Double-Dark Mocha Drops
Double-Dark Mocha Drops
(37)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | about 4 1/2 dozen 2" cookies |
Ingredients
- 1/2 cup (8 tablespoons) butter
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon to 1 tablespoon espresso powder; optional, to taste
- 1 teaspoon ground cinnamon, optional*
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup Double-Dutch Dark Cocoa or King Arthur All-Purpose Cocoa
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 cups chips: cappuccino, cinnamon, chocolate, or a mixture
- *Use ground cinnamon if you like the cinnamon/chocolate combination, but aren't using cinnamon chips.
Directions
1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
2) Combine the butter, sugars, baking soda, salt, espresso powder, and cinnamon in a mixing bowl.
3) Beat until the mixture is smooth.
4) Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that's OK.
5) Beat in the cocoa.
6) Add the flour, beating slowly to combine.
7) Add the chips, mixing until they're well-distributed.
8) Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.
9) Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart.
10) Allow the cookies to cool right on the baking sheet.
Reviews
05/18/2012- Loved, loved, loved these cookies. I used bittersweet chocolate, white chocolate and the espresso chips. I made them much bigger; they took about 14 minutes to bake. They were soft and delicious. The cinnamon flavor with the chocolate was great. I will make these again.
- 04/28/2012
- These cookies are wonderful with the mixed flavors. They are easy to make and freeze well. Definately a keeper.
- 04/11/2012
- I absolutely loved these. I subbed half the flour with Whole Wheat Pastry Flour and used 1/2C Shortening + 1 tbs of water instead of butter, which I always do when making cookies. I may reduce the chips a bit next time, and there will be a next time soon!!
- 03/26/2012
- I love dark chocolate, so hands-down, these are the best cookies I've ever made or tasted. I used double dark dutch cocoa powder (which is one of those products that you don't realize you're missing out on until you bake with it the first time) and 2 tsp espresso powder, (which I thought was the perfect amount). Because I like the chocolate-cinnamon combination, I used ground cinnamon as recommended, plus 1 cup cinnamon chips, and bittersweet chips for the other 1 cup. I've never used cinnamon chips before, and though there were excellent, I might consider using twice the ground cinnamon and 2 cups mini bittersweet chips instead. I described them to my husband as dark chocolate cinnamon espresso cookies, but either way, I will definitely make these again.
- 03/21/2012
- These have become my favorite cookie. I omit the cinnamon, use the lesser amount of espresso power, and use a combination of white and semi-sweet chips. I always double the recipe now and use my smallest cookie scoop. I always get exactly eight dozen (I love it when recipes turn out that way). On the day that I make them, I bake two dozen, then flash freeze the other six dozen on a cookie sheet. Once frozen, I package them two dozen to a quart-size freezer bag. I love it because these cookies don't spread much and I can fit the contents of one bag on a half sheet baking pan. I bake them for about 11 minutes from frozen. It couldn't be easier. I love being able to have fresh-baked cookies at the drop of a hat. My husband, kids, and coworkers love them, too!
03/08/2012- Easy to prepare tasty cookies. Become a bit dry after a couple of days - though they may not last that long! I used one Starbucks Via packet in lieu of espresso powder. May try with white chips next time and less/no cinnamon.
Yum! To keep drop cookies moist, consider adding a slice of bread to the tightly sealed cookie container. The bread slice will dry out, but keep the cookies moist. Some home bakers use a slice of apple or orange, but that may flavor the cookies. Happy Baking! Irene @ KAF
- 02/22/2012
- First time I made these and they turned out great!! I didn't have espresso so I used some Swiss mocha instant coffee and they are addictive, fabulous cookies. I can't stop eating them. Will make these more often!
- 02/07/2012
- The blend of cinnamon and chocolate in these is scrum-dilly-umptious. They were a big hit at the super bowl party I took them to.
- 02/05/2012
- Just made this cookie for the first time to fill our cookie jar for the school week. I made the recipe as written, but left out the cinnamon and used a bag of Nestle Peanut Butter and Milk Chocolate Chips (1 2/3 cups total) instead of 1 cup each of each flavor. Great texture and dark chocolate flavor...boys love them! I gave 4 stars (would've given 4 1/2 if I could!) instead of 5 because I was only able to squeak out 3 1/2 dozen, albeit I didn't have a teaspoon cookie scoop to use.
- 02/04/2012
- Absolutely wonderful. I made them using half cinnamon chips and half special dark chips. You can't stop popping them into your mouth. I brought bags of them to my favorite sales personnel in my favorite store and they all said they were the best ever. I will continue to make them using different flavor variations of chips. From start to finish the whole batch took only about half an hour. Plus, they freeze well.
