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Mocha Slice Cookies

  • Yield: Makes about 4 dozen
Mocha Slice Cookies

Source: Martha Stewart Living, December 2005


  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup cocoa nibs
  • Coarse sanding sugar


  1. Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.

  2. Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.

  3. Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inchthick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

  4. Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.

Reviews (20)

  • vgondrezick 4 Nov, 2014

    When I have a chocolate craving this is one of my favorite fixes! For those having trouble finding the cocoa nibs...Sur La Table carries them. I use Valrhona cocoa powder, substituted a capsule of nespresso for the espresso powder & used ground pecans this time. I only subbed because didn't realize I had run out, but have made these the "proper way" countless times over the years.

  • Jim in Rochester 11 Oct, 2012

    LakeladyPatti is the one who has circumference and diameter mixed up. The inside DIAMETER (the distance straight across, not around) of a paper towel tube is 1.6 inches. A roll of cookie dough 2 inches in DIAMETER (what the recipe says) will NOT fit inside.

    But this recipe makes nasty tasting, bitter cookies with no chocolate, coffee or any other flavor - just bitterness. The dough is EXTREMELY stiff and sticky, impossible to scrape off anything it touches; and cocoa nibs are just weird.

  • LakeladyPatti 8 Jul, 2012

    Maybe kooc2vul is confusing circumferance with diameter? A 2 inc log will definately fit in papertowel tube.

  • ppeditgal 22 Jan, 2012

    I have a few issues with this recipe. The first thing is that if you roll a log 2 inches in diameter, you will not get 4 dozen 1/4 inch sliced cookies. Also a 2 inch diameter log will not fit in a paper towel tube. If you make the log 1 inch in diameter, not only will it fit in a paper towel tube but you probably will get the 4 dozen cookies out of the recipe as indicated. At 2 inches in diameter, I only got a 26 cookie yield.

  • Since1982 31 Dec, 2011

    I hope this link takes. I found cocoa nibs at an online source called Theo Chocolate. Cross your fingers, here's the link:

    If you can't click the link go to worldwideweb(dot)theochocolate(dot)com and click on the "Shop Theo" tab

  • samanthalenore 23 Jan, 2011

    We couldn't find cocoa nibs, even at a Whole Foods in NYC! So instead we used chopped unsweetened dark chocolate. We made several batches of these, and if you can't find the cocoa nibs, make to roughly chop the chocolate, and not necessarily a full 1/2 cup of it, either. It can turn from "sophisticated" to "bitter" quickly. Our best batch was with about 1/4 cup unsweetened chocolate, and 1/4 cup mini semisweet morsels. Very delicious when done like this! A great, rich, grown-up cookie.

  • AmyBakes 7 Dec, 2010

    Can these cookies be frozen after baking? I want to include them in my Christmas baskets, any helpful hints would be appreciated.

  • sarabranscum 14 Jan, 2009

    These are amazing cookies. You can buy cocoa nibs at Whole Foods. If you make them without the cocoa nibs they will be totally different and not the same cookies. If you like them with chocolate chips, try again with cocoa nibs. It's worth finding them like I did.

  • KimKubicek 22 Dec, 2008

    These cookies were very rich and delicious. I couldn't find instant espresso, so I used instant coffee, instead. Also, instead of cocoa nibs, I used chocolate morsals and ground them in a nut grinder. Both worked well!

  • bskts4ewe 21 Dec, 2008

    I've been able to find cocoa nibs @ Whole Foods, I'd check Trader Joe's too. Maybe World Market too. What I dont use I seal well in the freezer too. I know what its like to be in a tiny town and not have everything when you need it!!

  • Peggiec 11 Dec, 2008

    Martha - some of your recipies are exclusive - where does the average person find cocoa nibs? Not all of us in Texas can afford or locate these ingredients. I live in a small town 20 miles away from Houston....I would not drive into downtown Houston (50 miles or so) to purchase cocoa nibs. Please give us substitues for expensive and not usable for any other recipe ingredients.

  • HRHQV 11 Dec, 2008

    These cookies have been a hit for Christmas for the last 2 years - I get asked by several people if I'm going to make them again. I replace the cocoa nibs with Ghiradelli choco chips and the cookies are scrumptious!!

  • joao_dasilva 30 Nov, 2008

    To replace cocoa nibs, I'd just shave the equivalent weight of 70% - 85% bittersweet chocolate with a vegetable peeler. I wouldn't worry about Dutch processed cocoa too much either. It's less acidic and smoother tasting which matters in things like hot cocoa where its flavor is in the spotlight. It wouldn't wreck this recipe to use regular Ghirardelli for example.

  • justjohanna 14 Nov, 2008

    For Dutch processed cocoa try the King Arthur Flour web-site. They are having some great specials now and are a wonderful resource.

  • andrealynn 3 Aug, 2008

    rather than cocoa nibs, try chocolate chips. It makes a smoother cookie both in texture and taste.

  • Jan4kids 20 Jul, 2008

    Can I replace the cocoa nibs for something else. Plus, in my area I haven't yet found Dutch process cocoa...Is there some other cocoa I can use? Thanks.

  • djbobalek 2 Jun, 2008

    I found Cacao nibs at William Sononma. They were a little pricey though. $9.50 for a 6 oz box.

  • pastrynosh 30 May, 2008

    okay, Eiemom, I found out the information we were looking for. Here is a small explanation: , COCOA NIBS are (broken cocoa beans removed from their hulls),

  • pastrynosh 30 May, 2008

    What are cocoa nibs and where would you find them? Thank you.

  • eviemom35 29 May, 2008

    Where do you find cocoa nibs?

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