Mocha Slice Cookies

64 Ratings
  • 5 22
  • 4 11
  • 3 20
  • 2 7
  • 1 4

Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.

Martha Stewart Living, December 2005

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Recipe Summary

Yield:
Makes about 4 dozen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

  • Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely.

Cook's Notes

Store in airtight containers at room temperature up to 2 days.

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Reviews (22)

64 Ratings
  • 5 22
  • 4 11
  • 3 20
  • 2 7
  • 1 4
Martha Stewart Member
12/09/2019
I’ve made this recipe 8 times and love it. I don’t use a paper tube , just form into the shape and size I want And I roll the dough in ground hazelnuts not sugar. Cocoa nibs are easy for me to find in my local bulk shop. They don’t melt in the cookie unlike chocolate chips. I love the crunchy texture! Our favourite cookies of all time!
Martha Stewart Member
05/14/2017
Peggiec thankfully Martha gives us great recipes that you don't find everywhere else. Yes some ingredients are specific to this recipe, but I have made this with & without the cocoa nibs. When I haven't had them, I ground nuts & it worked out great. I don't feel it is beholden on her to give subs[filtered]utes for everything.
Martha Stewart Member
11/04/2014
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.
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Martha Stewart Member
10/11/2012
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.
Martha Stewart Member
07/08/2012
Maybe kooc2vul is confusing circumferance with diameter? A 2 inc log will definately fit in papertowel tube.
Martha Stewart Member
01/22/2012
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.
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Martha Stewart Member
12/31/2011
I hope this link takes. I found cocoa nibs at an online source called Theo Chocolate. Cross your fingers, here's the link: https://www.theochocolate.com/store/products/specialty-chocolate/cocoa-nibs If you can't click the link go to worldwideweb(dot)theochocolate(dot)com and click on the "Shop Theo" tab
Martha Stewart Member
01/23/2011
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.
Martha Stewart Member
12/07/2010
Can these cookies be frozen after baking? I want to include them in my Christmas baskets, any helpful hints would be appreciated.
Martha Stewart Member
01/14/2009
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.
Martha Stewart Member
12/22/2008
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!
Martha Stewart Member
12/21/2008
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!!
Martha Stewart Member
12/11/2008
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.
Martha Stewart Member
12/11/2008
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!!
Martha Stewart Member
11/30/2008
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.
Martha Stewart Member
11/14/2008
For Dutch processed cocoa try the King Arthur Flour web-site. They are having some great specials now and are a wonderful resource.
Martha Stewart Member
08/03/2008
rather than cocoa nibs, try chocolate chips. It makes a smoother cookie both in texture and taste.
Martha Stewart Member
07/20/2008
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.
Martha Stewart Member
06/02/2008
I found Cacao nibs at William Sononma. They were a little pricey though. $9.50 for a 6 oz box.
Martha Stewart Member
05/30/2008
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),
Martha Stewart Member
05/30/2008
What are cocoa nibs and where would you find them? Thank you.
Martha Stewart Member
05/29/2008
Where do you find cocoa nibs?
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