There’s nothing quite like the comforting aroma of freshly baked cookies wafting through the house, especially when they’re Midnight Mocha Chip Cookies. These cookies combine the rich flavors of chocolate and coffee for a late-night treat that’s both decadent and satisfying.
Let’s talk about what makes these cookies so special. First, there’s butter, which provides richness and flavor, making the cookies tender. The combination of granulated sugar and brown sugar not only sweetens the cookies but also adds a lovely chewy texture thanks to the molasses in the brown sugar. The eggs bind everything together and add moisture.
Then we have vanilla extract, which enhances all the other flavors. The all-purpose flour gives structure, while unsweetened cocoa powder brings that deep chocolate flavor. The baking soda helps the cookies rise slightly, keeping them from being too dense, and a little salt balances the sweetness.
The secret ingredient here is instant coffee powder. It intensifies the chocolate flavor and adds a delightful coffee note. Finally, semisweet chocolate chips ensure you get a burst of chocolate in every bite.
These cookies are wonderful on their own, but they’re also amazing when paired with a glass of cold milk or a scoop of vanilla ice cream. For a more grown-up treat, serve them with a cup of espresso or a rich hot chocolate.
First things first, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking and make clean-up a breeze.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3–4 minutes with an electric mixer. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant coffee powder. Gradually add this dry mixture to the wet ingredients, mixing just until blended. Overmixing can make the cookies tough, so be gentle!
Fold in the semisweet chocolate chips with a spatula or wooden spoon. Scoop rounded tablespoons of dough and drop them onto the prepared baking sheets, leaving enough space between each cookie for spreading.
Bake the cookies in your preheated oven for 10–12 minutes. You’ll know they’re ready when the edges are set, but the centers still look slightly soft. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.