Cocktail Recipes, Spirits, and Local Bars

Mocha Chocolate Chip Cookies

Mocha Chocolate Chip Cookies

This recipe will give you eggless, caffeinated cookie dough, making it unlikely that the batter will ever make it into the oven. But if your will power is strong enough, I can’t think of any cookie that tastes better freshly baked. The strong coffee is perfectly offset by the dark chocolate, which of course is best appreciated when it’s still melting. Give these cookies a try, whether it’s from the hot oven or straight from the mixing bowl.

Prep Time: 10 minutes
Cook Time: 12-14 minutes
Total time: 22-30 minutes

Serving Size 48 Cookies

Ingredients

2 cups all-purpose
½ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
10 oz (2 ½ sticks) unsalted butter, softened at room temperature
3 tablespoons instant espresso powder (or 4 tbs. instant-coffee granules, crushed)
1 cup confectioners’ sugar
½ cup brown sugar
1 ½ cups semisweet chocolate chips

Photo by framedcooks.com

Directions

  1. Preheat oven to 350°F. Line a cooling rack with paper towels.
  2. In a medium bowl, combine flour, baking powder, cinnamon, and salt.
  3. In a larger bowl, beat the butter and coffee until well combined. Add the confectioners’ sugar and brown sugar and beat until combined.
  4. Stir in the flour mixture about ½ cup at a time.
  5. Stir in the chocolate chips.
  6. Scoop out about 1 tbs. of dough at a time, flattening it into disks.
  7. Place each disk on an ungreased baking sheet, spacing them about 2 inches apart.
  8. Bake until the edges start to darken, 12 to 14 minutes.
  9. Let the cookies cool for 1-2 minutes and then transfer them to cooling racks.

The post Mocha Chocolate Chip Cookies appeared first on Spoon University.


  1. Filling
    • 1/2 cup semisweet chocolate chips (about 3 ounces)
    • 1/2 cup whipping cream
    • 1 tablespoon instant coffee granules
    • 3/4 cup powdered sugar
    • 6 tablespoons (3/4 stick) unsalted butter, room temperature
    • 1 teaspoon vanilla extract
  2. Cookies
    • 1 cup all purpose flour
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 2/3 cup (packed) golden 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 (about 12 ounces)
    • 1 cup pecans, coarsely chopped
  1. For filling:
    1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
    1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
    2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

    1. Filling
      • 1/2 cup semisweet chocolate chips (about 3 ounces)
      • 1/2 cup whipping cream
      • 1 tablespoon instant coffee granules
      • 3/4 cup powdered sugar
      • 6 tablespoons (3/4 stick) unsalted butter, room temperature
      • 1 teaspoon vanilla extract
    2. Cookies
      • 1 cup all purpose flour
      • 3 tablespoons unsweetened cocoa powder
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1/2 cup (1 stick) unsalted butter, room temperature
      • 2/3 cup (packed) golden 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 (about 12 ounces)
      • 1 cup pecans, coarsely chopped
    1. For filling:
      1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
      1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
      2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

      1. Filling
        • 1/2 cup semisweet chocolate chips (about 3 ounces)
        • 1/2 cup whipping cream
        • 1 tablespoon instant coffee granules
        • 3/4 cup powdered sugar
        • 6 tablespoons (3/4 stick) unsalted butter, room temperature
        • 1 teaspoon vanilla extract
      2. Cookies
        • 1 cup all purpose flour
        • 3 tablespoons unsweetened cocoa powder
        • 1 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1/2 cup (1 stick) unsalted butter, room temperature
        • 2/3 cup (packed) golden 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 (about 12 ounces)
        • 1 cup pecans, coarsely chopped
      1. For filling:
        1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
        1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
        2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

        1. Filling
          • 1/2 cup semisweet chocolate chips (about 3 ounces)
          • 1/2 cup whipping cream
          • 1 tablespoon instant coffee granules
          • 3/4 cup powdered sugar
          • 6 tablespoons (3/4 stick) unsalted butter, room temperature
          • 1 teaspoon vanilla extract
        2. Cookies
          • 1 cup all purpose flour
          • 3 tablespoons unsweetened cocoa powder
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1/2 cup (1 stick) unsalted butter, room temperature
          • 2/3 cup (packed) golden 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 (about 12 ounces)
          • 1 cup pecans, coarsely chopped
        1. For filling:
          1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
          1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
          2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

          1. Filling
            • 1/2 cup semisweet chocolate chips (about 3 ounces)
            • 1/2 cup whipping cream
            • 1 tablespoon instant coffee granules
            • 3/4 cup powdered sugar
            • 6 tablespoons (3/4 stick) unsalted butter, room temperature
            • 1 teaspoon vanilla extract
          2. Cookies
            • 1 cup all purpose flour
            • 3 tablespoons unsweetened cocoa powder
            • 1 teaspoon baking soda
            • 1/2 teaspoon salt
            • 1/2 cup (1 stick) unsalted butter, room temperature
            • 2/3 cup (packed) golden 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 (about 12 ounces)
            • 1 cup pecans, coarsely chopped
          1. For filling:
            1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
            1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
            2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

            1. Filling
              • 1/2 cup semisweet chocolate chips (about 3 ounces)
              • 1/2 cup whipping cream
              • 1 tablespoon instant coffee granules
              • 3/4 cup powdered sugar
              • 6 tablespoons (3/4 stick) unsalted butter, room temperature
              • 1 teaspoon vanilla extract
            2. Cookies
              • 1 cup all purpose flour
              • 3 tablespoons unsweetened cocoa powder
              • 1 teaspoon baking soda
              • 1/2 teaspoon salt
              • 1/2 cup (1 stick) unsalted butter, room temperature
              • 2/3 cup (packed) golden 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 (about 12 ounces)
              • 1 cup pecans, coarsely chopped
            1. For filling:
              1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
              1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
              2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

              1. Filling
                • 1/2 cup semisweet chocolate chips (about 3 ounces)
                • 1/2 cup whipping cream
                • 1 tablespoon instant coffee granules
                • 3/4 cup powdered sugar
                • 6 tablespoons (3/4 stick) unsalted butter, room temperature
                • 1 teaspoon vanilla extract
              2. Cookies
                • 1 cup all purpose flour
                • 3 tablespoons unsweetened cocoa powder
                • 1 teaspoon baking soda
                • 1/2 teaspoon salt
                • 1/2 cup (1 stick) unsalted butter, room temperature
                • 2/3 cup (packed) golden 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 (about 12 ounces)
                • 1 cup pecans, coarsely chopped
              1. For filling:
                1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
                1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
                2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

                1. Filling
                  • 1/2 cup semisweet chocolate chips (about 3 ounces)
                  • 1/2 cup whipping cream
                  • 1 tablespoon instant coffee granules
                  • 3/4 cup powdered sugar
                  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
                  • 1 teaspoon vanilla extract
                2. Cookies
                  • 1 cup all purpose flour
                  • 3 tablespoons unsweetened cocoa powder
                  • 1 teaspoon baking soda
                  • 1/2 teaspoon salt
                  • 1/2 cup (1 stick) unsalted butter, room temperature
                  • 2/3 cup (packed) golden 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 (about 12 ounces)
                  • 1 cup pecans, coarsely chopped
                1. For filling:
                  1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
                  1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
                  2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

                  1. Filling
                    • 1/2 cup semisweet chocolate chips (about 3 ounces)
                    • 1/2 cup whipping cream
                    • 1 tablespoon instant coffee granules
                    • 3/4 cup powdered sugar
                    • 6 tablespoons (3/4 stick) unsalted butter, room temperature
                    • 1 teaspoon vanilla extract
                  2. Cookies
                    • 1 cup all purpose flour
                    • 3 tablespoons unsweetened cocoa powder
                    • 1 teaspoon baking soda
                    • 1/2 teaspoon salt
                    • 1/2 cup (1 stick) unsalted butter, room temperature
                    • 2/3 cup (packed) golden 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 (about 12 ounces)
                    • 1 cup pecans, coarsely chopped
                  1. For filling:
                    1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
                    1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
                    2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

                    1. Filling
                      • 1/2 cup semisweet chocolate chips (about 3 ounces)
                      • 1/2 cup whipping cream
                      • 1 tablespoon instant coffee granules
                      • 3/4 cup powdered sugar
                      • 6 tablespoons (3/4 stick) unsalted butter, room temperature
                      • 1 teaspoon vanilla extract
                    2. Cookies
                      • 1 cup all purpose flour
                      • 3 tablespoons unsweetened cocoa powder
                      • 1 teaspoon baking soda
                      • 1/2 teaspoon salt
                      • 1/2 cup (1 stick) unsalted butter, room temperature
                      • 2/3 cup (packed) golden 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 (about 12 ounces)
                      • 1 cup pecans, coarsely chopped
                    1. For filling:
                      1. Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
                      1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
                      2. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.