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Double-Dark Mocha Drops

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Double-Dark Mocha Drops Recipe

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.

View step-by-step
directions on our blog

At a glance

about 3 dozen 2" cookies


Choose your measure:

  • 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 to 2 1/4 cups chips: cappuccino, cinnamon, chocolate, or a mixture
  • *Use ground cinnamon if you like the cinnamon/chocolate combination, but aren't using cinnamon chips.


  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.