Snowy Day Mocha Whisper (Print Version)
Soft, chewy chocolate cookies with espresso notes and a crisp edge, ideal for cold days.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour (190 g)
02 - 1/3 cup unsweetened cocoa powder (30 g)
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon instant espresso powder or finely ground coffee
→ Wet Ingredients
06 - 2/3 cup coconut sugar or brown sugar (130 g)
07 - 1/3 cup granulated sugar (70 g)
08 - 1/2 cup coconut oil, melted and cooled (120 ml)
09 - 1/4 cup unsweetened non-dairy milk (60 ml), such as almond, soy, or oat
10 - 1 tablespoon ground flaxseed
11 - 2 tablespoons water
12 - 2 teaspoons pure vanilla extract
→ Add-Ins
13 - 1 cup vegan dark chocolate chips (170 g)
14 - Flaky sea salt, for topping (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine ground flaxseed with water and let sit for 5 minutes until thickened.
03 - In a large bowl, whisk together flour, cocoa powder, baking soda, sea salt, and espresso powder.
04 - In a separate bowl, whisk coconut sugar, granulated sugar, melted coconut oil, non-dairy milk, vanilla extract, and the thickened flax egg until fully incorporated.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Gently fold vegan dark chocolate chips into the dough.
07 - Scoop approximately 2 tablespoons of dough per cookie onto prepared sheets, spacing them about 2 inches apart. Optionally, sprinkle with flaky sea salt.
08 - Bake for 11 to 13 minutes until edges are set and centers appear slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- This cookie has a subtle mocha flavor that feels like a quiet little secret between friends—perfect for when you want something comforting but not overpowering
- The texture strikes the perfect balance: chewy inside with just a crisp edge, making each bite a delight
02 -
- Don’t skip letting the flaxseed mix thicken; it’s the unsung hero holding these cookies together without eggs
- Adding instant espresso powder rather than brewed coffee keeps the dough’s texture perfect and packs a punch of mocha flavor
03 -
- Experiment with different non-dairy milks but keep the quantity consistent to maintain dough texture
- For an extra mocha kick, toast your instant espresso powder briefly before mixing