Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup dark cocoa powder
- 2 tbsp instant espresso powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the Mocha Center:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 1 tsp instant espresso powder
Instructions
- Combine the chocolate chips, heavy cream, and 1 teaspoon of espresso powder in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Drop 12 small spoonfuls of the mixture onto a parchment-lined tray and place them in the freezer for at least 20 minutes until firm.
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. Add the egg and vanilla extract, beating again until fully incorporated.
- Sift together the flour, cocoa powder, 2 tablespoons of espresso powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed. Mix only until the flour streaks disappear to avoid overworking the dough.
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Retrieve the frozen mocha centers from the freezer. Place one frozen disc in the center of the dough and wrap the edges around it, pinching the dough to seal it completely. Ensure no chocolate is visible.
- Preheat your oven to 350°F (175°C). Place the stuffed dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart. Bake for 10 to 12 minutes. The edges should be firm and slightly cracked, indicating a crispy exterior. Let them cool on the pan for 5 minutes before moving to a wire rack.
- Cook Time: 42 minutes