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Toll House Tales

Big Batch Double Chocolate Mocha Cookies

Rich double chocolate cookies made with a mixture of dark chocolate and semisweet chips. This recipe halves and even quarters well if you only need 2040 cookies. You can also make the cookies larger if desired.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 80
Author Cookie Madness


  • 1 stick 114 grams unsalted butter, softened
  • 4 ounces unsweetened chocolate chopped (114 grams)
  • 24 oz 4 cups semisweet chocolate chips, divided use (670 grams)
  • 1 1/2 cups sugar 280 grams
  • 1/2 cup all-purpose flour 65 grams
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 tablespoon instant espresso coffee or instant coffee
  • 1 tablespoon vanilla


  • In a medium size saucepan, combined the butter, unsweetened chocolate and only 2 cups (12 oz) of the semisweet chips.
  • Stir over medium heat, reducing heat if necessary, until mixture is smooth. Remove from heat.
  • With an electric mixer or in the bowl of a stand mixer fitted with a whisk, beat the eggs and sugar until thick and pale (about 4 minutes). Beat in coffee powder and vanilla, then fold in the melted chocolate mixture.
  • Mix together the flour, baking powder and salt and fold that into the mixture until well blended.
  • Make sure the batter isn't too warm, then add remaining 2 cups chocolate chips and allow the batter to rest at room temperature for 30 minutes. It will thicken slightly as it stands.
  • Preheat oven to 350 degrees. Line cookie sheets (4) with parchment paper.
  • Using rounded teaspoonfuls, drop batter onto baking sheets and bake just until the tops become dry and crack (about 10 minutes).
  • Allow the cookies to cool on the trays, then remove and set on a wire rack to cool completely.