Glazed Mocha Chocolate Chip Cookies Recipe
Level: Easy | Yield: About 24 cookies | Total Time: 45 min (plus cooling) | Active Time: 30 min
Nutritional Information Per Serving
Serving Size: 1 of 24 servings
- Calories: 172
- Total Fat: 9 g
- Saturated Fat: 6 g
- Carbohydrates: 22 g
- Dietary Fiber: 1 g
- Sugar: 15 g
- Protein: 2 g
- Cholesterol: 23 mg
- Sodium: 94 mg
About This Recipe
These cookies are perfect for coffee lovers. The recipe features espresso powder and chopped chocolate-covered espresso beans mixed into a classic chocolate chip cookie base. To finish, each cookie is dipped in a rich chocolate glaze infused with espresso, creating a delightful mocha flavor in every bite.
Ingredients
For the Cookies:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1 tablespoon instant espresso powder
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1/3 cup chopped chocolate-covered espresso beans
For the Glaze:
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon instant espresso powder
Instructions
Step 1 - Prepare the Cookies: Set the oven to 375 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, use a mixer to beat the butter, brown sugar, and espresso powder on medium-high speed until light and fluffy, about 4 minutes. Add the egg and vanilla, mixing well. Lower the mixer speed and gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and espresso beans with a wooden spoon.
Step 2 - Shape and Bake: Shape the dough into 1 1/2-inch balls and place them 2 inches apart on the prepared baking sheets. Bake until the edges are set, 12 to 15 minutes. Allow the cookies to cool on the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 3 - Prepare the Glaze: Place the chocolate chips, heavy cream, and espresso powder in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the mixture is melted and smooth.
Step 4 - Finish: Dip each cookie halfway into the melted chocolate glaze, then set them on a rack placed over a baking sheet. Let the glaze harden before serving.
Photograph by Ryan Liebe
