White Chocolate Mocha Cookies
Cookie season is officially here! While cookies are delicious any time of the year, cookies during the holiday season are extra special. My new White Chocolate Mocha Cookies are no different. I created this fudgy cookie recipe last year and am so excited to finally share it with y’all now!
These cookies are inspired by one of my favorite seasonal coffee drinks: the white chocolate mocha. It doesn’t get enough love this time of year, always overshadowed by the peppermint mocha. Don’t get me wrong, I love a good peppermint mocha. But it’s time for other flavors to get their time in the spotlight!
What I love most about these cookies is how fudgy they are. They’re almost brownie-like, thanks to a heaping helping of melted dark chocolate in the dough. That also makes them absolutely delectable when they’re warm out of the oven.
These cookies get their mocha flavor from espresso powder mixed into the dough. I keep a jar of Lavazza espresso powder for baking recipes like these. It’s flavorful and works well in most recipes. If you can’t have caffeine, some decaf instant coffee powder works just as well. I just might add an additional tablespoon to the dough!
How to make White Chocolate Mocha Cookies
To make them, you will need these ingredients:
- 3/4 cup butter, softened (1 1/2 sticks)
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips, melted and slightly cooled
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1-2 tbsp espresso powder or instant coffee granules
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
These tools and equipment will help:
- Large mixing bowl
- Electric hand mixer (or stand mixer)
- Rubber spatula
- Cookie scoop
- Baking sheets
- Silicone baking mats
First, cream the butter and sugars. Add the butter and sugars to a mixing bowl, or the bowl of a stand mixer, and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add the melted chocolate. Once the eggs are mixed in, pour in the melted chocolate and mix. Add the vanilla extract and mix again.
Add the dry ingredients and white chocolate chips. Add the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Slowly start to mix, being careful not to spill any outside the bowl. Use a towel to shield any spills. Once a thick dough forms, stop mixing and fold in the chocolate chips.
Chill the dough. Cover the bowl and chill the dough for about 30 minutes. Prepare a small baking sheet or tray with parchment paper or a silicone mat. After 30 minutes, use a 1.5-inch cookie scoop to portion the dough into balls. Place the scooped dough balls onto the prepared tray. You can squeeze them in pretty tightly. Cover the dough balls and refrigerate for as little as 2 hours, or up to 48 hours. The longer you let them chill, the deeper and stronger the flavors will be.
You can scoop larger cookies with a 3-inch ice cream scoop. Just be sure to let them bake longer, closer to 15-17 minutes!
Bake the cookies. When you’re ready to bake your cookies, preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat. Place 12 dough balls on the sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes, until the edges are set. Remove from the oven and let cool for 5 minutes on the sheet. Then move the cookies to a wire rack to cool completely.
These White Chocolate Mocha Cookies are sure to be delicious additions to your Christmas cookie boxes or dessert table spreads! I hope y’all enjoy them as much as I do. I gotta admit, they’re one of my favorite creations. I highly recommend enjoying at least one fresh out of the oven!
Did you enjoy this recipe? You might also like:
- Mocha Oreo Truffles
- Candy Cane Cake Mix Cookies
- Orange Cranberry White Chocolate Chip Cookies
- Christmas Chip Cookies
Thanks so much for reading and eating along, y’all! If you’re craving more, follow me on Instagram and Pinterest, and sign up for my email list so you never miss a recipe. If you make one of my recipes, tag me on Instagram or share a photo on my Facebook page so I can see your creations!
White Chocolate Mocha Cookies
Ingredients
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup dark chocolate chips, melted
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1-2 tbsp espresso powder (or instant coffee)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
Instructions
- Cream the softened butter and sugars until light and fluffy. Add in each egg one at a time, mixing well after each addition.
- Once the eggs are mixed in, pour in the melted chocolate and mix. Add the vanilla extract and mix again.
- Add the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Slowly start to mix, being careful not to spill any outside the bowl. Use a towel to shield any spills. Once a thick dough forms, stop mixing and fold in the chocolate chips.
- Cover the bowl and chill the dough for about 30 minutes. Prepare a small baking sheet or tray with parchment paper or a silicone mat.
- After 30 minutes, use a cookie scoop to portion the dough into balls. Place the scooped dough balls onto the prepared tray. Cover the dough balls and refrigerate for as little as 2 hours, or up to 48 hours.
- When you're ready to bake, preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone mat. Place 12 dough balls on the sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes, until the edges are set.
- Remove from the oven and let cool for 5 minutes on the sheet. Then move the cookies to a wire rack to cool completely.
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