Chewy. Chocolate. Expresso. Cookies. There’s nothing I don’t love about that name. The cookies themselves are even better. If you’re a fan of mochas, these cookies will not disappoint. With cocoa, molasses, espresso powder, and a healthy (or unhealthy) amount of butter, this is one melt-in-your-mouth treat that will disappear as quickly as you make them!

One surprising ingredient in these cookies is unsulphered molasses. What the heck is that? Well, molasses comes in three different forms. It’s all about the sugar cane maturity. Unsulphered molasses is really just “normal” molasses with less mature sugar. The result is a rich and sweet syrup. It pairs beautifully with cocoa and espresso!

To get started with these cookies, preheat your oven to 350. Next, place butter in a large bowl and stir in cocoa and molasses. In a medium bowl combine flour, baking soda, and salt. Add 1 c. sugar, egg, vanilla extract, and espresso powder to the butter mixture. Stir dry ingredients into the wet.

The next step is the hardest. Cover and chill dough for as little as an hour or up to 3 days. I suggest leaving the dough to chill overnight, but I know how hard it is to wait for that chewy, chocolatey goodness. What I normally do is let the dough chill for an hour, then take half of it out and bake, leaving the other half to chill overnight. It’s a win-win since that means you’ll have multiple days with fresh cookies available.

Once chilled, roll a generous tablespoon of dough into balls and roll them in the remaining white sugar. Then, place cookies 2 inches apart onto ungreased baking sheets. Bake cookies, one sheet at a time, for 10-12 minutes (Or until cookies are puffed, centers are set and they are beginning to form cracks.) Do not overbake. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.

This is one recipe you won’t want to miss! Get the full ingredient list and instructions below!