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Salted Mocha Cookies

Salted Mocha Cookies

  • Yield: makes roughly 3 dozen cookies 1x


  • 2 sticks unsalted butter, at room temperature
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2¼ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 3 tablespoons instant espresso powder
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • Coarse or flaked sea salt, for sprinkling on top


  1. Preheat the oven to 350°F and line two baking sheets with parchment paper. Beat the butter and sugars together until light and creamy. Add the eggs, one at a time, and beat to combine. Add the vanilla.
  2. Combine the flour, cocoa powder, baking soda, fine sea salt, and espresso powder in a medium bowl. Mix well.
  3. Add half of the dry ingredients to the butter mixture and beat to combine. Repeat with the other half. Gently stir in the chocolate chips.
  4. Scoop the dough into even balls and place on the prepared baking sheets. Sprinkle each cookie ball with the coarse sea salt.
  5. Bake for 10-12 minutes or until the cookies are set in the middle. Allow to cool on the baking sheets for a minute and then transfer to wire racks to finish cooling.
  6. Keep leftover cookies in an airtight container for up to a week.