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Mochadoodles are Chocolate Mocha Snickerdoodles! These have chocolate, instant espresso and cinnamon and a soft and chewy and are the perfect snickerdoodle cookie variation!
Table of Contents
What is a Mochadoodle?
These cookies are my favorite snickerdoodle recipe turned into mocha flavor!
You’ll love these cookies because:
- They’re chocolate snickerdoodles
- With espresso powder to make the chocolate even richer
- Soft and chewy with the telltale snickerdoodle taste
- Are a sneak peek into my cookbook!
That’s right: Chocolate Mocha Snickerdooles – what I’m calling a Mochadoodle – is in the Crazy Cookies chapter of my upcoming cookbook and today we’re taking a sneak peek inside.
Crazy for Cookies Cookbook
My cookbook comes out in February 2022 and over the next few months I’m going to share some sneak peeks inside! Why you’ll love the book:
- 85 cookie, brownie and bar recipes
- Recipes include classics, crazier cookies, no bake, and more!
- EVERY recipe has a photo!
- Hardcover book
- There are some bonus recipes like apple butter, meringue, and lemon curd!
- Tips and tricks for every recipe plus my BEST how to make perfect cookies secret hacks.
Ingredients in Chocolate Snickerdoodles
Butter: Use unsalted butter that’s been softened.
Sugar: Granulated sugar is classic for snickerdoodles.
Egg: Necessary for structure and the fat from the yolk adds richness.
Cream of Tartar: The key to the flavor of a snickerdoodle is the cream of tartar. Don’t omit this key ingredient! I also use it in my cut out sugar cookie recipe to get the perfect texture. Cream of tartar can be found in the spice section of your grocery store. It’s a white powder that looks like cornstarch.
Baking Soda: Combined with the cream of tartar these are soft and chewy snickerdoodles.
Cocoa: For the chocolate of these Chocolate Mocha Snickerdoodles, I used regular unsweetened cocoa powder. You can also use special dark (but don’t use dutch process).
Instant Espresso: And finally, the mocha. To get that hint of coffee flavor I added instant espresso. If you can’t find instant espresso, use instant coffee.
Vanilla and Salt: For Flavor.
All-Purpose Flour: Be sure to measure it correctly.
How to make Snickerdoodles with Mocha
- Cream the butter and sugar until fluffy.
- Mix in the egg, baking soda, vanilla, cream of tartar, cocoa, espresso and salt.
- Scoop cookie dough – you can use a 1 or 2 tablespoon cookie scoop.
- Roll dough in cinnamon sugar.
- Bake on lined cookie sheets.
Tips
- These don’t need any chilling so they’re done super fast.
- Make these small bite size cookies using a 1 tablespoon cookie scoop.
- Add 1/8 teaspoon cayenne pepper to make them a bit spicy like a Mexican Hot Chocolate!
- Get more amazing cookies in my upcoming cookbook!
FAQ
Store these in an airtight container for up to 3 days.
Yes freeze in an airtight container for up to 3 months.
For this recipe be sure to use regular unsweetened or special dark unsweetened. Those are both found in the baking aisle.
Not for these cookies – the baking soda will affect the chemical reaction Dutch Process cocoa has.
Use instant coffee in place of the espresso.
Other Cookie Recipes
Be sure to check out my new cookbook and Pre-Order here!
Have you made this recipe?
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Chocolate Mocha Snickerdoodles
Ingredients
- ½ cup (113g) unsalted butter softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
- ¼ cup (20g) unsweetened cocoa powder
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso
Coating:
- ¼ cup (50g) granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F (177°C). Line 2 cookie sheets with parchment paper.
- Cream the butter and granulated sugar using a stand or a hand mixer until fluffy. Mix in the egg and vanilla extract, then mix in the baking soda, cream of tartar, cocoa, espresso powder, and salt. Slowly mix in the flour until the dough is combined.
- Bake for 10 to 13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of underbaked for best results.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Video
Recipe Notes
- Use a 1 tablespoon scoop for smaller cookies.
- Add 1 1/2 cups chocolate chips for even more chocolate flavor.
Recipe Nutrition
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Mochadoodles are an easy chocolate snickerdoodle recipe with espresso! These cookies are soft and chewy from the Crazy for Cookies, Brownies, and Bars cookbook.
I used to be one of those people. Didn’t need to stretch ever. These days, I need good stretching before and immediately after. Then again maybe in another two or three hours. Still, I will take the time to make these cookies despite all my extra stretching time. You’ve convinced me its still way worth it! 😉
I need those extra minutes in the day too… But for more exercise. I eat WAY too many cookies to skip the stretching or workouts! (Those are the people I’m really jealous of… The ones who can eat whatever the heck they want and never put on a single pound. They must not be baking bloggers.) 😉 Pinned!
just when I thought snickerdoodles couldnt get any better…BOOM! Chocolate Mocha flavored ones? gah…so delish!
Now that is a snickerdoodle I can get behind! Generally I’m not a fan, I know I’m weird that way, but chocolate and mocha added to snickerdoodles would completely change my opinion. That’s what’s been missing from snickerdoodles, the chocolate! Pinned!
Thanks Stacey!!
Lovely cookies! So creative flavor combo, Dorothy!
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