Cocoa and coffee are mixed together in this mocha cookie recipe, ultimately creating a “crack” cookie and will leave you wanting more. It is such an easy recipe to whip up, with the scent lingering through your house for hours. I am convinced the smell of cookies will linger longer than the mocha crack cookies will!
My baking essentials
- This makes it so much easier to scoop the dough onto your baking stone
- The stone will help your cookies bake evenly through
- If using a baking sheet instead of a stone, place these pre-cut parchment paper sheets down. They are easy to place down without curling over.
- The rack will help your cookies cool without continuing to bake on the hot stone’s surface
Recipe notes for mocha crack cookies
- It is important to use finely ground coffee or espresso powder. This will give the mocha taste to your cookie. Refrain from using actual coffee, as it will make the dough too watery.
- You may substitute whatever chocolate chips you would like: dark, milk, semisweet, or white.
- You can use all white granulated sugar, or use half granulated sugar and half brown sugar as my recipe suggests.
- Refrigerate the dough for at least 30 minutes prior to baking it.
If the Cookie Monster in you is looking for another sweet treat, here are a few other recipes you might want to check out!
- Peanut Butter Chocolate Chip Cookies
- Oatmeal Whoopie Pies
Mocha Crack Cookies
These cookies are going to leave you addicted to this recipe! This is a delicious mix of cocoa, coffee, and chocolate chips baked into a crispy outside and gooey inside.
Ingredients
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 3/4 cup flour
- 1/4 cup cocoa powder
- 1 tbsp coffee grounds
- 1 tsp baking soda
- 2 tsp corn starch
- 1/2 tsp salt
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Add sugar and softened butter into a bowl. Using a mixer, beat until fluffy.
- Add in egg and vanilla. Mix.
- Combine the flour, cocoa, coffee grounds, corn starch, baking soda, and salt into a separate bowl. After it is mixed, add in the first bowl of wet ingredients.
- Mix in the chocolate chips until coated. Do not overmix.
- Place bowl into refrigerater for at least 30 minutes to chill.
- After 30 minutes, scoop dough onto baking stone or cookie sheet lined with parchment paper.
- Bake for 12 minutes.
- Let cool for 2 minutes before transferring them to a wire rack for cooling.