Mocha Chocolate Chip Cookies

I made coffee extract with Dripping Springs Vodka and Noble Coyote coffee beans, two Texas businesses that I admire. I’m always looking for fun ways to utilize fun local products in my baking. Several years ago I happened upon the notion of making my own vanilla extract, and now I use it all the time. In my last post I went on about how the notion of using this locally roasted coffee in my baking came about. I made the extract and now, at week 2, I’m using it in all sorts of things.

But this was my first try. And, these cookies are fantastic. Please note that I used my own coffee extract concoction in choosing to use a whopping 2 tablespoons. If you are using a commercial extract you might find that 1 teaspoon is sufficient. So please do a little taste testing before you settle on your own recipe. If you don’t want to bother with coffee extract, just toss in a teaspoon of vanilla extract and call it good.

These cookies are very chocolatey, with just a hint of coffee flavor. We love them. Please eat at least one of them while it is still warm. Heavenly!

Mocha Chocolate Chip Cookies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 28
If you like coffee and you like chocolate, you are going to love these cookies.
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tablespoons coffee extract (see this recipe)
  • 1 teaspoon vanilla extract (see this recipe)
  • 2¼ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup cocoa
  • 1 bag (approximately 12 ounces) semi-sweet chips
  1. Preheat the oven to 350 degrees. In the bowl of an electric mixer, cream the butter and sugars on medium-high speed for 3 minutes. Stop the mixer and scrape the sides of the bowl. With the mixer on medium, add the eggs one at a time and beat to thoroughly combine between additions. Add the coffee extract and beat to combine.
  2. Meanwhile in a small bowl, combine the flour, baking powder, baking soda, salt, and cocoa. Use a whisk to sift and combine the ingredients. You may also sift the ingredients together using a sifter. Lower the speed on the mixer to low. Gradually add the flour mixture to the dough until combined. Scrape the sides and mix for an additional 10 seconds. Add the chocolate chips and mix to distribute.
  3. Using a 1-½ inch scooper, place 9 balls of dough on a cookie sheet lined with a silicone baking sheet. Bake the cookies for 9 minutes. Remove the cookies from the oven and allow them to rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool.
  4. Place the bowl of dough in the refrigerator between batches. Repeat process with the remaining dough.


For another recipe that is wonderful with a little shot of coffee extract, try my Chocolate Lingering Cake. It is dense and delicious and you can have it on the table in about 40 minutes. It is the perfect thing to throw in the oven just as you sit down for dinner.




  1. Terry Chapman says

    Hi Kelly,
    Wanted you to know that I ordered vanilla beans today so that I can make my own extract and also give bottles of it for gifts. Ordered little brown bottles too and want to make some labels for them to make the gifts personal. Can’t wait to try it.

    I have made several crusts with my own rendered leaf lard over the last few weeks and they have been delicious. Found a recipe for apple pie that is cooked in a brown paper bag in a real hot oven. Single crust pie that is just wonderful.

    I so enjoy your blog. Keep up the good work. Merry Christmas to you and yours.

  2. Diana Temple Pressler says

    I made these cookies and they are fantastic! Thank you so much for sharing it.

  3. Kelly says

    Diane, I’m thrilled that you liked the cookies. Thank you so much, too. You reminded me to go turn on the oven and make myself some cookies!


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