Mocha Chip Cookies

For awhile now I’ve been convinced that enticingly chocolate cookies could only be made possible through the addition of real chocolate to the batter. I’ve tried a handful of chocolate cookie recipes including one nearly identical to Dorie Greenspan’s “World Peace Cookies” and was still dissatisfied with the depth of chocolate flavor (exception being my beloved chocolate biscotti, which I consider to be very different from the soft, chewy chocolate cookie I’m referring to in this post.)

Last week, following a grand chocolate craving and the desire to gift some chocolate cookie love to the neighbors, I created this simple and deliciously chocolate cookie recipe. This won’t break the bank using gobs and gobs of chocolate, but rather plays up the chocolate note by integrating natural cocoa, milk chocolate, and semi-sweet chocolate chips. Straight up coffee granules read: not instant are the gleaming highlight in these huge chocolate cookies.


Mocha Chip Cookies
Yields 32 large (3.5″) cookies
2 c. AP flour
3/4 c. cocoa
2 t. baking powder
1/2 t. salt
8 oz. milk chocolate, chopped
3 eggs
2 t. vanilla
1t. coffee granules
2 sticks butter
1 1/2 c. unrefined brown sugar
1/2 c. sugar
2 c. semi-sweet chocolate chips, divided

1. Melt chocolate over double boiler, stirring often. * May use microwave on medium setting in 30 second intervals. Set aside.
2. In a measuring cup, whisk together eggs, vanilla, & coffee granules.
3. Beat butter and sugars until light, about 5 minutes, scraping sides of bowl frequently.
4. Slowly pour in wet ingredients and beat until homogeneous. Scrape sides of bowl and sift in dry ingredients. Add 1 c. chips and stir to combine. Refrigerate 30 minutes.
5. Preheat oven to 350F. Arrange oven racks in top third and bottom third of oven. 
6. Scoop dough by heaping tablespoons or medium scoops onto Silpat or parchment-lined baking sheets. Bake 6 minutes and then rotate sheets 180 degrees and from top rack to bottom. At this time, sprinkle additional chips onto the cookies as desired. Bake 6 minutes more until slightly firm in the center. Remove from oven and cool on baking sheets. 

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