If you love serious chocolate, this is the cookie for you!
This recipe uses two different kinds of chocolate plus eggs and butter along with some expresso coffee powder for the mocha part. Please don’t try to use instant coffee crystals instead of the expresso powder- the flavor outcome is too intense and tastes bitter. Expresso powder is easily available now and actually costs less than a little jar of instant coffee.
This recipe uses a very small amount of flour- either gluten free mix or even “normal” if you do not have gluten issues. Either way, this recipe will make any chocolate lover very happy, I’m sure of it!
Last year during the holiday season I made a few hundred of these to include in home made cookie gift baskets for my husband’s top clients (one basket even went to Canada!)
I made all of the cookies gluten free because it was the flour that I had and also because I had a few more recipes that I wanted to convert from “normal” to gluten free.
I ended up including 5 different types of cookies in the baskets. For all of the chocolate lovers that received them, these cookies were usually the favorite.
I also included some called Cappuccino Thins which are a refrigerator cookie that you slice; Coconut Dried Cranberry Cookies; Molasses Cookies and a Peanut Butter Cookie that has chopped Butterfinger candy bars in it.
I am not going to try to tell you that my cookies are especially healthy but they are gluten free and they will make you happy!
These Mocha Chocolate Chip Cookies are very easy to make. The dough does need some chilling time in the refrigerator to firm up since there is not much flour in it.
I chill my dough 2-6 hours, but I found out it should not chill overnight because it gets gritty. When I made all of the cookies for the holiday gifts I made all of the dough for them one day and baked all of the next day. I had to make new dough for these Mocha Chocolate Cookies because of the grittiness.
I have not talked to anyone else about it but the only thing I noticed was my Mocha Chocolate Cookies have no xanthan gum in them and the other cookies that I made a day ahead all used xanthan gum in the recipes. Maybe the xanthan gum keeps the dough from getting gritty overnight- I don’t know!
I think once you try this cookie it will become one of your family favorites!
This cookie ships well. I just layered them in a rectangle Tupperware type container with wax paper between each layer.
I shared the link to this post on another gluten free blog called The Sensitive Pantry. Nancy put out a request for bloggers to share links to their GF cookie recipes because she is without an oven to bake with until the end of December. I can’t imagine being without my oven during this season!
I also shared a link to this recipe with Heart and Soul Hop at A Moderate Life which is a very nice blog that I just discovered. When I added my link they already had 78 links to recipes posted. Check out their blog- it’s a lot of fun!
These cookies are made using Gluten Free flour mix but if you do not have an issue with gluten, simply substitute “regular” flour- they are incredible either way!
Beat eggs, sugar, expresso powder and vanilla in large bowl at high speed for 2 minutes
4 eggs at room temperature
3/4 cup sugar
1 Tblsp instant expresso powder (not instant coffee crystals)
2 teaspoons vanilla
Melt in medium bowl at 50% in microwave then stir until smooth:
1- 1/2 cups chocolate chips
1 stick (8 Tblsp) unsalted butter
4 oz. unsweetened chocolate
Add melted chocolate mixture to egg mixture and set aside.
Mix dry ingredients together then add to chocolate mixture. Stir dough well- otherwise you will have little white flour bits in your chilled dough.
1/2 cup GF flour mix*
1/2 teaspoon baking powder
1/2 teaspoon salt
Add 1/2 cup chocolate chips to mixture and stir well. Chill covered in refrigeratoor until firm.
Preheat oven to 350 degrees
Line baking sheets with parchment paper.
Drop chilled dough onto prepared baking sheets by teaspoonfulls- 12 per sheet.
Bake until cookies are crackled and shiny, about 8 minutes. Do not overbake.
Makes 6 dozen.
*GF Flour Mixture
The GF Flour Mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour
2/3 cup AF Potato Starch Flour
1/3 cup AF Tapioca Flour
I make up several batches of this mixture at a time and keep it in a cannister. I keep all of my other GF flours in the freezer.
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They sound and look so delicious, I couldn’t resist clicking on the recipe!
Very yummy! Can’t wait to try this!
Thanks Candi! Leave me another comment when you try them please!
Hi Andrea! I wanted to personally welcome you to the hearth and soul hop and let you know that I grabbed your rss feed and I am now following you on twitter. I also added you to the hearth and soul hop twitter list which means you will be a part of the hearth and soul hop daily newspaper on twitter, so look for updates in your twitter feed. This means that the list will get to see all your articles in a week, not just the hearth and soul hop one! We are very happy to have you and thank you so much for your kind comments in your blog post! I do enjoy oohy gooey chocolate cookies and I think the less flour you use, the more gooey they are! All the best and thanks again for sharing with the hearth and soul hop! Alex
Oh yum! I used to make a similar cookie (pre-gf days), but haven’t gotten it to work properly GF yet. These look like they are very similar, I think I’ll have to try them! thanks! Lovely site, just subscribed, I won’t miss a recipe now!
Thank you Jeanine! It was a very easy recipe to convert- just changed the 1/2 cup of flour to my gf flour mix! I wish all conversions were that easy!