Mochadoodles (Chocolate Mocha Snickerdoodles) Recipe
Mochadoodles are a delightful twist on classic snickerdoodles, infused with rich chocolate and bold espresso flavors. These soft, chewy cookies feature a perfect balance of cocoa and mocha notes, rolled in a cinnamon-sugar mixture for a warm, spicy finish. Ideal for coffee lovers seeking a sweet treat with a mocha kick.
- Prep Time: 15 minutes
- Cook Time: 10 to 13 minutes
- Total Time: 28 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
- ¼ cup (20g) unsweetened cocoa powder
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
Cinnamon Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using a stand or hand mixer, cream together the softened butter and ¾ cup granulated sugar until the mixture is light and fluffy. This aerates the dough for a tender cookie texture.
- Mix Wet and Dry Ingredients: Incorporate the egg and vanilla extract into the butter-sugar mixture. Then add the baking soda, cream of tartar, cocoa powder, instant espresso powder, and salt. Gradually mix in the flour until the dough is just combined without overmixing.
- Prepare Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar and 2 teaspoons cinnamon to make the coating mixture for the cookie dough balls.
- Form and Coat Cookie Dough Balls: Scoop approximately 2 tablespoons of dough per cookie, roll each ball in the cinnamon sugar mixture until fully coated, and place them on the prepared cookie sheets about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 13 minutes, or until the tops develop characteristic cracks and lose their glossy sheen. For softer cookies, err on the side of slightly underbaking.
- Cool and Store: Remove cookies from the oven and cool on the baking sheets for a few minutes before transferring to a wire rack. Store cooled cookies in an airtight container up to 3 days, or freeze for up to one month for prolonged freshness.
Notes
- For best texture, do not overbake; cookies should be soft and slightly undercooked in the center.
- If you don’t have instant espresso powder, substitute with finely ground coffee, but use less to avoid bitter flavor.
- Cookies can be frozen unbaked by shaping and coating dough balls, then baking fresh as desired.
- Ensure butter is softened but not melted to achieve proper creaming.
- Store baked cookies in an airtight container at room temperature to maintain softness.
Keywords: mocha snickerdoodles, mochadoodles, chocolate cookies, mocha cookies, snickerdoodle recipe, cinnamon sugar cookies, espresso cookies, easy baked treats
