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To say I love coffee is an understatement. Every morning, I wake up and the first thing on my mind is, “ugh, gotta go to work, but I get COFFEE.” So sad, isn’t it? Coffee makes it so much easier to get through a workday. Some days, I wish I could have an IV hooked up to me that gave me shots of coffee every 3 hours. I used to not be so bad with coffee – like those caffeine headaches, I thought those were for people who were highly caffeinated  every day, like 4-5 cups of coffee a day kind of people, but no, they’re for anyone drinking coffee regularly and I slowly started to realize that I do get those headaches too! I have a threshold of 2-3 hours. If I don’t have coffee within the first 2-3 hours of waking up, I’m so done for for the rest of the day. I’m like useless. I just lay lifelessly in bed and pray my pounding headache goes away. I love coffee so much though that there is no way I could give it up!

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I’ve always been OBSESSED with the smell of coffee. When I was in high school, I wanted to work at a bookstore because there was a coffee shop in there. I really wanted to work at Starbucks but I knew I couldn’t handle all those strange coffee orders that some people had. Alas, none of those happened and I ended up working at a BBQ restaurant, haha.

Not only do I love the smell, I obviously LOVE the FLAVOR. If there was anything mocha or coffee flavored, I’d immediately order it. Coffee ice cream is SO good.

The first time I ever had coffee in a cookie was when I made my Anderson Cooper Compost Cookies. I believe that is the cookie that changed my life. The coffee grounds MAKE the cookie. Which is why I came up with this cookie – the cafe mocha. If you love remotely anything about coffee, you will simply adore these cookies. They’re the perfect amount of coffee flavor and they smell so good. I think I ate more batter than I care to admit. It was really hard to resist. I’m a die-hard coffee lover and these cookies hit the spot.

Grab a glass of milk and you could potentially make these a cafe mocha latte cookies? :)

5 from 5 votes

Cafe Mocha Cookies

The best of both worlds: coffee AND cookies together!
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 3 dozen


  • 1 ½ cups (341 g) unsalted butter, softened
  • 1 ½ cup (330 g) dark brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 eggs
  • 4 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 cups (250 g) bread flour, you may use AP flour instead if you don’t have it on hand
  • 4 teaspoon cornstarch
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ heaping tbsp coffee grounds, fine or coarse
  • 1 cup (180 g) mini chocolate chips
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  • Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.
  • Using a spatula, fold in the mini chocolate chips.
  • Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
  • Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.
  • Store in an airtight container.


Serving: 2cookies, Calories: 399kcal, Carbohydrates: 51g, Protein: 5g, Fat: 20g, Fiber: 1g, Sugar: 29g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. Out of curiosity, what size cookie scoop do you recommend? I didn’t see any cookie size indicated. Thank you!

  2. Hi Julie! Can I use instant coffee powder and just use the same amount? Worried it might be too strong since it is finer? Thank you! This recipe is really interesting.

  3. These cookies would be GREAT if they had coffee raisins in them~ Java Raiz ~ when you can’t take your cup with you!

  4. Is that supposed to say 1.5 cups butter or 1.5 sticks of butter? I followed the recipe, 1.5 cups butter (3 sticks) and they came out really runny. The batter is delicious, just wondering what might have wrong. Thanks!

    1. Nevermind my last comment! I didn’t notice there were two entries for flour so I initially only put in 2 cups total flour. My bad! I made the correction and they turned out AMAZING!

  5. Hello From Another Baker!

    Like this recipe and will try it out. Will change the sugar to Splenda for those that have a diabetic problem. But this sounds good. Thanks!

  6. Do you have to use a stand mixer or can you just use a regular hand mixer to mix the butter sugars and eggs, etc…?

    1. You can use a regular hand mixer. From what I recall, the dough can be on the thicker side so if the hand mixer doesn’t work as well once the dough is combined, you can definitely mix by hand with a wooden spoon or spatula.