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+ servings

Chocolate Chocolate-Chip Cookies with Mocha Cream Filling

Servings 20



  • 1/2 cup semisweet chocolate chips
  • 1/2 cup whipping cream
  • 1 tablespoon instant coffee granules
  • 3/4 cup powdered sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract


  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules
  • 2 cups semisweet chocolate chips
  • 1 cup pecans, coarsely chopped


  • For the Filling: In a heavy saucepan, stir chocolate chips, whipping cream, and coffee granules over medium heat until chocolate melts. Let cool to room temperature, about 20 minutes.
  • Beat together sugar, butter, and vanilla using an electric mixer until well-blended. Beat in chocolate mixture. Refrigerate for about 8 minutes, until beginning to firm.
  • For the Cookies: Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • With an electric mixer, beat together butter, brown sugar, and white sugar until smooth. With mixer running, add egg, water, vanilla, and instant coffee. Mix well.
  • Add in flour mixture and mix just until blended. Stir in chocolate chips and pecans.
  • Drop dough by tablespoonfuls onto prepared baking sheets, spaced 2 inches apart. Bake cookies until firm to touch on top and no longer shiny, about 13 minutes. Cool on sheets 10 minutes and then transfer to racks to cool completely.
  • Turn half of cookies flat side up and spread each one with about 1 tablespoon of filling. Top with a second cookie. Refrigerate for 2 hours. Cookies should be served chilled as the filling gets a little loose and runny at room temperature.