Mocha Chip Brownie Cookies

Name: Mocha Chip Brownie Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1/2 cup Kerrygold butter, melted; 1 teaspoon vanilla extract; 1 large egg; 1/2 cup chocolate chips; 1/4 cup coffee chips

Highlighted under: Fresh Baked

For something this simple, it has no right being this good. Whip together just a handful of ingredients, and you get cookies that are chewy on the inside, a little crispy on the outside, and loaded with chocolate and coffee flavors. I mean, who wouldn’t want to enjoy a treat with all that? These cookies became a favorite in our household so quickly that I have to keep a stash hidden, or they vanish way too fast.

Created by

The Chefpaulbakes Team

Last updated on 2026-03-25T18:52:15.385Z

I first tried making these cookies on a whim after craving something sweet that also had a kick of caffeine. The combination of chocolate and coffee sounded just right, and let me tell you, they surpassed my expectations. The batter comes together in one bowl, which is always a plus because who wants to deal with too many dishes?

After a few rounds of baking, I realized that chilling the dough for just a bit helps the cookies hold their shape better, especially if you're dealing with a warm kitchen. Honestly, there's a little wiggle room in the ingredients, like using whatever chocolate chips you have on hand. You could totally mix it up with semi-sweet or even dark chocolate if you’re feeling adventurous.

Why I Keep Making This

The cookie dough comes together in minutes
Great way to use up leftover chocolate chips
They actually taste better the next day

Getting the Texture Right for Mocha Chip Brownie Cookies

The texture of these cookies is truly something special. You want that chewy inside, which comes from not overmixing the dough. When you mix in the dry ingredients, stop as soon as you see the last of the flour. Trust me, it’s okay if the dough looks a bit lumpy. That little bit of uncertainty in texture makes all the difference when they bake up.

For that crispy exterior, it's all about the baking time. You’ll want to keep an eye on them; when you see the edges set and the centers still slightly soft, it’s time to pull them out. If you leave them in too long, they'll lose that lovely chewiness.

Ingredient Notes

Using Kerrygold butter really does matter here. It adds a richness that makes these cookies taste more special than your average batch. If you don’t have it, any good-quality unsalted butter will work just fine, though. Just remember to melt it before mixing it in with the sugars.

As for the coffee chips, they might not be in every grocery store. If you can’t find them, you can substitute with more chocolate chips or even leave them out entirely. You’ll still be left with a chocolate-centered cookie that’s hard to resist.

Ingredients

Gather these simple ingredients before you start baking:

For the Cookies

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup Kerrygold butter, melted
1 teaspoon vanilla extract
1 large egg
1/2 cup chocolate chips
1/4 cup coffee chips

Feel free to get creative with the mix-ins!

Instructions

Follow these steps to make your cookies:

Prep the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. If you don't have parchment, a little cooking spray works too, though cookies might stick a bit more.

Mix the Dry Ingredients

In a bowl, mix together the flour, cocoa powder, baking soda, and salt. I usually just give it a good whisk to combine everything, no need to overthink it.

Combine the Sugars and Butter

In a larger bowl, whisk together the granulated sugar, brown sugar, and melted Kerrygold butter until it's smooth. This is your sweet blend that makes the cookies rich. Add the vanilla extract and egg, mixing until everything is well combined.

Add the Dry Mixture

Gradually add the dry ingredients to the wet mixture. You can use a spatula if you want, but I often just use a wooden spoon. Mix until you see no more flour. Don't overdo it here; it should be a bit lumpy.

Fold in the Chips

Gently fold in the chocolate and coffee chips. If you want a bit more kick, feel free to toss in a few extra chips. It's hard to mess this up.

Bake the Cookies

Scoop tablespoon-sized rounds of dough onto the prepared baking sheet, spacing them out. Bake for about 12 minutes, until the edges look set but the centers are still soft. Keep an eye on them, as every oven can be a little different.

Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a rack. Try not to eat too many while they’re still warm, although I can’t blame you if you do!

Serving these with a cup of coffee or milk is definitely a good idea!

Pro Tips

If the dough feels too sticky, chilling it for 30 minutes can help with scooping.
For extra richness, try browning the butter before mixing it in.
You can experiment with different chocolate chip types, like dark or white chocolate.

What to Serve with Mocha Chip Brownie Cookies

These cookies pair beautifully with a cup of coffee or even a tall glass of milk. If you're feeling a bit adventurous, try serving them with a scoop of vanilla ice cream on top. The warm cookie and cold ice cream combination is absolutely delightful. If you happen to have any leftover cookies (which is rare in my house), they make a great addition to a dessert platter at gatherings.

Make-Ahead Tips

You can actually make the cookie dough ahead of time and refrigerate it for a day or two. Just be sure to wrap it well so it doesn’t dry out. When you're ready to bake, let the dough sit at room temperature for a bit before scooping it out. I’ve also frozen the dough in balls; just pop them on a baking sheet directly from the freezer and add a minute or two to the baking time. This way, you can enjoy fresh cookies whenever the craving hits.

Questions About Recipes

→ Can I use espresso powder instead of coffee chips?

Yes, you can, but I wouldn't go overboard. Just a teaspoon should do, and it adds a nice kick without being too intense.

→ How long do these cookies last?

They usually disappear in our house within a few days, but if you store them in an airtight container, they can last about a week.

→ Can I freeze the cookie dough?

Absolutely, and it's a lifesaver! Portion out the dough, freeze it on a baking sheet first, then transfer to a bag. Just bake them straight from the freezer, adding a couple extra minutes.