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Salted Mocha Chocolate Chip Cookies Recipe

Salted Mocha Chocolate Chip Cookies Recipe

By Elizabeth Stark

I’ve mentioned before that chocolate chip cookies are Santa’s favorite. You see, he gets a lot of sugar cookies on the big night. And these buttery, gooey chocolate chip cookies, with a hint of salt and the subtle aroma of fresh coffee are going to be just the thing he needs to make it through Christmas. Santa has worked hard — give him what he wants!

We’d also like to take a minute and wish you and yours a very merry Christmas, a happy Hanukkah, and a wonderful New Year. Cheers to safe and joyous holidays!

Salted Mocha Chocolate Chip Cookies (adapted from Savory Sweet Life)

makes 36 chocolate chip cookies


  • 16 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups dark brown sugar, packed
  • 2 room temperature eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups unbleached all-purpose flour
  • 1 teaspoon kosher or seas salt, plus more for finishing
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups semi-sweet chocolate chips
  • 1 teaspoon finely ground coffee beans


  1. Preheat the oven to 365 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, salt, baking soda, and powder.
  3. In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, beat the butter on low speed for 3 minutes. Slowly add the sugar and beat for 3 minutes more, until ingredients are light, creamy, and well-combined. Next, add the eggs and vanilla. With mixer on low, slowly fold in the flour mixing just until combined. Finally, fold in the chips, making sure they are well-dispersed throughout the dough.
  4. Scoop the dough in 2″ balls onto the prepared cookie sheets. Sprinkle each cookie with a small pinch of kosher salt.
  5. Bake for 12 – 13 minutes, until the edges have just started to turn golden, and the centers are still soft. Cool on baking sheet for 3 minutes, and then remove to a rack to cool. When completely cool move to an airtight container and store at room temperature for several days.