Glazed mocha chocolate chip cookies are the ultimate treat for anyone who loves the combination of coffee and chocolate. These soft, chewy cookies are infused with espresso powder that deepens the chocolate flavor and adds a subtle coffee kick, then studded with melty chocolate chips throughout. As if that wasn’t enough, they’re topped with a glossy coffee glaze that adds an extra layer of sweetness and makes them look like they came from a fancy bakery. The espresso doesn’t make these cookies taste like coffee drinks, but rather enhances the chocolate and creates a more complex, grown-up flavor. They’re perfect for afternoon coffee breaks, potlucks, bake sales, or anytime you want cookies that are a step above the ordinary. The combination of textures from the soft cookie base, gooey chocolate chips, and slightly crisp glaze creates an irresistible eating experience that will have everyone reaching for seconds.
Serving Quantity: Makes 24 to 28 cookies
Cooking Time: 1 hour (including 15 minutes prep time, 25 minutes baking time in batches, and 20 minutes cooling and glazing time)
1. Ingredients for Cookies
- Two and one-quarter cups all-purpose flour
- One-third cup unsweetened cocoa powder
- Two tablespoons instant espresso powder
- One teaspoon baking soda
- Half teaspoon salt
- One cup unsalted butter, softened
- Three-quarters cup granulated sugar
- Three-quarters cup brown sugar, packed
- Two large eggs
- Two teaspoons vanilla extract
- Two cups semi-sweet chocolate chips
- Half cup mini chocolate chips (optional, for extra chocolate)
2. Ingredients for Coffee Glaze
- Two cups powdered sugar
- Three tablespoons strong brewed coffee or espresso, cooled
- One tablespoon unsalted butter, melted
- One teaspoon vanilla extract
- Pinch of salt
3. Prepare for Baking
Heat your oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier. If you only have one baking sheet, you can bake in batches, letting the sheet cool completely between batches. Set the prepared sheets aside. Having everything ready before you start mixing makes the whole process smoother.
4. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking soda, and salt. Make sure to break up any lumps in the cocoa powder by pressing them against the side of the bowl. The espresso powder should be completely incorporated so every cookie gets that mocha flavor. Whisking these dry ingredients together ensures even distribution throughout the dough. Set this bowl aside.
5. Cream the Butter and Sugars
In a large mixing bowl or the bowl of a stand mixer, add the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed for 3 to 4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps create a tender cookie texture. Stop and scrape down the sides of the bowl halfway through to ensure everything is mixing evenly. The mixture should look almost doubled in volume.
6. Add Eggs and Vanilla
Add the eggs one at a time to the butter mixture, beating well after each addition. Each egg should be fully incorporated before you add the next one. Add the vanilla extract with the second egg. Continue beating on medium speed for another minute until the mixture is smooth and creamy. The eggs add structure and moisture to the cookies, while the vanilla enhances all the other flavors.
7. Combine Wet and Dry
With your mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until no streaks of flour remain and everything is combined into a uniform dough. Don’t overmix or your cookies will be tough. Stop the mixer and scrape down the sides and bottom of the bowl to make sure everything is incorporated. The dough should be thick, smooth, and chocolatey brown with darker flecks from the espresso powder.
8. Fold in the Chocolate Chips
Add the chocolate chips to the dough. Use a rubber spatula or wooden spoon to fold them in by hand, mixing until they’re evenly distributed throughout the dough. If you’re using the additional mini chocolate chips, add those now too. The more chocolate, the better. Make sure the chips are spread throughout so every cookie gets plenty of chocolate in every bite.
9. Scoop and Shape the Cookies
Use a cookie scoop or tablespoon to portion out the dough onto your prepared baking sheets. Each cookie should be about 2 tablespoons of dough, roughly the size of a golf ball. Space the dough balls about 2 inches apart on the baking sheet because they will spread during baking. You should be able to fit 12 cookies per sheet. If you want more uniform cookies, you can roll the dough portions between your palms to create smooth balls before placing them on the sheet.
10. Bake the Cookies
Place one baking sheet in the preheated oven on the center rack. Bake for 10 to 12 minutes. The cookies are done when the edges look set but the centers still look slightly underdone and soft. They might even look a bit puffy. Don’t overbake or they’ll be dry instead of chewy. The cookies will continue to cook on the hot baking sheet after you remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Repeat with the remaining dough.
11. Make the Coffee Glaze
While the cookies are cooling completely, make the glaze. In a medium bowl, sift the powdered sugar to remove any lumps. Add the cooled strong coffee or espresso, melted butter, vanilla extract, and a pinch of salt. Whisk everything together vigorously until the glaze is completely smooth with no lumps. The consistency should be thick but still pourable, like a thin icing. If it’s too thick, add more coffee a teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time.
12. Glaze the Cookies
Make sure your cookies are completely cool before glazing, otherwise the glaze will melt and slide right off. Dip the top of each cookie into the glaze, letting any excess drip back into the bowl. You can also use a spoon to drizzle the glaze over the cookies if you prefer a lighter coating. Place the glazed cookies back on the wire rack with parchment paper underneath to catch any drips. The glaze will set within about 15 to 20 minutes, creating a slightly shiny, firm coating. For a thicker glaze layer, wait until the first coat sets, then dip again.
13. Let the Glaze Set
Allow the glazed cookies to sit at room temperature until the glaze is completely set and no longer sticky to the touch. This usually takes about 20 to 30 minutes. You can speed up the process by placing the cookies in the refrigerator for 10 minutes, but room temperature setting creates a better texture. Once set, the cookies are ready to serve. The glaze should be firm enough that you can stack the cookies without them sticking together.
14. Nutrition Information Per Cookie
- Calories: 240
- Total fat: 11 grams
- Saturated fat: 7 grams
- Cholesterol: 35 milligrams
- Sodium: 115 milligrams
- Total carbohydrates: 35 grams
- Dietary fiber: 2 grams
- Sugars: 25 grams
- Protein: 3 grams
15. Helpful Tips for Perfect Glazed Mocha Chocolate Chip Cookies
- Use instant espresso powder rather than instant coffee for the strongest, most authentic mocha flavor.
- Make sure butter is softened to room temperature, not melted, for the proper cookie texture and spread.
- Don’t overbake these cookies as they continue cooking on the hot pan after removal from the oven.
- Cool cookies completely before glazing or the warm cookies will melt the glaze and it won’t set properly.
- Brew strong coffee for the glaze by using double the normal amount of coffee grounds for maximum flavor.
- Store unglazed cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
- Glaze cookies the day you plan to serve them for the freshest taste and best texture.
- Add a pinch of cinnamon to the dough for extra warmth and depth of flavor.
- Use dark chocolate chips instead of semi-sweet for a more intense, less sweet chocolate flavor.
- Make slice-and-bake logs by forming dough into logs, wrapping in plastic wrap, and freezing for quick future baking.
