Make 4 dozen Mocha Chocolate Chip Cookies in no time at all! These delicious treats are easy to make, chewy, and have a hint of coffee liqueur flavor!
Do you like cookies? I’m pretty sure just about everyone that breathes loves a good cookie! Recently I hauled out one of my old cookie cookbooks (published 22 years ago!), and made a “new to us” recipe for mocha chocolate chip cookies. Wow… are they ever GOOD!
Many years ago there were “Mrs. Field” Cookie stores in practically every large shopping mall. There was just something about grabbing a freshly baked cookie while out on a shopping run that was hard to resist! Well, thanks to my old Mrs. Fields Cookie cookbook, I can make these yummy mocha chocolate chip cookies conveniently AT MY HOME!
The “mocha” flavor is not a smack you in the face kinda flavor… it’s more subtle! The cookies get that little bit of mocha flavor from pairing a small amount of instant coffee with a little bit of coffee liqueur! When that is added to the chocolate cocoa powder in the cookie dough, you’ve got a winning combination!
The recipe doesn’t take too long to make, either! Prep time is about 15 minutes, and the cookies take about 20 minutes to bake. Before ya know it, you’ve made 4 dozen DELICIOUS mocha chocolate chip cookies!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Cookie Dough
Before starting the dough, remember to preheat your oven to 300°F. Measure the flour, cocoa powder, salt and baking soda into a medium sized bowl. Whisk to combine these dry ingredients, and then set the bowl aside.
In a SEPARATE small bowl, dissolve the instant coffee powder (or crystals) in the coffee liqueur (or STRONG coffee, if not using liqueur). Set the bowl aside.
Measure the granulated and dark brown sugars into a large mixing bowl. Blend these sugars together using an electric mixer on medium speed until combined.
Add the softened butter and beat until this mixture is thoroughly combined. It will be kind of grainy and paste-like, but just keep on beating this mixture until combined. Now add two eggs and the dissolved coffee mixture to the bowl, and continue to beat (still on medium speed) until all ingredients are combined.
Add The Reserved Dry Ingredients To The Cookie Dough
Slowly add the flour mix to the dough for the mocha chocolate chip cookies a little bit at a time, beating on LOW speed as you add it. Continue beating on low until all the flour has been added.
TIP: This cookie dough will be VERY thick. You may wish to switch to a large spoon (and STIR) when about half of the flour mix has been added, because this is a really thick batter! Once all the flour has been incorporated, stir in the chocolate chips until combined.
Time To Bake Some Mocha Chocolate Chip Cookies!
Now that the cookie dough is ready, it’s time to bake some cookies! Drop the cookie dough using rounded Tablespoons onto ungreased cookie sheets. You will want to leave a couple inches in between each ball of dough!
Bake the mocha chocolate chip cookies for 20-22 minutes at 300°F. Check them at 20 minutes (mine were done then!), and when done remove the baking sheets from the oven. Let the cookies rest for about a minute, then transfer them with a spatula to a wire rack to finish cooling.
YUM – Time To Enjoy a Cookie Or Two!
Now all that is left to do is pour yourself a small glass of cold milk, grab a cookie or two, and enjoy a delicious treat! Hey- why not go crazy, and put your feet up, too? You deserve a break! The cookies are chewy, and taste wonderful! I really do think you (and those you love) will enjoy these cookies, thanks to the recipe from good old Mrs. Fields!
Thanks for visiting! I hope you enjoy these yummy mocha chocolate chip cookies as much as we did! They really are good, and any leftovers freeze well! Have a wonderful day… I hope you come back soon!
Looking For More Cookie Recipes?
You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few favorites include:
- Peanut Butter Kiss Cookies
- Oatmeal Cranberry Pecan Cookies
- Giant Sugar Cookies
- White Chocolate Raspberry Cookies
Interested In More Recipes?
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Recipe adapted from the cookbook: “Mrs. Fields Best Ever Cookie Book!”, published by Mrs. Fields Development Corporation via Time-Life Custom Publishing, 1998, page 21.
Make 4 dozen Mocha Chocolate Chip Cookies in no time at all! These delicious treats are easy to make, chewy, and have a hint of coffee liqueur flavor!
- 2½ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons instant coffee crystals (powder)
- 1 Tablespoon coffee liqueur (I used Kahlua) (can substitute STRONG coffee)
- 1 cup granulated sugar
- ¾ cup (packed) dark brown sugar
- 1 cup salted butter, softened (2 sticks)
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Preheat oven to 300°F. Place flour, cocoa powder, salt and baking soda into a medium bowl. Whisk to combine; set bowl aside.
In separate small bowl, dissolve instant coffee crystals in coffee liqueur (or STRONG coffee, if not using liqueur). Set bowl aside.
Measure granulated and dark brown sugars into a large mixing bowl. Blend using an electric mixer on medium speed until combined. Add softened butter; beat until combined. It will be grainy. Add eggs and dissolved coffee mixture, and beat (on medium speed) until combined.
Add flour mix to the dough a little at a time, beating on LOW speed as you add it. Continue beating mixture on low until all flour has been added. Cookie dough will be VERY thick. TIP: Switch to a large spoon (and stir) when about half of the flour mix has been added, because this is a really thick batter! Once all flour has been incorporated, stir in chocolate chips.
Drop cookie dough by rounded Tablespoons onto ungreased cookie sheets. Leave a couple inches between each cookie! Bake for 20-22 minutes at 300°F. Check them at 20 minutes, and when done, remove from oven. Let cookies rest for a minute, then transfer with a spatula to a wire rack to finish cooling. Enjoy!
Here’s one more to post on your Pinterest boards!