Welcome, coffee lovers! Today, I will be sharing with you a recipe that is guaranteed to satisfy your sweet tooth and coffee cravings all at once. Are you ready for the ultimate mocha indulgence? Get ready to fall in love with my Mocha Brownie Cookies recipe.
As a barista, I have always been passionate about experimenting with different types of coffee recipes. But this one, in particular, has stood out as my all-time favorite. Imagine rich, fudgy brownie cookies with the perfect blend of sweet chocolate and bold coffee flavor in every bite. Pair that with your favorite hot or iced coffee, and voila – the perfect coffee break!
Whether you’re hosting a dinner party or treating yourself to something sweet, my Mocha Brownie Cookies will not disappoint. So grab a cup of your favorite brew and let’s get started on this delectable recipe – trust me; your taste buds will thank you.
Why You’ll Love This Recipe
Calling all chocoholics and coffee aficionados! If you’re looking for a recipe that perfectly combines two of the world’s most beloved flavors, then look no further than these delectable Mocha Brownie Cookies.
But wait, it gets even better. Not only do these cookies feature both chocolate and coffee, but they also have a fudgy texture that will leave your taste buds begging for more.
The rich flavor of the mocha brownie cookies comes from a mouth-watering combination of unsweetened cocoa powder, semi-sweet chocolate chips and instant coffee powder, while the soft fudgy texture is thanks to the perfect blend of flour, sugar, and eggs.
But why should you love this recipe? Not only is it easy to bake with common ingredients found in your kitchen, but it is also versatile enough for any occasion – whether you are making small treats for an afternoon snack or enough for a big gathering of friends and family.
In addition to being delicious, Mocha Brownie Cookies are a great dessert option for anyone who wants a little pick-me-up as they contain espresso that will give you just the right kick of caffeine.
So go ahead, indulge in these sweet delights and let yourself be transported to a world of rich and heavenly flavors. You deserve it!
Let’s take a look at what you will need to make these fudgy mocha brownie cookies! Don’t worry—you won’t need any fancy ingredients, just some classic baking staples along with a couple of special ones to give these cookies that rich mocha flavor. Here’s the list:
- 1 and 1/4 cups (150 grams) all-purpose flour
- 1/2 cup (40 grams) unsweetened cocoa powder
- 2 tablespoons (10 grams) Dutch process cocoa powder
- 2 teaspoons instant coffee powder
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 9 oz (255 grams) semi-sweet chocolate chips
- 1/2 cup (113 grams) unsalted butter
- 1 and 1/4 cups (250 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
These ingredients will give you all the amazing chocolate-y, fudgy, mocha-y goodness that you’re craving!
The Recipe How-To
Now, it’s time for the fun part- making the Mocha Brownie Cookies! Follow these simple steps to create your own delicious batch of fudgy mocha brownie cookies.
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F. This simple but important step will ensure that your cookies are cooked evenly and perfectly.
Step 2: Combine Dry Ingredients
In a medium-sized mixing bowl, whisk together the flour, cocoa powder , baking powder, and salt. This combination of dry ingredients will give your Mocha Brownie Cookies the perfect texture and flavor.
Step 3: Mix Wet Ingredients
In another bowl or in a stand mixer bowl, cream together the unsalted butter with both sugars; brown and granulated sugar until light and fluffy in color. Then add the eggs one at a time while constantly mixing. Don’t forget to add vanilla extract too!
Step 4: Add Flavor Boosters
Once your wet ingredients are well mixed together, it’s time to add Flavor boosters!. Mix in instant coffee powder or espresso powder along with some dark chocolate chips(semi-sweet chocolate chips is perfect). The crunchiness of chocolate chips and sweetness of sugar form a great pairing with mocha flavor.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients mixture to the creamed mixture and mix until everything is well combined to make cookie batter.
Step 6: Form Cookie Dough Balls
Take small scoopfuls of dough (about 2 tablespoons) and roll them into balls. This mixture should make around 24 medium-sized cookies.
Step 7: Bake & Enjoy!
Bake for about 12-15 minutes or until you see small crinkles on top of cookies. Allow cookies to cool on baking sheets for a few minutes before moving them over to a wire rack to cool completely.
Step 8: Pair with Drinks
Try pairing Mocha Brownie Cookies with salted mocha or peppermint mocha for an indulgent treat!
Substitutions and Variations
Are you looking to change up this recipe? There are plenty of variations and substitutions you can make to create a unique twist on these delicious mocha brownie cookies.
First, let’s talk about the chocolate. Instead of using semi-sweet chocolate chips, you can use dark chocolate or sweet chocolate chips to enhance the flavor profile. And if you’re feeling adventurous, mix in some white chocolate chips for a bit of added sweetness.
For those who don’t have instant coffee powder at home, you can substitute it with espresso powder. This will give the cookies a stronger coffee flavor and a deeper color.
If you prefer your cookies to be less sweet, try substituting granulated sugar with light brown sugar or even coconut sugar. You can also use honey or maple syrup as alternative sweeteners.
In case you can’t find unsalted butter in your local store, you could use salted butter instead. But remember to adjust the amount of salt used in the recipe accordingly.
Want to add some crunch to your cookies? Add in some chopped nuts like walnuts or almonds into the dough for extra texture.
Looking for a holiday twist on this recipe? Make peppermint mocha brownie cookies by adding in crushed peppermint candy or candy cane bits into the dough right before baking.
Go ahead and experiment with these substitutions and variations to make these mocha brownie cookies uniquely yours.
Serving and Pairing
Now that you have baked your perfectly fudgy mocha brownie cookies and they are fresh out of the oven, it’s time to talk about serving and pairing them. These cookies are versatile, delicious and perfect for many occasions. One great way to see their versatility is by mixing up how you serve them.
As a dessert option, you can pile these cookies high on a plate and top off with a scoop of vanilla ice cream or sprinkle some powdered sugar on top of them to give them an elegant look. You can take your mocha brownie cookies game even higher by sandwiching them together with vanilla or chocolate frosting, turning them into irresistible cookie sandwiches.
When served as part of a comforting snack list, they can be paired with a cup of hot chocolate or coffee to balance out the sweetness of the cookies with some bitter flavors. If you choose coffee, I’d recommend brewing some strong coffee with espresso beans or adding a shot of espresso into it to get that extra punch of coffee flavor that resonates so well with these mocha brownie cookies.
Overall, there really is no wrong way to serve or pair these fudgy mocha brownie cookies. They are sure to satisfy any sweet craving and pair well with multiple treat options like sandwiched with frosting or served as part of a snack-time spread comprising coffee and a few more bite-sized desserts for that perfect pairing experience.
Make-Ahead, Storing and Reheating
Ah, the joys of having leftover Mocha Brownie Cookies! Don’t worry, these fudgy mocha treats can be made ahead of time and stored for later. Here are some tips to maximize their taste and texture.
If you’re looking to make these cookies ahead of time, you can easily freeze the dough. Simply roll the dough into balls and place them in a freezer-safe container with parchment paper between each layer to prevent sticking. These cookies may be frozen for up to 3 months. When you’re ready to bake them, simply take them out of the freezer, put them on baking sheets, and let them sit at room temperature for about 15 minutes while your oven preheats to 350°F.
Once baked, let your Mocha Brownie Cookies cool completely before storing them. To keep the cookies fresh and moist, store them in an airtight container at room temperature for up to 5 days. If you need to store them for longer periods of time (up to 2 weeks), then you will want to place them in an airtight container lined with wax paper and store them in the refrigerator.
Now that your Mocha Brownie Cookies are all warmed up and ready to eat again, follow these simple reheating tips for optimal flavor: microwave for just 10 seconds or pop it back into the oven (preheated at 350°F) for about 5 minutes. Be careful not to overheat it as it may become too dry.
With a few simple steps, you can enjoy these fudgy delights anytime!
Tips for Perfect Results
In my experience as a barista and pastry chef, I have learned that every detail counts when crafting the perfect coffee-infused treats. To make sure that your mocha brownie cookies turn out fudgy and decadent, here are some tips:
1. Use quality ingredients
The taste of your cookies will only be as good as the ingredients you use. So, it’s worth paying a little extra to get high-quality butter, chocolate, and espresso powder.
2. Don’t overmix the batter
When combining the dry and wet ingredients for the dough, mix them with a gentle hand until they are just combined. Overmixing can develop gluten in the flour resulting in a tough cookie.
3. Measure accurately
Measuring accurately is one of the most essential aspects of any baking recipe; using either too much or too little of an ingredient can throw off the recipe’s balance. Use scales and measuring cups to ensure that your measurements are correct.
4. Chill the dough before baking
Chilling the dough helps it to firm up, making it easier to manage and allowing for better control in shaping uniform cookies. Chilled dough also helps to avoid flat, over-spread cookies.
5. Don’t skip parchment paper or silicone baking mats
If you want to ensure that your cookies don’t stick to the baking sheet after they’re baked, use parchment paper or silicone baking mats (Silpat), so there’s no mess left behind, and clean-up is easy.
6. Rotate the baking sheets halfway through cooking
Cookies often cook unevenly in different areas of an oven due to temperature areas resulting in uneven cooking. To prevent any burnt edges, rotate your trays halfway through cooking if you are baking more than one batch.
By following these tips, you’ll be able to create mocha brownie cookies that are perfect every time! These fudgy delights infused with flavor from instant coffee powder make for a perfect treat with a steaming cup of coffee.
In conclusion, the Mocha Brownie Cookies recipe is a must-try for any coffee and chocolate lover. The combination of rich mocha and fudgy brownie flavors makes these cookies a perfect treat to serve at any occasion. With the easy-to-follow recipe provided above, you can enjoy the best homemade mocha brownie cookies that you have ever tasted.
Remember to follow the tips provided in this article to achieve perfect results. Always use high-quality ingredients, preheat your oven before baking, and experiment with variations to create your unique version of the recipe. Trust me; it’s worth the effort!
So what are you waiting for? Head to your kitchen, grab your baking tools, and start making these incredible Mocha Brownie Cookies. Once you have tasted them, share the recipe with your friends and family, spread love and joy through desserts!
Mocha Brownie Cookies Recipe
- 2/3 cup butter
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 dash salt
- 2 teaspoons instant coffee powder
- 1 -2 cup broken nuts
- Adjust 2 oven racks so that one is 1/3 down from the top and other is 1/3 up from the bottom.
- Preheat oven to 375°F
- Melt butter in microwave on high – about 1.5 minutes.
- Add sugar, vanilla and eggs one at a time.
- Add dry ingredients; add nuts.
- Refrigerate the dough for about an hour or more, until it is really cold, or cheat and use the freezer for a shorter amount of time. Do not skip this step! This is necessary or the cookies will spread while baking.
- Drop the chilled dough by rounded tablespoons 2 inches apart on 2 ungreased cookie sheets.
- Bake 7 to 9 minutes, switching pans once. Do not overbake.
- Here are my substitutions: instead of white sugar, I use fructose;
- Instead of white flour, I use 1 1/4 cups organic oat flour or whole wheat pastry flour plus 1/4 cup soy flour.
Add Your Own Notes
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