Recipe courtesy of Cuisinart

Mocha Chocolate Chip Cookies

Serve these delicious cookies with ice cream for a special dessert or with a glass of milk for a late night snack.
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  • Yield: 3-1/2 dozen cookies
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1 cup pecan halves

1-1/2 tablespoons instant coffee granules

1 tablespoon hot water

2 cups all-purpose flour

1-1/4 teaspoons baking soda

1/4 teaspoon salt

1 cup butter, slightly softened

3/4 cup firmly packed light brown sugar

3/4 cup sugar

1 large egg

1-1/4 teaspoons vanilla extract

1-1/2 cups semi-sweet chocolate chips

Vegetable oil cooking spray


  1. Preheat oven to 350 degrees F. Place pecans on a baking sheet and toast until lightly browned, about 3 - 4 minutes. Cool slightly then place in a Cuisinart® Processor fitted with the sharp blade; pulse on Lo speed until coarsely chopped, about 5 times.
  2. Combine instant coffee granules and water in a small bowl; reserve. Combine flour, soda and salt in a small bowl; reserve.
  3. In a large mixing bowl, using a Cuisinart® Hand Mixer, cream butter and sugars on speed 2 until light and fluffy, about 1 - 2 minutes.
  4. Add coffee/water mixture, egg and vanilla; gradually increase to speed 4 and mix until well blended, about 30 seconds. Add flour mixture; mix on speed 2 until combined, about 30 seconds. Scrape bowl with a spatula and continue mixing until well blended.
  5. Add chocolate and pecans; mix on speed 1 until just combined, about 20 - 30 seconds.
  6. Spray baking sheets with vegetable oil cooking spray. Drop by rounded tablespoonfuls, 2 inches apart, onto baking sheets.
  7. Bake until golden, about 10 - 12 minutes. Cool slightly on baking sheet and then transfer to a wire rack.