Double-Shot Mocha Chunks

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen cookies
Recipe photo

Break open these dense, brownie-like drop cookies hot from the oven to find pools of melting chocolate inside. Once they're completely cooled, the chocolate pools solidify into nuggets; either way, … More »

Double-Shot Mocha Chunks

star rating (47) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen cookies
Published: 01/01/2010

Ingredients

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 3/4 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup Dutch-process cocoa
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 cup semisweet or bittersweet chocolate chips
  • 1 cup chocolate chunks: semisweet or white

Tips from our bakers

  • Reader Mrs. M. says she makes a "Chunky bar" variation of these with 4 ounces (2/3 cup) chocolate chips, 4 ounces (3/4 cup) raisins, and 4 ounces (3/4 cup) peanuts, instead of all chocolate chips and chunks. We found that these cookies will be VERY soft coming out of the oven, but don't panic; they'll firm up nicely as they cool. Thanks, Mrs. M!
  • For slightly flatter cookies, bake on a greased (not parchment-lined) cookie sheet; and press them down gently with your fingers before baking.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.

2) In a medium bowl, mix together the melted butter, sugar, baking powder, espresso powder, and salt.

3) Add the eggs and vanilla, beating until smooth.

4) Stir in the cocoa powder and flour; the dough will be stiff.

5) Mix in the chocolate chips and chunks.

6) Drop the cookies by tablespoonfuls (about 1 1/2" balls) onto the prepared baking sheets, leaving about 1 1/2" between them. A tablespoon cookie scoop works well here.

7) Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.

Yield: 3 dozen cookies.

Reviews

1 2345  All  
  • star rating 12/18/2011
  • Jane C from KAF Community
  • These are decadently delicious! My new "secret" is using great dutch cocoa like Bensdorp from KA. It gives me the best results with brownies and now this cookie recipe. It's a definite keeper that I will make again and again, including a batch for Christmas cookies this week.
  • star rating 10/19/2011
  • artscrivener18674 from KAF Community
  • I used 4 oz of semi-sweet chips, 4 oz of milk chocolate chips, & 4 oz of chopped pecans. Using the black cocoa gave the cookies a very dark sheen.
  • star rating 08/13/2011
  • HMB from KAF Community
  • I LOVE these cookies. The recipe torn from the catalog is stuck to my fridge with a magnet because I make them so often. It's a great way to use up odd and ends of chips. I made them earlier in the week with a combination of semisweet chocolate, white chocolate and butterscotch chips. I love that deep flavor the espresso powder brings. I love to nibble on a couple of these with my afternoon coffee. YUM!!! The batter is kind of sticky and soft for a cookie, so the first time you make these you might wonder if you've done something wrong -- no, just go with it, they'll turn out fine.
  • star rating 06/17/2011
  • Chris from Eureka, CA
  • I also had problems with these cookies coming out too dull and not spreading (I didn't melt the butter, since I was going by the recipe from the catalog). I think there's just too much cocoa or flour in this recipe. Cookies were improved (shinier, moister, spread better) when I added a few tablespoons of vegetable oil.
    The melting of the butter with the sugar actually enhances the shiny top of the cookies. I'm having trouble locating the catalog version of the recipe. It is possible that you may have measured too much flour. Here is how we recommend you measure flour by volume: http://bit.ly/iL7FTF For slightly flatter cookies, bake on a greased (not parchment-lined) cookie sheet; and press them down gently with your fingers before baking.
  • star rating 05/03/2011
  • dobj from KAF Community
  • I have used this recipe many times and last time I used raspberry jammies. OMG these are sooo yummy. I used KAF cocoa powder chocolate chips and espresso. I'm sure they wouldn't be as good using grocery chocolate ingredients. I made them in little balls rolled in sparkling sugar, they look like truffle cookies and stay that way when baked. They are moist and not too sweet... This recipe is made for chocolate lovers, best cookies I ever had! Thanks KAF for this wonderful recipe!
  • star rating 04/03/2011
  • lizard2186 from KAF Community
  • I made these for my boyfriend to take to work, and they got rave reviews, including "best cookie I ever had." I used some leftover chocolate chips in my pantry, as well as KAF's white chocolate chunks and burgundy chocolate chunks. This is a good recipe to use the open bags of chocolate chips around your pantry, by the way. I really liked how dark the cookie dough was, and the contrast between that and the white chocolate was fabulous. I had to shorten the baking time by a minute or two, I felt like the cookies can dry out fairly quickly. I will definitely be making these again.
  • star rating 01/23/2011
  • avidbirder from KAF Community
  • These cookies were so-so for me. They didn't have enough deep chocolate flavor, and I think the white whole wheat gave them a bit of a chalky texture... not my favorite KAF cookie but passable. I might try to spice them up somehow.
    Give us a call on the baker's hotline so we can give you some ideas on how to make this recipe more suitable to your tastes. ~Amy @KAF
  • star rating 01/13/2011
  • barbara1021 from KAF Community
  • I'm not a big chocolate fan, so I didn't really enjoy the taste of these. My family did enjoy them and they are easy to make, so I can't give it a bad rating. I mixed 1/2 cup of bittersweet & semisweet chunks in it. I think next time I might mix in some peanut butter chips to see if I like the taste better.
  • star rating 11/24/2010
  • hannahpringle from KAF Community
  • I substituted 1 of the tsps of Vanilla with Peppermint and added the peppermint crunch instead of one of the cups of chocolate chunks to make a subtle Peppermint Mocha cookie. Perfection! These also roll up well, if you prefer a "prettier" cookie than just dropping the rough dough. Will most definitely make again.
  • star rating 11/08/2010
  • irishfan from KAF Community
  • The cookies have a marked coffee flavor, so they will not be for everybody. However,to those coffee-lovers in the group, these cookies will be a hit. Watch them carefully in the oven, as it is easy to over bake them.
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