Chewy Mocha Cookies

It seems like most people I know need coffee to survive. Or at least function properly. A cup in the morning to wake up and get going. Maybe some more refueling later to make it through the day. While I’m not exactly a morning person, I’ve never actually been one of these people that depends on caffeine to wake me up. Sure I’d indulge in a Starbucks latte every now and then at work (because I’m a sucker for White Chocolate Raspberry Mochas. They’re just so pink!), but that was all it was—an indulgence. Until recently…

I’ve had more coffee in the past month or so than I probably have in my whole life. I couldn’t tell you why. But I think I’ve turned myself into a coffee drinker. I’ve traded in my Biscoff covered toast for a steaming mug first thing in the morning. And I have to say, with enough flavor and milk in it, it’s not half bad. I just have to keep myself from getting completely hooked.

These cookies aren’t helping at all. Laced with a healthy dose of espresso powder, they’re even more irresistible than that morning mug. They’re soft and chewy and totally chocolatey. And with the help of some cream cheese, they’ll stay tender for days. (Not that they’ll stick around that long.) And like the Cream Cheese Chocolate Chip Cookies, these bad boys are egg free, so not only is it totally safe to eat the raw dough (which I did. Quite a bit.), but they’re perfect to share with those who have egg allergies.

I brought these cookies into work to share about a week ago and my coworkers are still talking about them. That’s how you know you’ve got a winner on your hands.

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Chewy Mocha Cookies
Adapted from Mel's Kitchen Cafe
Makes about 2 dozen



1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
2 teaspoons espresso powder
¼ teaspoon ground cinnamon
6 ounces cream cheese, softened
¾ cup (1 ½ sticks) unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar, plus ¼ cup for rolling
2 teaspoons vanilla extract

1. Line baking sheets with parchment paper or silicone liners; set aside. Place ¼ cup granulated sugar in a small bowl; set aside.
2. In a medium bowl, sift together flour, baking soda, salt, cocoa powder, espresso powder and cinnamon; set aside.
3. In the bowl of an electric mixer, beat cream cheese until smooth. Add butter, brown sugar, and ½ cup granulated sugar, and beat until fluffy and lightened in color, about 3 minutes. Add vanilla extract and beat to combine. Gradually add flour mixture, beating until just incorporated. Chill dough in refrigerator for 20 minutes.
4. While dough is chilling, preheat oven to 325F. Once the dough is chilled, using a heaping tablespoon or a 1-inch cookie scoop, form dough into balls, rolling in sugar to coat completely. Place dough balls on prepared baking sheet, 2 inches apart. Bake, rotating pans halfway through about 12 to 14 minutes. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.