Gourmet Mocha Cookies

One of my oldest cookie recipes, decadently chocolate and rich, almost like a brownie cookie or a fudge cookie. A 'must-make' for a Christmas cookie tray.

Gourmet Mocha Cookies

PROBLEM: How do you get two pounds of chocolate home without it melting? SOLUTION: Eat it in the car.

NUTRITION LOGIC: Chocolate comes from cocoa beans. Sugar comes from sugar cane and sugar beets. Beans, sugar cane and beets are vegetables. Therefore chocolate is a vegetable and a healthful diet should include 6 – 8 servings a day.

TWELVE STEPS: Why isn’t there a Chocoholics Anonymous organization? Because no one wants to quit.

Okay, okay, the jokes are pretty lame but if you’re a chocolate fiend, read on for you may have just discovered your favorite cookie. Gourmet Mocha Cookies are thick with chocolate, butter and eggs and have the consistency of mini flourless chocolate cakes. Coffee adds depth, vanilla adds sweetness. If you need a chocolate fix every day, you’ll make these year-round.

ALANNA's TIPS The mini chips melt a bit when folded into the warm batter, creating soft concentrations of chocolate throughout. This recipe calls for a total of 3 cups of chocolate chips, the equivalent of almost 17 ounces. Since bags of chocolate chips typically are a pound big (yes, kitchen mathematicians, that's 16 ounces), I just split the chocolate chips between the chocolate mixture and the last addition of chocolate chips. Make these “three bites big” to yield five dozen. With good-quality, non-stick baking sheets, I place the dough directly on an ungreased surface. But if your cookies occasionally stick to your cookie sheets, use parchment or silicone. Watch the timer on the first batch for baking time is critical: too little and the cookies will be soft and fall apart, too long and they dry out. Store in the freezer for the cookie version of a frozen Snickers bar (that is, addictively delicious but hidden from sight).


Mix: 15 minutes
Rest, shape and bake: 90 minutes
Makes 5 dozen
  • 4 ounces (113g) unsweetened chocolate
  • 1-1/2 cups (238g) semi-sweet chocolate chips (any size)
  • 1/2 cup (1 stick) butter
  • 4 large eggs
  • 1-1/2 cups (351g) sugar
  • 1-1/2 tablespoons instant expresso powder or instant coffee granules
  • 2 teaspoons vanilla
  • 1-1/2 cups (238g) semi-sweet chocolate chips, preferably mini chips

Preheat oven to 350F.

CHOCOLATE MIXTURE In a medium saucepan, slowly melt unsweetened chocolate, the first chocolate chips and butter over low heat, stirring occasionally, not allowing the mixture to bubble.

EGG MIXTURE In a large mixing bowl, beat eggs, sugar and coffee granules until eggs are pale and yellow. Add vanilla.

FLOUR MIXTURE Separately, stir together the dry ingredients.

COMBINE When the chocolate mixture is smooth and still hot, fold it into the egg mixture, then fold in the flour mixture. Add the mini chocolate chips and stir. Let batter stand for 15 minutes.

BAKE To form cookies, use one spoon to scoop out about half a spoon of dough, a second spoon to scrape the dough onto a baking sheet, about twelve cookies per sheet to allow for spreading. Bake 8 – 10 minutes until puffed and shiny on top. Do not overbake. Let cool 5 minutes, then transfer to a paper towel with a metal spatula.

NUTRITION ESTIMATE Per Cookie: 93 Calories; 1g Protein; 5g Tot Fat; 3g Sat Fat; 12g Carb; 1g Fiber; 30mg Sodium; 21mg Cholesterol; Weight Watchers 2 points

Aii, different cookie sheets perform so differently! Notes from a recent batch follow, see what I mean?
Non-stick cookie sheet, 12 cookies per sheet, 9 minutes. Airbake with silicone, 12 cookies per sheet, 14 minutes. Airbake with parchment, 16 cookies per sheet, 11 minutes.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. How do you feed a chocolate craving? Share a favorite chocolate recipe that other Kitchen Parade readers might like via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. "Like" Kitchen Parade on Facebook!

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© Copyright 2003 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous10/06/2008

    These cookies look like my favorites that I find at Whole Foods. Can't go there without getting two! Can't wait for my hubby to make them for me! He loves to cook and I love to find recipes for him.

  2. What a great system! I like it! I'll check Whole Foods on my next visit, maybe that way I can eat just one. Or is it two?!

  3. These did not work at all for me. I think they definitely need more flour. I ended up with a goopy mess, and used the batter to make brownies instead. Sounded good, but the results are iffy.

  4. Hi Mary, So sorry to hear you had trouble. Rest assured, the cookies "do" work, I've made them for many years, again and again. I'm wondering if you missed an ingredient, or got the quantity wrong? The batter is actually quite thick, you definitely have to 'scoop'. That said, recipes do turn out differently depending on different conditions, humidity, flours, etc. But again, I'm so sorry you didn't get what you were expecting, and hope that at least, the 'brownies' were good.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna