Double-Shot Mocha Chunks
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, they're oh-so-chocolatey-good!
Read our blog about these cookies, with additional photos, at Bakers' Banter.
- 1/2 cup butter
- 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
- 1 cup semisweet or bittersweet chocolate chips
- 1 cup chocolate chunks: semisweet, white, or chocolate-coffee
Directions
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1) Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets. |
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2) In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt. |
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3) Add the eggs and vanilla, beating until smooth. |
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4) Stir in the cocoa powder and flour; the dough will be stiff. |
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5) Mix in the chocolate chips and chunks. |
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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. |
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7) Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan. |
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Yield: 3 dozen cookies. |
Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 10 mins. to 10 mins.
- Total time:
- 20 mins. to 25 mins.
- Yield:
- 3 dozen cookies
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- Recipe comments (20) »
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!
Reviews
02/25/2010
Frustration! My policy, when making a new recipe, is to follow the instructions precisely the first time around, giving the recipe the benefit of the doubt. Big mistake here. (Oh, okay, I'll confess--I did throw in some chopped walnuts.) I had big doubts when I saw how thick and gloppy the dough was, but the recipe warned me about this being the case, so I ignored my better instincts and went ahead and baked these. They do NOT spread. Subsequent batches I flattened, and even so, these are not cookies I will ever make again. I love dark chocolate, but these are not for the faint of heart--being both heavy, dry, and too bitter. My teenage son tasted one, declared he didn't like it, and left. What a waste of my lovely and expensive Scharffen Berger chocolate chunks!
02/24/2010
If you're looking for the "chocolate chip" style cookie pictured above, this recipe needs tweaking. I increased sugar by 2tb, decreased flour (using KAF's measurement technique for flour) by 2tb and melted the butter before slowly incorporating to the room temperature eggs.
The picture here: http://www.kingarthurflour.com/blog/2009/11/16/those-three-little-words-we-love-to-hear-fast-easy-chocolate/
I felt was a better representation of the cookie than the Baker's Catalog.
Taste wise this cookie is superb; it is easy to prepare and bake; clean-up is a snap. But be prepared for a different mouth-feel than the Catalog picture might have you wanting.
(Thank you Molly at the Baker's Hotline for listening to my 4th batch woes!)
Thank YOU, Lisa, for patiently working out a better way of making the cookies! Molly @ KAF
02/24/2010
I also followed the recipe exactly as written and my cookies did not flatten out either. They don't look like the picture at all. My guess is the cookies in the picture were not made following this recipe. They were cookies used by food stylists to take pretty pictures of. I weighed my flour with a digital scale, my butter was at room temp and so were my eggs. The cookies taste OK, maybe a bit dry, but otherwise very good.
I'm sorry your cookies didn't turn out as expected. If you look at the pictures on the blog you'll see it's a more solid, non-spreading cookie. Here's the link to it: http://www.kingarthurflour.com/blog/2009/11/16/those-three-little-words-we-love-to-hear-fast-easy-chocolate/ Please give us a call at the Baker's Hotline if you'd like to go over the recipe. Molly @ KAF
02/23/2010
Been baking for years....Followed this recipe to the letter and measured flour as you suggest. I find on the blog your baker suggests ROOM TEMP eggs. You need to print on the recipe. TOO dense, dry and did NOT flatten out at all. Does not resemble the picture. Please post representative pix. Mine were nearly black in color not chocolatey brown as you represent. Taste is good but not worth the expense of the ingredients. Need a baking course correction if you ask me.
How frustrating that your efforts and ingredients didn't give you the results pictured. We'd love to problem solve with you by calling the Baker's Hotline at 802-649-3717. Irene @ KAF
02/08/2010
My 12 year old son made these last week when he was bored. Although they did not to flatten, I cannot say why because he did this all by himself. They will definitely be added to my recipe book, as we could not get enough of these yummy cookies. Thanks for another hit!
02/04/2010
I have been baking for many years. I followed this recipe to a "t". The result: dry floury cookies that didn't flatten or look at all like the picture-what did I do wrong???
Hello - I am sorry this recipe did not perform as expected. Be sure you are measuring your flour correctly (scale to 4 oz.) or use the fluff, sprinkle and sweep method as shown on our website(http://www.kingarthurflour.com/recipes2008/measuring-flour.html). The cocoa should weigh 2 oz. Do not pack the cocoa if measuring in a measuring cup. Room temperature butter and eggs are also required. Elisabeth @ KAF
01/26/2010
very easy to put together, but I wonder whether the proportions are off; there didn't seem to be enough butter and other wet ingredients to offset the dry and chips. The dough really didn't hold together, I had to push it together, and when they were baked, they were unusually dry. I am a professional chef so am quite sure I followed the recipe to a "t". What happened? expensive ingredients to have go wrong --
There are many questions we would ask a first time baker; Was the butter at room temperature, Did you measure the flour correctly? Did you weigh the flour? A baker with your skills may want to chat with one of our bakers and we will problem solve with you. Call us at 802-649-3717. Irene @ KAF
01/25/2010
I was very disappointed in this recipe-the cookies I made didn't flatten out or even look remotely like yours, however, they tasted good. I have been a very successful baker for many years-what happened?
Our recipes are designed for a cup of flour weighing 4 1/4 ounces. If you scooped with your cup, your cup of flour would weigh 5 to 6 ounces or more. See how we suggest you measure your flourhere
12/21/2009
Was a hit at a party last night. My relalization: needs more espresso! I used a really good whole bean espresso roast, so I think you need to either have a packed teaspoon (as my grinder really fluffs up whatever it grinds), or at least double this. I'm not a coffee drinker, but I could tell it just needed more, so I shoveled some more in, since I ground too much, anyway. Even with the "double shot" I gave it, it wasn't overpowering...the sheer chocolate explosion just won't let that happen.
12/14/2009
attended cookie swap on the 13th and although we didn't make this one I couldn't wait to buy the ingredients to!! What a fantastic recipe and what an awesome day we had yesterday...we will be back!!
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