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Double-Shot Mocha Chunks

Author: PJ Hamel

Double-Shot Mocha Chunks Recipe

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!

View step-by-step
directions on our blog

At a glance

3 dozen cookies


Choose your measure:

  • 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


  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.
  8. Yield: about 3 dozen cookies.