Double Shot Mocha Chunk Cookies Recipe

Indulge in these decadent Double Shot Mocha Chunk Cookies! This King Arthur Flour-inspired recipe creates intensely rich, brownie-like drop cookies brimming with pockets of melting chocolate. Fresh from the oven, experience gooey chocolate pools that transform into delightful chocolate nuggets as they cool. Prepare for an unforgettable taste sensation – the perfect blend of coffee, chocolate, and chewy cookie perfection!

Prep Time 20 mins
Cook Time 30 mins
Calories 130.9 kcal
Protein 3g
Rating 3.3 (3 Reviews)
Double Shot Mocha Chunk Cookies 33

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Double Shot Mocha Chunk Cookies

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How to Make Double Shot Mocha Chunk Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Stir in the instant coffee granules, chocolate chunks, and chopped nuts (if using).
  6. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
  7. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake!
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy the irresistible combination of chewy texture and melting chocolate centers!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

47g

Fat

18g

Carbs

6g