1. Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, espresso powder, baking soda, baking powder, and kosher salt.
Whisking thoroughly ensures the espresso powder is evenly distributed, preventing concentrated pockets of coffee flavor.
Set the mixture aside.
2. Cream the Butter and Sugars
In a large mixing bowl, add the softened butter, dark brown sugar, and granulated sugar. Using a hand mixer or stand mixer,
cream the mixture on medium speed for 2–3 minutes until light, fluffy, and well combined. This step helps incorporate air,
which contributes to the cookies’ soft texture.
3. Add the Eggs and Vanilla
Mix in the whole egg and egg yolk, one at a time, beating well after each addition. The extra yolk adds richness and moisture,
giving the cookies their signature soft centers. Add the vanilla extract and mix until fully incorporated.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, as this
can lead to dense cookies rather than soft, tender ones.
5. Fold in the Chocolate
Using a spatula, gently fold in the semi-sweet chocolate chunks and dark chocolate chips. This combination provides varied
texture and layers of chocolate flavor in every bite.
6. Chill the Dough
Cover the dough and refrigerate for at least 30–45 minutes. Chilling helps control spreading during baking and deepens the
overall flavor of the cookies.
7. Bake the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into evenly sized portions and
place them several inches apart on the baking sheet.
Bake for 10–12 minutes, or until the edges are set and the centers appear slightly soft. The cookies will continue to set as
they cool, ensuring a tender interior.
8. Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage:
Serve Mocha Bliss Coffee Cookies slightly warm or at room temperature. They pair perfectly with coffee, lattes, cappuccinos,
or hot chocolate. These cookies are also an excellent addition to holiday cookie trays and dessert spreads.
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, they can be frozen for up
to 2 months. Thaw at room temperature before serving.
Tips:
- Use high-quality espresso powder for the best flavor.
- Do not skip chilling the dough; it improves texture and prevents spreading.
- Measure flour correctly to avoid dry cookies.
- For extra visual appeal, press a few chocolate chunks onto the tops before baking.
- Remove cookies while centers are still soft for the best texture.
Conclusion:
Mocha Bliss Coffee Cookies are the ultimate treat for coffee enthusiasts and chocolate lovers alike. Their rich espresso
flavor, soft texture, and generous chocolate mix-ins make them both comforting and indulgent.
Whether enjoyed as an afternoon pick-me-up, a dessert after dinner, or a festive holiday bake, these cookies deliver warmth
and flavor in every bite. Once added to your baking rotation, they are sure to become a go-to favorite.
FAQ:
Do these cookies taste strongly like coffee?
The espresso flavor is noticeable but balanced, enhancing the chocolate rather than overpowering it.
Can I reduce the espresso powder?
Yes. You can reduce the amount slightly for a milder coffee flavor without affecting texture.
Why use an extra egg yolk?
The extra yolk adds richness and helps keep the cookies soft and chewy.
Can I use only one type of chocolate?
Yes. You can use all chips or all chunks, though using both adds texture variety.
Are these good for gifting?
Absolutely. They hold their softness well and are a popular choice for cookie boxes and holiday gifts.