Double-Dark Mocha Drops

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Hands-on time:
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Yield: about 4 1/2 dozen 2" cookies

Recipe photo

This chocolate-coffee-flavored cookie harbors both cinnamon and cappuccino chips, though we've also paired chocolate and cappuccino chips to wonderful effect. Our thanks to reader Gwen Powell of Staten Island, New York, who provided the original inspiration for these cookies.

Double-Dark Mocha Drops

star rating (41) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 4 1/2 dozen 2" cookies
Published: 01/20/2010


  • 1/2 cup (8 tablespoons) butter
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon to 1 tablespoon espresso powder; optional, to taste
  • 1 teaspoon ground cinnamon, optional*
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup Double-Dutch Dark Cocoa or King Arthur All-Purpose Cocoa
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups chips: cappuccino, cinnamon, chocolate, or a mixture
  • *Use ground cinnamon if you like the cinnamon/chocolate combination, but aren't using cinnamon chips.


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1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) Combine the butter, sugars, baking soda, salt, espresso powder, and cinnamon in a mixing bowl.

3) Beat until the mixture is smooth.

4) Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that's OK.

5) Beat in the cocoa.

6) Add the flour, beating slowly to combine.

7) Add the chips, mixing until they're well-distributed.

8) Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.

9) Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart.

10) Allow the cookies to cool right on the baking sheet.


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  • star rating 12/18/2013
  • Michaela from St. Thomas, ON Canada
  • Very easy to prepare and it tastes awesome. For some reason my cookies did not spread at all. The first batch came out as scrumptious soft balls. So I squished them down a bit for the second batch. Same result, didn't spread, but now they were a little bit flatter. I followed the instructions exactly BUT (oh, yes here it comes, people change the recipe and expect the same results) didn't add espresso powder. I used a properly preheated convection oven, would that make a difference? The taste is still super, and the people who are receiving them as part of a Christmas Cookie package don't know, they are supposed to be flat. But what could I do differently next time to make them spread? Because THIS recipe is going to be a keeper.
  • star rating 05/03/2013
  • Debbie H from Pensacola, FL
  • I made these cookies last night as a treat for my brother's students, but of course I had to try a few. They were so good! I did use the cinnamon because I only had chocolate chips, but they came out reminding me of Mexican hot chocolate, and that is definitely a good thing! The only "problem" I had was that my cookies didn't spread at all, they just stayed in the round scoop shape. It wasn't really a big deal, because they still tasted great, but they didn't quite look as nice as the ones pictured.
  • star rating 04/19/2013
  • Sara from San Diego, CA
  • I cut the sugars to half since we don't like very sweet goodies. They came out nice looking and very delicious. My kids love them!
  • star rating 06/28/2012
  • hank264 from KAF Community
  • These are RIDICULOUS! Best cookie recipe ever. First time I made them I used the recipe straight up with the cinnamon chips. The second time I used the ground cinnamon and left out the chips. I added 25% butterscotch chips and split the balance of chips between white and semisweet chocolate. The second time was voted best cookie on the planet by my family. Honestly, I think it is a waste of the expensive cinnamon chips to use them with the strong flavors of the cocoa and espresso. They got lost in the first batch of cookies. I prefer using them with more subtle flavors where they can really shine, like the apple walnut cinnamon chip bars on your site. With the chips and the apple the chips are a standout flavor and that recipe on your site is a slam dunk as well.
  • star rating 05/18/2012
  • tht523 from KAF Community
  • Loved, loved, loved these cookies. I used bittersweet chocolate, white chocolate and the espresso chips. I made them much bigger; they took about 14 minutes to bake. They were soft and delicious. The cinnamon flavor with the chocolate was great. I will make these again.
  • star rating 04/28/2012
  • ga7000 from KAF Community
  • These cookies are wonderful with the mixed flavors. They are easy to make and freeze well. Definately a keeper.
  • star rating 04/11/2012
  • jcoigny from KAF Community
  • I absolutely loved these. I subbed half the flour with Whole Wheat Pastry Flour and used 1/2C Shortening + 1 tbs of water instead of butter, which I always do when making cookies. I may reduce the chips a bit next time, and there will be a next time soon!!
  • star rating 03/26/2012
  • Leslie from IL
  • I love dark chocolate, so hands-down, these are the best cookies I've ever made or tasted. I used double dark dutch cocoa powder (which is one of those products that you don't realize you're missing out on until you bake with it the first time) and 2 tsp espresso powder, (which I thought was the perfect amount). Because I like the chocolate-cinnamon combination, I used ground cinnamon as recommended, plus 1 cup cinnamon chips, and bittersweet chips for the other 1 cup. I've never used cinnamon chips before, and though there were excellent, I might consider using twice the ground cinnamon and 2 cups mini bittersweet chips instead. I described them to my husband as dark chocolate cinnamon espresso cookies, but either way, I will definitely make these again.
  • star rating 03/21/2012
  • dinaholton from KAF Community
  • These have become my favorite cookie. I omit the cinnamon, use the lesser amount of espresso power, and use a combination of white and semi-sweet chips. I always double the recipe now and use my smallest cookie scoop. I always get exactly eight dozen (I love it when recipes turn out that way). On the day that I make them, I bake two dozen, then flash freeze the other six dozen on a cookie sheet. Once frozen, I package them two dozen to a quart-size freezer bag. I love it because these cookies don't spread much and I can fit the contents of one bag on a half sheet baking pan. I bake them for about 11 minutes from frozen. It couldn't be easier. I love being able to have fresh-baked cookies at the drop of a hat. My husband, kids, and coworkers love them, too!
  • star rating 03/08/2012
  • pjboyce from KAF Community
  • Easy to prepare tasty cookies. Become a bit dry after a couple of days - though they may not last that long! I used one Starbucks Via packet in lieu of espresso powder. May try with white chips next time and less/no cinnamon.
    Yum! To keep drop cookies moist, consider adding a slice of bread to the tightly sealed cookie container. The bread slice will dry out, but keep the cookies moist. Some home bakers use a slice of apple or orange, but that may flavor the cookies. Happy Baking! Irene @ KAF
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