Emeril's Mocha Chocolate Chip Cookies Recipe

Indulge in these decadent Emeril-inspired mocha chocolate chip cookies! A treasured recipe, perfected over time, these cookies boast a unique zingy spice blend and rich, intensely chocolatey flavor. The secret? A blend of butter and margarine for the perfect texture and a touch of dark chocolate syrup for an extra layer of deliciousness. Made with bittersweet Ghirardelli chocolate chips, these cookies are unbelievably hard to resist – one simply won't be enough! Prepare to be amazed by the perfect balance of spice and chocolate.

Prep Time 20 mins
Cook Time 29 mins
Calories 216.1 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Emeril's Mocha Chocolate Chip Cookies 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Emeril's Mocha Chocolate Chip Cookies

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How to Make Emeril's Mocha Chocolate Chip Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a small bowl, dissolve 1 teaspoon instant espresso powder in 1 tablespoon of hot water. Set aside.
  3. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
  4. In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, softened, and 1/2 cup (1 stick) margarine, softened, until light and fluffy. Gradually add 1 cup granulated sugar and 1/2 cup packed brown sugar, beating until well combined.
  5. Stir in 1/4 cup dark chocolate syrup and 1 teaspoon vanilla extract. Beat in 2 large eggs, one at a time, until well incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in 2 cups Ghirardelli bittersweet chocolate chips and 1/2 cup chopped walnuts (optional).
  7. Drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 12-14 minutes, or until the edges are golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

67g

Fat

20g

Carbs

8g