Mocha Dot Cookies

  • Servings: 36 cookies
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes


  • 2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon instant espresso powder mixed with 1 tablespoon water
  • 8 ounces sour cream
  • 1 cup white chocolate chips


1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt and set aside.
3. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for 2 minutes, then add the brown sugar and beat for an additional 3 minutes. Add the egg and espresso mixture and mix well. Alternate adding the dry ingredients and sour cream until well blended. Fold in the chips by hand.
4. Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 1½ inches apart. Bake for
12 to 15 minutes.
5. Cool on a wire rack. Store between layers of waxed paper or parchment paper in an airtight container.

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