A bit of instant coffee enhances the flavor of these double-chocolate cookies.
Recipe courtesy of Domino Sugar
Bittersweet Chocolate Mocha Cookies
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 32 cookies
- Difficulty Level Intermediate
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, cut into small chunks
- 1 3/4 cups chocolate chips, bittersweet or semisweet, divided
- 1 tablespoon instant coffee or espresso crystals
- 3/4 cup Granulated Sugar
- 3/4 cup packed Light Brown Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- Prepare parchment-lined or nonstick cookie sheets.
- In medium bowl, stir together flour, cocoa, baking powder and salt; set aside.
- n microwave-safe bowl, combine butter, 1/2 cup of the chocolate chips and all the coffee. Microwave on HIGH for 30 seconds; stir. Repeat, stirring at 30-second intervals, until chocolate and butter are melted. Allow mixture to cool for 5 minutes. (if a microwave is unavailable you can do in bowl above boiling water, beware of letting bowl touch water).
- Stir sugars, eggs and vanilla into chocolate mixture.
- Add flour mixture and stir until incorporated; stir in remaining 1 1/4 cups chocolate chips.
- Drop by neatly rounded tablespoons onto prepared cookie sheets, 2 inches apart.
- Bake 10 minutes, or until cookies appear set. Do not overbake.
- Allow cookies to cool on cookie sheet for about 3 minutes, then transfer to racks to finish cooling.
- Course : Dessert, Snack
- Recipe Type : Cookies & Bars
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