These mocha cookies are the perfect decadent treat. If you are a chocolate and coffee lover, these cookies are for you. The dough is flavoured with silky rich melted dark chocolate, cocoa powder, as well as instant coffee. There are pools of delicious milk chocolate spread throughout the dough to balance out the slight bitterness of the coffee. Of course these cookies are finished with flaky sea salt. They are perfect for when you want to make a chocolate chip cookie with a twist, or perhaps if you are craving a brownie. They freeze amazingly so if you make yourself a batch and want to ensure they remain fresh for a long time, let them cool, place them in a ziplock bag and put in your freezer. Whenever you want a cookie, take out your dough, let your cookie thaw or eat frozen! Add these cookies to your list of cookies you need to make ASAP!
Mocha Cookies
Ingredients
- 200 grams dark chocolate 75%, chopped
- 125 grams unsalted butter diced
- 190 grams granulated sugar
- 60 grams dark brown sugar
- 2 large eggs
- 130 grams all-purpose flour
- 1 tablespoon instant coffee
- 3 teaspoons water
- 3 tablespoons cocoa powder Dutch processed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 200 grams chopped milk chocolate
Instructions
- Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.
- Using a double boiler method, add chocolate and butter into a heat proof bowl and place over a small saucepan of simmering water and stir until melted.
- In a stand mixer with the flat beater attachment, mix together eggs and sugars, on medium-high speed, for 5 minutes. You can add instant coffee straight into egg and sugar mixture without mixing with water if you want little bursts of coffee flavour. If you don’t want those little chunks, mix the instant coffee with 3 teaspoons of water until the coffee is dissolved.
- While eggs and sugar are mixing, sieve the dry ingredients, cocoa powders, flour, baking powder add salt to this and set aside.
- Pour in the butter and chocolate mixture and mix for a minute to combine.
- Add your dry ingredients and mix until just combined.
- Make sure to scrape the bottom of the bowl to make sure everything is well combined.
- Mix in half of your chopped milk chocolate into batter.
- Let your batter rest in the fridge for 20-30 minutes to get thicker so it is easier to scoop.
- Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.
- Make sure to leave a lot of room between cookies because they spread.
- Top cookie dough with bit of remaining half of chopped milk chocolate to create pools of chocolate on top of you cookie. I press down my dough balls a bit because I prefer thinner cookies. if you want thicker cookies you can leave the dough balls round and heaped.
- Sprinkle each cookie with flaky sea salt if desired and bake in oven for 12 minutes.
- The cookies will be lightly crinkled. Note: for larger more prominent crinkles, use a whisk attachment in step 3.
- Let cookies cool completely on wire rack which will take at least 30 minutes.
