Mocha Chip Cookies


I was craving coffee and chocolate and so was born these giant Mocha Chip Cookies.


  • 1 1/2 sticks of butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp. vanilla
  • 2 cups flour
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • 1 tbsp. instant coffee grounds
  • 1/4 cup semi sweet chocolate chips
  • 1/4 cup white chocolate chips


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, flour, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
  4. Slowly add in the flour mixture and mix until all combined and well-incorporated.
  5. Using a spatula, fold in the both kinds of chocolate chips.
  6. How big you make them will change the cooking time. I made them humungous and they took about 20mns with the convection setting on. Normal size cookies will be pretty close to done at the 10mns mark.
  7. Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.

Chocolate Drizzle Ingredients: 1/2 cup powdered sugar 1 tbsp. whipping cream 1 tbsp. cocoa powder 1 tbsp. butter 2 tsp. water

  1. Stir the powdered sugar and cocoa together in a bowl.
  2. Heat the water, butter and cream until boiling and pour into the bowl.
  3. Whisk well to make a smooth icing. To check the consistency, dip your finger in. It should coat your finger.
  4. Drizzle over cooled cookies. Use quickly before it sets.