whole wheat mocha cookies

At the recent Home Made Market in The Hague, these mocha cookies were our most popular variety. And is anyone surprised? I, for one, will never tire of a chocolate and espresso combination. As far as I'm concerned, the three of us will be the best of friends until the end of time.

Note: Set out the egg and butter ahead of time so that they can reach room temperature.

This recipe makes approximately 40 small cookies.


  • butter 6 oz165 g
  • sugar 6.25 oz175 g
  • chocolate, melted 5 oz150 g
  • espresso 1 shot
  • vanilla 1 teaspoon
  • eggs 1
  • whole wheat flour 2 cups250 g
  • cocoa 1.75 oz50 g
  • baking soda 1/2 teaspoon
  • salt 1/8 teaspoon
  • white chocolate 7 oz200 g
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recipe tips

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  • This recipe is available in metric and imperial.
whole wheat flour, butter, espresso, eggs, sugar, cocoa powder, dark chocolate, white chocolate, baking soda, vanilla extract, salt

Set out ingredients. (This picture depicts a double batch.)

creamed mixture in bowl and mixer paddle

Cream together butter and sugar.

molten chocolate being poured into mixture over the paddle

Melt chocolate and add to creamed mixture.

mixing the molten chocolade into the mixture

After the chocolate is mixed in, add espresso and vanilla.

egg being added to brown mixture

Add eggs, one at a time.

whisk with cocoa powder and whole wheat flour

Sift together dry ingredients.

mixture of cocoa powder and whole wheat flour being added to creamed mixture

Add dry ingredients to creamed mixture.

white chocolate chips being added to cookie dough

Fold in white chocolate chips.

cookie dough with white chocolate chips mixed in

Refridgerate dough for at least half an hour before scooping.

close up of freshly baked mocha cookie with white chocolate chip visible in front

Bake cookies for 12-13 minutes at 350° F180° C.