Double-Shot Mocha Chunks

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen cookies

Recipe photo

Break open these dense, brownie-like drop cookies hot from the oven to find pools of melting chocolate inside. Once they're completely cooled, the chocolate pools solidify into nuggets; either way, they're oh-so-chocolatey-good!

Double-Shot Mocha Chunks

star rating (57) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen cookies
Published: 01/01/2010


  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 3/4 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup Dutch-process cocoa
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 cup semisweet or bittersweet chocolate chips
  • 1 cup chocolate chunks: semisweet or white

Tips from our bakers

  • Reader Mrs. M. says she makes a "Chunky bar" variation of these with 4 ounces (2/3 cup) chocolate chips, 4 ounces (3/4 cup) raisins, and 4 ounces (3/4 cup) peanuts, instead of all chocolate chips and chunks. We found that these cookies will be VERY soft coming out of the oven, but don't panic; they'll firm up nicely as they cool. Thanks, Mrs. M!
  • For flatter rather than mounded cookies, press the dough down gently with your fingers before baking.
  • To make a greater number of cookies (perfect for potlucks and team sports dinners), drop the dough onto the baking sheets in 1" balls; a teaspoon cookie scoop works very well here. Bake the cookies for 7 to 8 minutes. Yield: about 5 1/2 dozen to 6 dozen cookies.


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1) Preheat the oven to 350°F. Lightly grease or line with parchment two baking sheets.

2) In a medium bowl, mix together the melted butter, sugar, baking powder, espresso powder, and salt.

3) Add the eggs and vanilla, beating until smooth.

4) Stir in the cocoa powder and flour; the dough will be sticky.

5) Mix in the chocolate chips and chunks.

6) Drop the cookies by tablespoonfuls (about 1 1/2" balls) onto the prepared baking sheets, leaving about 1 1/2" between them. A tablespoon cookie scoop works well here. Cookies will bake into chunky mounds, and you don't need to leave a lot of space between them; they won't spread much.

7) Bake the cookies for 8 to 10 minutes, until they're just set; they'll still be a bit shiny in the center. Remove them from the oven, and allow them to cool on the pan.

Yield: about 3 dozen cookies.


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  • star rating 01/17/2015
  • mrmoran from KAF Community
  • I'm going to blame KAF when I gain 10 lbs just from eating these cookies! Straightforward to make and sublime to eat. Addictive, actually. I used 6 oz of bittersweet chips and 6 oz of burgundy chunks. My cookies were on the large side, and I baked for nearly 12 mins. The cookies were very soft -- almost fragile -- just out of the oven but firmed up to something between a typical cookie and a brownie upon cooling. Fantastic!
  • star rating 02/15/2014
  • erinhibshman from KAF Community
  • Very decedent and delicious!! I read others reviews, and decided to try them with almond meal to replace the flour. They were a hit!! I used by regular cookie scoop and scooped them generously. I got about 4 dozen from that, and still baked them for 8-9 minutes. No problems crumbling or falling apart, and they were definitely tasty!! I will make them again!
  • star rating 12/19/2013
  • Christina from Willow Street, PA
  • These turned out terribly. They look and taste like unbaked cookies, even though I left them in for about 9 minutes. I tasted one shortly after taking them out of the oven, and another after they were cooled, and both tasted like raw dough. They look nothing like the photo. I'm so embarrassed, I would never serve these to guests. This is really frustrating, especially when baking ingredients are so expensive.
    Your results embarrass us as well! Can they be crumbled and used for ice cream topping? If you'd like to call the Baker's Hotline, we can chat about reasons why this recipe went south before Santa?!! (855-371-2253). Irene@KAF
  • star rating 12/15/2013
  • Nancy from Wilmette, IL
  • I made these using Kahlua liqueur instead of vanilla, and with espresso chocolate chips, for a quadruple shot of mocha. Excellent cookies!
  • star rating 12/12/2013
  • Sandra from Tampa, Florida
  • Just took the last cookie sheet out of the oven with these delicious cookies. Ate one immediately with the melting chocolate chips and chunks - absolutely delicious and so much chocolate! Melted butter makes a big difference in the texture and espresso coffee makes a big difference in the taste. Next time will use vanilla chips in addition to the chocolate. Am going to bring them to a cookie exchange along with KAF's Chocolate Gingerbread Cookies, which are also extraordinary as I make them all year round.
  • star rating 12/12/2013
  • betrhalf from KAF Community
  • Just wanted to add that I measured the almond flour by weight (grams) to make a more accurate substitution.
  • star rating 12/11/2013
  • betrhalf from KAF Community
  • I had to make some changes due to dietary needs but these cookies were able to take the changes and come out fabulous. I substituted almond flour for all of the regular flour (to keep it gluten free) and I only used 1/2 c of brown sugar and 1/2 tsp. of liquid stevia. Baked for 10 min. rotating sheets after 5 min. Very pleased with the outcome since I have never substituted for this much flour before. Will definitely make again. Thank you.
  • star rating 12/08/2013
  • davebrewer1 from KAF Community
  • This recipe has quickly become a favorite in my cookie tin. Easy. Delicious. If the occasional batch is overdone they make great little brownies... Variations are endless. I like them with 1/2 dark choc chips and 1/2 mint choc chunks. (Don't see the KA product on your website right now, Andes sells a similar chip) . Crowd pleaser. And did I mention easy?
  • star rating 05/25/2013
  • Emily from Annapolis, MD
  • This recipe is so decadent and delicious! I make it so often that a copy of the recipe is stuck to the fridge with a magnet. I've made a few variations, but by far the favorite is the Double Chocolate-Orange version with orange zest, orange oil or orange flower water and dark chocolate chunks...absolutely divine!
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