Double-Shot Mocha Chunks
Double-Shot Mocha Chunks
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| Yield: | 3 dozen cookies |
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
Directions
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
12/18/2011- 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.
- 10/19/2011
- 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.
- 08/13/2011
- 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.
06/17/2011- 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.
- 05/03/2011
- 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!
- 04/03/2011
- 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.
- 01/23/2011
- 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
- 01/13/2011
- 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.
- 11/24/2010
- 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.
- 11/08/2010
- 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.
