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Coffee tastes like dirty water. Plain and simple.
The only coffee I will drink has to be loaded with sugar, cream, whipped cream, chocolate, caramel, bacon…
You’ve heard that before, so I’ll spare the extra details.
I’m obsessed with white chocolate mocha frappuccinos from Starbucks — those rich, creamy, dangerously addictive drinks. I sometimes joke they must be laced with something to keep me coming back.
But my wallet and my waistline don’t love them.
These cookies don’t help either, except that they’re worth the indulgence.
They aren’t healthy, but they are incredibly delicious. And I feel less guilty baking and eating a batch of cookies than buying a frappuccino every day.
I wanted to inhale the whole batch.
I loaded these with white chocolate chips, so each bite had a strong white-and-dark chocolate mix. The coffee powder gave the cookies a distinct mocha note — right up there with tiramisu and coffee ice cream. They were quick, simple, and dangerously good.
For the cookie base I used my go-to chocolate cookie recipe from Mother Lovett’s book of secrets. It reliably produces cookies that are crisp around the edges and tender inside, packed with chocolate flavor. I added two full tablespoons of instant coffee powder — it may sound like a lot, but the cookies turned out with a perfect mocha flavor.
Fair warning: I was up all night after eating them.
White Chocolate Mocha Cookies
Ingredients
- 1 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 2 tablespoons instant coffee powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
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Preheat the oven to 350°F (175°C).
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Cream the butter and sugar, then add the eggs and vanilla and beat until fluffy. Stir in the flour, cocoa powder, instant coffee, baking soda, and salt until just combined.
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Fold in the white chocolate chips. Shape the dough into balls and place them on a baking sheet, leaving space between each cookie.
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Bake at 350°F for 8–10 minutes, until the edges are set. Let cool on the sheet for a few minutes before transferring to a rack to finish cooling.
Did you make this recipe?
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Mr. How Sweet wouldn’t touch these with a 10‑foot pole. If you think I dislike coffee, you should see his sour face whenever it’s mentioned.
I don’t mind — I’m perfectly happy keeping these sweets to myself. He has no idea what he’s missing.