately, I’ve been experimenting with alternatives. I bet coffee liqueur would be nice in these.

    Reply

  36. Stephanie J. Schiltz says

    December 1, 2017 at 9:59 am

    This Double Chocolate Chunk Mocha Cookie is copied and on my Christmas Cookie list. I’ve never tried Rodelle but will look for it online. I’m doing at lot online this year. Not sure if that’s good or bad!!! Lol!

    Reply

  39. Abby @ Heart of a Baker says

    December 1, 2017 at 9:03 am

    I’m always excited for all the Christmas cookie baking! Really, I love pie and all, but I’m SO ready for cookies! I adore Rodelle this time of year, especially since they have those big bags of cocoa (I go through it so fast) and I always know their ingredients are going to be top notch. Happy baking friend! xo

    Reply

    • Traci says

      December 1, 2017 at 12:02 pm

      I’m with you, Abby! I’m feeling like I want to get fussy with some cookies this year… and do a bit of decorating, but simple cookies like these flip my switch too! :D No doubt the cocoa goes fast…. it’s SO good too in hot cocoa! :D Happy baking Abby! xo

      Reply

  42. Mary Ann Harville says

    December 1, 2017 at 7:44 am

    Hi Tracy, I am eager to try this recipe as I always have success with your recipes!

    Thanks for a great blog!

    Reply

  43. Eri says

    December 1, 2017 at 7:38 am

    Espresso and chocolate in a cookie – I’m in!

    Can’t wait to make these this weekend, thank you so much for the recipe.

    Reply

  45. Sandra says

    December 1, 2017 at 7:15 am

    My husband would love these cookies! I don’t bake very often, but I will be baking this weekend. We enjoy your recipes and your blog very much. Thank you so very much.

    Reply

  50. J. Matthews says

    December 1, 2017 at 6:11 am

    These look wonderful! I’m hoping that I will be able to substitute Splenda white and brown sugar without a loss of quality, as diabetics in the family can’t use real sugar.

    Reply

    • Traci says

      December 1, 2017 at 6:49 am

      Thank you for your note J. I wish I could tell you it would work. My concern is sugar plays multiple roles in baking and changing the type of sugar will change the outcome of the cookie. If you do give it a go, I’d love to hear how it works out.

      Reply

  51. Claudia says

    December 1, 2017 at 6:10 am

    These cookies look scrumptious! I’m not even going to expirament with them-gonna add directly to my Christmas cookie tray, unless I eat them all first!

    Reply

    • Traci says

      December 1, 2017 at 6:46 am

      Oh my goodness… I feel like I ate so many before handing most of these off to friends. You know, quality control! ; ) I hope you enjoy the recipe Claudia!

      Reply

  52. Mary Ann | The Beach House Kitchen says

    December 1, 2017 at 6:08 am

    Nothing better than a double chocolate cookie, and add mocha flavoring and I’m all in Traci! I can’t wait to bake a batch. I love Rodelle products too. Their cocoa is the best and I love their vanilla beans for my shortbread cookies! Thanks for sharing and hope you have an awesome weekend! Happy Baking!

    Reply

    • Traci says

      December 1, 2017 at 6:40 am

      Hi Leann! Thank you for your note! You could try a number of things if you’re not a coffee fan (please understand I’ve not tried these subs – but am simply offering suggestions)…You’ll need to replace the 3 Tbs with liquid. How about trying extra vanilla – a teaspoon + water. You could sub a liquor like Bailey’s. You could even play with the 3 Tablespoons of liquid and sub cinnamon water. I hope these ideas help, Leann.

      Reply

  59. Laura Miezejeski says

    December 1, 2017 at 4:00 am

    I have been searching for the perfect chocolate cookie. I will have to give these a try. I love your very detailed recipes.

    Reply

  60. Liz @ Floating Kitchen says

    December 1, 2017 at 3:04 am

    Bring on the cookies! I just love this time of year and all the cookie baking. Honestly, I’ve never been that into pie, so Thanksgiving desserts are someone lost on me. I get all excited for the Christmas cookies instead! I love Rodelle’s cocoa powder and they new zip-bag packaging. Makes things way less messy! Have a wonderful weekend, Traci!

    Reply

    • Traci says

      December 1, 2017 at 6:14 am

      I’m with you, Liz! Although I’m a big pie fan, I say, bring on the cookies! I’m ready to get fussy with some festive sandwich cookies while I snack on these cookies (they’ll keep me going!). I love Rodelle’s cocoa powder too… SO rich! Sending my best to the East Coast! xo

      Reply

  62. Anu says

    November 30, 2017 at 7:16 pm

    Looks delicious! I’m extra glad you added all the notes, I have been known to skip the refrigerating step and I might finally have to get that cookie scoop :)

    Reply

    • Traci says

      December 1, 2017 at 6:10 am

      Hello Anu! And thank you. A cookie scoop is so versatile too.. not just for cookies! I use it to core apples, pears and scoop batter for fritters, dumplings (for soup). It’s just handy to have on hand. Don’t skip the refrigerator rest Anu!

      Reply

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