If you enjoy the classic combination of coffee and chocolate, these mocha cookies are a must-try. This Coffee flavoured Atta Biscuit is made with wholewheat flour and sweetened with jaggery, giving it a rich, deep flavour and a slightly rustic texture. The cookies bake up with crisp edges and soft centres, with melty dark chocolate in every bite.
These eggless cookies are simple to make and come together with basic pantry ingredients. They are perfect for tea time, coffee breaks, or when you want a slightly more thoughtful, everyday bake.
Let’s look at the main ingredients!
Butter
Butter adds richness and helps create that soft, tender texture. It also helps the cookies spread slightly while baking.
Jaggery
Jaggery gives a deep caramel-like sweetness and pairs beautifully with coffee and chocolate. It is less processed than regular sugar and adds a richer flavour profile.
Milk + Instant Coffee
Coffee dissolved in milk creates the signature mocha flavour. It blends smoothly into the dough and gives a balanced, slightly bold taste.
Vanilla Extract
Vanilla enhances both the coffee and chocolate notes. It rounds out the overall flavour of the cookies.
Salt
A small pinch of salt balances the sweetness. It also enhances the chocolate flavour.
Wholewheat Flour (Atta)
Wholewheat flour adds a slightly nutty taste and makes these cookies more wholesome. It also gives structure to the dough.
Baking Powder
Baking powder helps the cookies rise slightly. It ensures they are not dense.
Dark Chocolate (Jaggery Sweetened, if available)
Chocolate chunks add pockets of richness and texture. They melt slightly and create that classic gooey bite.
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Why You’ll Love This Recipe
- Eggless and easy to make
- Made with wholewheat flour (atta)
- Sweetened with jaggery for a deeper flavour
- Perfect balance of coffee and chocolate
- Uses simple pantry ingredients
- Can be made softer or crispier based on baking time
These coffee and chocolate flavoured mocha cookies are simple, comforting, and full of flavour. They bring together everyday ingredients in a way that feels a little more special, without being complicated. Whether you call them mocha cookies or a Coffee flavoured Atta Biscuit, they are perfect for slow afternoons and coffee breaks.
1/2 cup (100g) - Soft Butter 1/2 cup (80g) - Powdered Jaggery 1/4 tsp - Baking Powder 1/4 tsp Pink Salt ot 1/8 tsp Salt 1 cup (130g) - Wholewheat Flour 2 tbsp (30ml) - Milk 1 tbsp - Instant Coffee 50g - Dark Chocolate Chunks/Chips 1. Cream Butter and Jaggery 2. Add Coffee Mixture 3. Add Flavourings 4. Add Dry Ingredients 5. Shape the Cookies 6. Chill the Dough 7. Bake 8. Cool and Store
Use soft butter, not melted butter, for the right texture Powder the jaggery well to avoid uneven sweetness in the cookies. Do not skip chilling, as it improves texture and prevents cookies from spreading. Do not over mix after adding flour, as it can make cookies dense Bake slightly less for softer cookies and slightly longer for crispier ones. Let the cookies cool on the tray with the oven door slightly open for a few minutes before moving.
Ingredients
Instructions
Add softened butter and jaggery to a bowl. Cream until light, smooth, and slightly fluffy.
Mix instant coffee with milk until fully dissolved. Add it to the butter mixture and stir until well combined. You can also add this after you add the dry ingredients as in step 4.
Add vanilla extract and salt to the mixture. Mix again until everything is evenly incorporated.
Add wholewheat flour and baking powder to the bowl. Mix gently to form a soft dough without overworking it.
Portion the dough and roll into balls. Press in dark chocolate chunks on top or into the centre.
Place the shaped dough in the fridge. Chill for 20 minutes to help the cookies hold their shape.
Preheat the oven to 180°C. Bake the cookies for 15-20 minutes for a softer cookie until the edges are set and the centres look soft. Or bake them for 25 mins for crispier cookies.
Let them cool completely on a wire rack and then store in an airtight container for upto 3 weeks.Notes
