Try these absolutely decadent Triple Chocolate Mocha Cookies, they’re so good! I’m in love!
This cookie recipe is layered with chocolate and has a hint of espresso to mocha-fy them into bites of luscious treats.
This recipe can be halved or doubled easily enough, and you can also prepare the dough and divide into round balls then freeze for later use if desired. Due to using melted chocolate as one of the ingredients, it’s best to separate the dough first before freezing, otherwise you’ll have a very large ball of hard cookie dough that will take a long time to defrost.
If you don’t like the idea of adding the espresso, you can omit. The flavor can be enhanced more for a stronger flavor, if you prefer as well by doubling the amount of espresso.
These are prefect as a treat anytime or gift from the kitchen. I seriously love these cookies just as much as my other go-to favorite, Chocolate Chip Pretzel Cookies, both equally decadent and addictive!
Triple Chocolate Mocha Cookies
Yield 5 doz.
Decadent and layered with chocolate, Triple Chocolate Mocha Cookies!
- 1 cup (2 sticks) Unsalted Butter, softened
- 3 cups Sugar
- 4 large Eggs
- 4 tsp Vanilla extract
- 2 cup All Purpose Flour
- 1 tsp. Baking Powder
- 1 tsp Salt
- 1 Tbsp instant Espresso Powder, optional
- 1 cup unsweetened Cocoa
- 12 oz Bittersweet Chocolate, melted
- 10 oz Chocolate chips or chunks
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a stand or hand-held mixer, cream together the Butter and Sugar until fluffy.
- Add in the Vanilla and then the Eggs, one at a time, until well combined.
- Add in Flour 1 cup at a time and mix until well incorporated.
- To the dough, mix in the Baking Powder, Salt and Espresso Powder (if using).
- Add the Cocoa Powder, 1 Tbsp at a time until completely mixed in.
- Pour the cooled **melted Chocolate into dough and mix well.
- Now fold in the Chocolate chips/chunks.
- Using either a Tbsp or Cookie Scoop, drop the dough about 2 inches apart on the parchment lined cookie sheet.
- Bake in a pre-heated 350°F oven for 12 - 15 minutes. Cool on cookie sheet for about 5 minutes then transfer to a cooling rack to cool completely.
You can omit the espresso powder if desired, or for a stronger flavor double the amount.If you like a nutty crunch, you can add 1/2 cup of toasted Walnuts or Pecans.**You can melt the chocolate either in the microwave using 30 seconds intervals until completely melted, or melt in a bowl that's been set over a saucepan of simmering water (but not touching the water) and stirred until shiny and smooth then cooled slightly.**