Mocha Cookies Recipe

Whisk

In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.

Beat

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together.

Add the espresso, eggs, and vanilla. Mix until well combined.

Fold

Stir the dry ingredients into the wet ingredients. Fold in the espresso morsels.

Chill

Tightly cover the bowl of cookie dough and refrigerate for 1 hour.

Preheat

While the dough chills, preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

Form

Remove the chilled cookie dough from the refrigerator. Form the cookie dough into 3-inch balls and place 6-8 balls on the prepared baking sheet. Slightly press the tops down.

Bake the cookies for 8-10 minutes or until the top starts to dry out and the edges start to crisp up.

Cool

Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough.