Mocha seems to be having a moment these days … Mocha Mousse has even been declared colour of the year for 2025 by Pantone. I decided to jump on the brown bandwagon with these delicious espresso-infused dark chocolate cookies.

Ingredients:

• 2/3 cup butter, softened
• 2 cups brown sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 3 cups flour
• 1/3 cup instant espresso powder
• 2 tsp baking soda
• 1 tsp salt
• 1 1/2 cups dark chocolate chunks or chips
• Maldon or sea salt flakes, for sprinkling (optional)

Method:

1. Preheat oven to 350F.
2. Line cookie sheets with silicone baking mats or parchment paper.
3. Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream the butter and brown sugar until well combined.
4. Add the eggs and vanilla and mix until smooth.
5. Add the flour, baking soda, espresso powder and salt. Mix until just combined.
6. Add the chocolate chunks and mix until fully incorporated.
7. Shape spoonfuls of dough into balls and place on prepared cookie sheets. I like to use a small ice cream scoop for this. Sprinkle cookies with sea salt, if desired.
8. Bake for 12 minutes. Don’t overbake if you want them to be soft and chewy!

*Yield: Approximately 30 cookies