Chocolate Fudge Mocha Cookies
The only cookie recipe you'll ever need. These Chocolate Fudge Mocha Cookies are gooey, crispy, chocolatey, and salty all at the same time.
Servings: 12 cookies
Ingredients
- 2 large eggs at room temperature
- 2 (4-oz) bittersweet chocolate bars
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 Tbsp heavy cream
- 1 1/2 tsp instant coffee
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Arrange oven racks in the top and bottom thirds of your oven. If your eggs are not already at room temperature, place them in a bowl of hot water for 5 minutes (this will bring the temperature down).
- Break the chocolate apart and place in a small saucepan. Add the butter and set over low heat. Melt the two together, stirring occasionally, until the chocolate is just melted. This should take about 5 to 7 minutes over low heat.
- Meanwhile, beat the eggs and sugars in a stand mixer fitted with the whisk attachment for exactly 5 minutes.
- Combine flour, cocoa powder, baking powder, and salt in a separate bowl and whisk to combine. Don't forget to stir the chocolate and butter melting on the stovetop.
- Once the eggs and sugars have been whisking for 5 minutes exactly, warm the heavy cream in a small bowl in the microwave for 15 seconds. Stir in instant coffee.
- Scrape down the bowl with sugars and eggs, and add the cream mixture and vanilla. Beat 15 seconds on high speed until combined.
- Once the chocolate has finished melting completely, add it to the egg and sugar mixture. Beat 30 seconds or until fully combined. Scrape down the bowl.
- Remove the bowl from the stand mixer and fold in the dry ingredients by hand using a wooden spoon or rubber spatula until no streaks of flour remain.
- The dough will be rather loose, but it's supposed to look this way. Scoop the dough (I like to use a 2 Tbsp cookie scoop) onto prepared baking sheets, spacing them about 3 inches apart. Sprinkle each cookie with flaky sea salt before they bake.
- Bake 12 minutes. Cool completely on pan, or eat warm straight off the pan :)
Notes
If you want to make these into sandwich cookies as I did above, make 1 batch of the salted caramel buttercream from this cupcake recipe. Make sure the cookies are completely cooled before you frost them.