Mocha Chocolate Chip Cookies
Ingredients
At a glance
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Recipes by ingredient/flavor
Makes
48 cookies
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 eggs
- 1 tablespoon coffee-flavored liqueur, or vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons unsweetened cocoa
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons powdered (not granulated) instant coffee, preferably espresso or French roast
- 12 ounces semisweet chocolate chips
- 1 cup chopped almonds or hazelnuts (optional)
Steps
Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets.
In a large mixing bowl, beat butter to soften it, then add brown and granulated sugars and cream until light. Beat in eggs and liqueur or vanilla.
Whisk together flour, cocoa, baking soda, salt and instant coffee powder. Add to butter-egg mixture and stir in just until blended. Stir in chocolate chips and nuts.
Drop mixture by tablespoonfuls onto baking sheets. Bake in the center of the oven for about 9 to 10 minutes, or until golden on the edges and bottoms. Let cool on cookie sheets for a minute, then remove to wire racks to cool completely.
In a large mixing bowl, beat butter to soften it, then add brown and granulated sugars and cream until light. Beat in eggs and liqueur or vanilla.
Whisk together flour, cocoa, baking soda, salt and instant coffee powder. Add to butter-egg mixture and stir in just until blended. Stir in chocolate chips and nuts.
Drop mixture by tablespoonfuls onto baking sheets. Bake in the center of the oven for about 9 to 10 minutes, or until golden on the edges and bottoms. Let cool on cookie sheets for a minute, then remove to wire racks to cool completely.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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