Name: White Chocolate Mocha Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 130 grams / 4.6 ounces butter, room temperature; 135 grams / 2/3 cup brown sugar; 60 grams / 1/3 cup superfine/caster sugar; 1 large egg, room temperature; 1 teaspoon hot water; 2 teaspoons instant coffee; 250 grams / 1 1/2 cups + 1 tablespoon plain flour; 4 grams / 1 teaspoon baking powder; 3 grams / 1/2 teaspoon baking soda; 1/4 teaspoon sea or kosher salt; 100 grams / 3.5 ounces white chocolate, roughly chopped

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These White Chocolate Mocha Cookies are a long term love affair with Starbucks White Chocolate Mocha that is the closest drink I’ll have with coffee in it. If you’re not having coffee, what’s your go to drink friends? Tell me in the comments below!

For us non coffee drinkers, the list of drinks now available to purchase and enjoy goes beyond plain old tea, but this drink takes all the bitterness of coffee and adds a bunch of perfect sweetness that is encapsulated perfectly in these cookies that includes instant coffee powder.

Initially this was one large skillet cookie, but these are just better in a regular cookie size. They’re buttery and will make you grab a second pretty quickly because they aren’t overly sweet despite being thin and layered with white chocolate chunks. These white chocolate mocha cookies go especially well with your favorite cup of whatever beverage you enjoy - tea, black coffee or a hot chocolate.

Why you'll love these

Coffee undertones

Thanks to the coffee in our cookie batter, the bitterness is offset with the white chocolate chunks.

Chewy and crispy

The center of our cookies is chewy whilst the edges are perfectly golden and crispy.

How to prepare White Chocolate Mocha Cookies

Time for coffee: Place half the instant coffee and hot water into a small bowl and stir to dissolve.
Whip it: Beat the butter and sugar until pale and fluffy.
Egg it: Add in the egg and beat until well combined and fluffy.
Coffee sauce: Pour in the instant coffee and add the remaining instant coffee and beat until combined.
Flour it up: Add the dry ingredients and beat on low until just combined.
Choc o late: Stir in the chocolate until just combined.
Refrigerate: Place the cookie dough in the fridge for 1 hour.
Roll and bake: Roll the cookie dough into balls and place evenly on your baking tray and bake.
Cool it: Remove and allow to cool fully.
Serve: Grab one and enjoy!

Ingredients and substitutions for White Chocolate Mocha Cookies

Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
Sugar: The combination of brown sugar and superfine or caster sugar helps to make the cookies chewy and keep our sweetness in balance alongside the other ingredients. Substituting completely with one sugar would give our cookies a different flavor and texture.
Eggs: The room temperature egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
Flour: Plain or all purpose flour is best for a nice light cookie crumb.
Baking powder: This helps our cookies rise so they are not stodgy.
Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
Instant coffee: The concentrated flavor in instant coffee helps infuse the flavor completely through our batter without a grainy result in using coffee grounds or needing to use more liquid to gain that undertone.

See recipe card for quantities.

Variations

You can definitely change up the cookies by changing the following:

Oreo chocolate chip cookies: Like these here that are chewy in the center and crispy on the edges.

Cookie butter: You could make a batch like these here with cookie butter and crushed biscuits.

Double chocolate: Add cocoa powder to the dough to make these extra chocolatey.

Equipment needed to make a batch

Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.

Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.

Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.

Ice Cream Scoop: The scoop used here creates medium cookies with a diameter of 5 centimeters 1.97 inches. You could use a heaped tablespoon in it's place to create a cookie of similar size.

Tips for the best White Chocolate Mocha Cookies

Regular butter amount for these cookies: As is the case with browned butter, you will need 160 grams / ounces to create 130 grams brown butter with the loss of moisture.

Chocolate puddles: If you are a chocolate puddle lover of the top of your cookies, the best tip is to set aside approximately 20 grams of the chocolate and press into the tops of your cookies right out of the oven in which case it will melt nicely as your cookies cool and create the texture you see in the images.

More white chocolate dishes you'll enjoy

White Chocolate Blackberry Bundt Cake

Caramelized White Chocolate Brookies

White Chocolate Cherry Semifreddo

How to make:

Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Pour the hot water into a small ramekin and add 1 teaspoon of the instant coffee and stir together until the coffee has dissolved. Set aside.

Cream the butter and sugars in a bowl until pale and fluffy, approximately 3 minutes with a hand beater.

Add the egg and beat until all well combined, approximately 1 minute.

Pour in the coffee to the cookie batter and beat until just combined.

Add in the flour, baking soda, baking powder and salt and beat until just combined and no dry portions remain in the edges or base of your bowl.

Toss in ¾ of the roughly chopped chocolate and stir until your mixed through your cookie batter.

Scoop into balls with an ice cream scoop and press the top of each cookie in the remaining chunks of chocolate.

Place on your lined baking tray with 2 inches between each.

Bake for 14 minutes until golden on the edges and remove.

Allow to cool for a couple of minutes on the tray before placing on a cooling tray to cool completely.

Serve alongside your favorite hot beverage.

Dig in!