Mocha Chocolate Chip Cookies

Chocolate + Coffee = Mocha, its very own flavor combo.
Chocolate Chip Cookies + Coffee = Pure deliciousness, a chocolate chip cookie for grown-ups, spiked with java, crisp and perfect for dunking.
But that's a little long, right? So let's just call them Mocha Chocolate Chip Cookies.

Mocha Chocolate Chip Cookies ♥, a coffee fix and a chocolate fix both at once.

Homemade Chocolate Chip Cookies, Fresh from the Oven & Comforting. Crisp & Sweet, Perfect for a Coffee Break. Weeknight Easy, Weekend Special. Potluck & Party Friendly. Easy DIY.

  • "I love these cookies!" ~ Julie

Forget Cookbooks. Forget Cooking Magazines. Forget Food Blogs.

You never know where you’ll discover a great recipe.

My sister once mailed a magazine article she’d clipped. I don’t remember the article’s topic but often make the Cheese Gnocchi Pie, a cheesy side dish, printed on the other side. In fact, it was Kitchen Parade's very first published recipe!

Mocha Chocolate Chip Cookies ♥, a coffee fix and a chocolate fix both at once.

Today's recipe was published in a food magazine, no surprise there, but in an ad for a food processor. Mix up a batch of cookies in a food processor?! Whatever! (And my recipe below uses a regular mixer, not a food processor.)

While I can’t imagine cooking without a Cuisinart, the hand mixer I bought for ten bucks many years ago serves well. The Maytag man should be so lonely.

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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe mocha cookie hits the mark, go ahead, save and share! I'd be honored ...
Mocha Chocolate Chip Cookies ♥, a coffee fix and a chocolate fix both at once.

Mocha Chocolate Chip Cookies

(formerly called Mocha Morsels)
Mixing time: 10 minutes
Baking time: 30 – 40 minutes
Makes 5 dozen medium cookies
  • 1 cup (100g) chopped pecans

  • 1-1/2 tablespoons instant espresso powder or instant coffee granules
  • 1 tablespoon hot water

  • 1 cup (8oz/225g) butter, room temperature
  • 2/3 cup (132g) brown sugar
  • 2/3 cup (132g) white sugar
  • 1 large egg
  • 1 tablespoon (yes, tablespoon) vanilla
  • 2 cups all-purpose flour, fluffed to aerate before measuring or 250g
  • 1-1/4 teaspoons baking soda
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 cup (175g) mini chocolate chips

Heat the oven to 350F/180C with a rack in the center position.

TOAST THE PECANS Spread the pecans in single layer on a baking sheet and toast in the oven (while still heating up) until the nuts are aromatic, about 10 minutes.

MIX THE COFFEE FLAVORING Stir together espresso powder / instant coffee and water in small dish, stirring until the coffee granules dissolve.

MIX THE DOUGH With an electric mixer, cream the butter and sugars in a large bowl until they're light and fluffy. Add the egg, vanilla and espresso/water mixture; combine well. Measure the flour, baking soda and salt into batter. Use a spoon to stir these together lightly, then mix in well with the mixer.

ADD CHOCOLATE & PECANS Stir in the chocolate chips and pecans by hand.

BAKE Cover baking sheet with parchment. Using two spoons, one to scoop and one to scrape, form cookies on baking sheet, leaving space between for spreading. Bake 10 – 12 minutes or until golden brown, skewing for less time for chewy cookies and more time for crispy cookies.

FREEZE FOR LATER After baking, these cookies freeze well. But my favorite way to freeze cookie dough is to freeze the dough itself. Form into scoops and freeze on a plate (without touching) on a plate or something that'll fit the freezer. Transfer to a freezer container, separating the frozen scoops with wax paper. Freeze for up to a couple of months. When ready to bake, just heat the oven and arrange the frozen scoops on a baking sheet, no need to thaw first. The baking time may be a minute or two longer.

ALANNA's TIPS Toasting nuts in a pre-heating oven is a simple trick. The hot nuts will cause the chocolate chips to melt, slightly, an effect I like. If you don’t, let the nuts cool before adding. Except for exacting pastries, home cooks rarely need to separately sift or stir together dry ingredients. To counteract settling, do always stir flour before measuring, however. Then pour the flour and the other measured dry ingredients into the mixing bow and stir together lightly with a spoon but without incorporating into the creamed mixture. Look for mini chips from Nestle branded "Special Dark". They're extra good! To save time and conserve energy, buy extra sets of inexpensive measuring cups and spoons to store inside ingredient containers. My flour bin holds a half-cup measure and a tablespoon (and a butter knife for stirring and leveling), the baking powder box a half-teaspoon. If like me, you can’t keep your fingers out of the cookie jar, make a half batch (still using one egg) or deliver a plateful to thin neighbors.
NUTRITION INFORMATION Per Cookie: 82 Calories; 5 Tot Fat; 2g Sat Fat; 11mg Cholesterol; 47mg Sodium; 9g Carb; 0g Fiber; 6g Sugar; 1g Protein. WEIGHT WATCHERS Old Points 2 & PointsPlus 2 & SmartPoints 4 & Freestyle 4 & myWW green 4 & blue 4 & purple 4 This recipe has been "Alanna-sized" with reductions in sugars and portion size and increases in low- or no-calorie flavorings. To return to the original amounts, use an additional 1/4 cup brown sugar, an additional 1/4 cup white sugar and an additional 1/2 cup mini chocolate chips.

Who Needs a Chocolate Cookie Fix?
(Who Doesn't?)

~ chocolate recipes ~
Old-Fashioned Chocolate Chip Cookies ♥, tall and tender, crispy on the outside, chewy on the inside.

Gourmet Chocolate Mocha Cookies ♥, decadently chocolate-y, laced with espresso, almost like a brownie cookie or a fudge cookie. Wonderful with a glass of cold milk.

Chocolate-Almond Shortbread Cookies ♥, crisp little chocolate shortbreads, easy to ship. Made with almond meal. Gluten Free, Low Sugar and Low Carb.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade
2005 (print), 2007 (online) & 2021

Alanna Kellogg
Alanna Kellogg

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


  1. Anonymous7/22/2007

    Those sound delicious. Thanks for sharing the recipe. And thanks again for offering your words of wisdom to me and ma blog via foodscool :)


  2. And here I've been trying to resist the urge for chocolate chip cookies. This isn't helping Alanna!

  3. Anonymous10/19/2007

    These sound wonderful. I've made a similar recipe before, but I'm always amazed at how even the tiniest change in a chocolate chip cookie recipe can alter the finished product so much. Case in point--the use of mini chocolate chips instead of regular sized. I keep forgetting to do this, though I've found that you end up with a totally different--and totally wonderful--cookie when you do. Thanks for the recipe--and the reminder!

  4. Tanna ~ So sorry! (But you won't be!)

    Susan ~ Isn't it something, yes. But I love how mini chocolate chips distribute so beautifully throughout the cookies. It's all I ever use.

  5. Anonymous10/21/2007

    Hm, these look deliciosus :] I'm so glad i found this blog, always happy to discover a new place full of great receipes.

  6. Mmm, I love chocolate and coffee together, especially in cookies! Thanks for the recipe!

  7. is right up my alley! These do sound delicious! On my list of things to do soon! Cheers

  8. I love these cookies!!! I used French Vanilla Instant Coffee!
    But, I have a question! My recipe made 30 cookies (I used a medium cookie scoop) and I used brown sugar Splenda. I know that this changes the points value...but I just cannot figure it out! Can you help?


Post a Comment

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