These cookies didn’t come to play. They came to caffeinate your soul, fluff your ego, and stuff your cravings with mocha magic. Chocolate chip cookies—yes, the chewy kind—get a serious upgrade with bold espresso and a dollop of dreamy whipped coffee cream. Basically, it’s dessert wearing high heels and red lipstick. They’re soft, rich, and unapologetically extra—like you before caffeine. Every bite hits you with mocha bliss and a little “you got this” energy. Bake them for brunch or just to survive a Monday. These aren’t cookies, honey. They’re edible therapy with a caffeine kick.
Mocha Chocolate Chip Cookies with Coffee Whipped Cream
Soft mocha cookies bursting with chocolate chips, stacked high with coffee-infused whipped cream. Basically, your new emotional support dessert.
Ingredients
For the Cookies:
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 1 tbsp brewed espresso or strong coffee
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup vegan chocolate chips
For the Coffee Whipped Cream:
- 1/2 cup full-fat coconut cream chilled overnight
- 2 tsp instant coffee or espresso powder
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment like the adult you’re pretending to be.
- Cream softened vegan butter with both sugars until light and just a little smug.
- Stir in brewed espresso and vanilla, blending until smooth and slightly caffeinated.
- In a separate bowl, mix flour, cocoa powder, baking soda, and salt.
- Combine dry and wet ingredients. Mix until you’ve got dough that looks like deep chocolate heaven.
- Fold in chocolate chips because clearly, things weren’t indulgent enough yet.
- Scoop dough onto prepared sheet. Give them space—no one likes clingy cookies.
- Bake for 12 minutes, then let cool on a rack. Yes, cool your jets too.
- For whipped cream, beat chilled coconut cream until fluffy. Add espresso powder, powdered sugar, vanilla, and salt. Whip until peaks form.
- Spread whipped cream generously on one cookie and top with another. Repeat until your inner barista is satisfied.
Notes
🔬 Nutritional Info (Per Cookie Sandwich)
- Calories: 290
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
🌱 Vitamins & Minerals (Per Serving)
- Iron: 6%
- Magnesium: 5%
- Potassium: 5%
- Phosphorus: 4%
- Vitamin E: 3%
💡 Additional Notes & Tips
- Use instant espresso powder for extra drama in the whipped cream.
- Chill cookies before filling if you’re classy. Or eat warm if you’re chaotic.
- Dust filled cookies with cocoa powder for fancy bakery vibes.
- Store leftovers in the fridge. Or don’t. Honestly, you’ll eat them all.
- Serve with iced coffee, oat milk, or the last shred of your self-control.
