This Mocha Cookies recipe has a chewy texture and the added indulgence of brown butter and creamy white chocolate chunks. For a batch of cookies that are a must-try for chocolate and coffee enthusiasts.
Indulge in the irresistible combination of brown butter and instant coffee with this white chocolate cookies recipe. The best part of this brown butter recipe is that the cookies require no chill and you can brown the butter up to 5 days ahead of baking, simply keep in the fridge in a covered container and bring to room temperature before whipping up your cookie dough.
Table of Contents
Why you'll love these
Decadent Flavor Fusion
These Mocha Cookies are the perfect combo of espresso, brown butter, and creamy white chocolate chunks. Each bite offers a blend of flavors that will impress you and your loved ones.
Irresistible Chewy Texture
With their soft and chewy texture, these cookies provide the perfect balance between tenderness and indulgence, adding an extra layer of delight to your snacking or dessert experience.
Brown Butter Bliss
The use of brown butter in this recipe adds a depth of nutty flavor, creating a unique and unforgettable taste that sets these Mocha Cookies apart from the rest.
What are Mocha Cookies?
Mocha Cookies are delectable treats that combine the rich flavors of chocolate and coffee. These cookies feature white chocolate chunks and a hint of instant coffee, resulting in a delightful mocha flavor.
Ingredients and substitutions for 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.
How to make 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.
Chocolate: 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!
You can definitely change up the cookies by changing the following:
Oreo chocolate chip cookies: Like these 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.
FAQ's for the best Mocha Cookies
While the recipe calls for white chocolate chunks, you can certainly experiment with regular chocolate if you prefer. Dark or milk chocolate can provide a slightly different flavor profile, but they will still pair well with the coffee-infused cookie dough.
The recipe calls for instant coffee as it provides a concentrated coffee flavor without adding excess liquid to the dough. However, you can try using brewed coffee in small amounts, but be cautious about the potential changes in texture and flavor.
As is the case with browned butter, you will need 160 grams / 5.6 ounces to create 130 grams / 4.6 ounces brown butter with the loss of moisture.
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.
Yes, you can freeze Mocha Cookie dough for later use. Simply shape the dough into individual cookie portions, place them on a baking sheet, and freeze until firm. Once frozen, transfer the cookie dough portions into a sealed container or bag and store them in the freezer. When ready to enjoy, bake the frozen dough, adding a few extra minutes to the baking time.
More white chocolate dishes you'll enjoy
- 130 grams / 4.6 ounces browned butter room temperature
- 135 grams / ⅔ cup brown sugar
- 60 grams / ⅓ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 5 grams / 1 teaspoon hot water
- 3 grams / 2 teaspoons instant coffee
- 250 grams / 1 ½ cups + 1 tablespoon plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea or kosher salt
- 100 grams / 3.5 ounces white chocolate roughly chopped
- 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 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!
- Quantity of butter for your brown butter: As is the case with browned butter, you will need 160 grams / 5.6 ounces to create 130 grams / 4.6 ounces 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.
- 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.
- You can freeze the dough: Simply shape the dough into individual cookie portions, place them on a baking sheet, and freeze until firm. Once frozen, transfer the cookie dough portions into a sealed container or bag and store them in the freezer.
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