Mocha Chips N Bits
Submitted by bigbootyfairy
Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.
YIELD
1 batchPREP
25 minCOOK
15 minREADY
1 hrsThese cookies are a chocolate-and-coffee lover’s dream, loaded three ways and finished with a flourish. Instant coffee and cocoa work into the dough for a deep mocha base that makes the chocolate taste even more chocolatey.
Then come the mix-ins: milk chocolate chips for sweet, melty pockets, chopped bittersweet chunks for a darker, grown-up edge, and pecans for buttery crunch.
You control the texture with the clock. Pull them at 8 to 10 minutes for soft, chewy centers, or leave them to 11 to 13 for a crisp snap. Either way, don’t overbake; the line between chewy and dry is just a minute or two.
The finishing touch is fun and mess-free: melt white chocolate with a little shortening in a sandwich bag, snip the corner, and pipe or drizzle it over the cooled cookies.
Pro Tips
- Watch the bake closely. 8 to 10 minutes for chewy, 11 to 13 for crisp, and not a minute longer.
- Cool the cookies 2 minutes on the sheet before moving them, so they set enough to lift without breaking.
- Use the sandwich-bag trick for the drizzle: melt, knead, snip a corner, pipe.
- Let the cookies cool completely before drizzling so the white chocolate sets rather than melting in.
Variations
- Swap the pecans for walnuts, or leave the nuts out.
- Use dark chocolate chips throughout for a deeper, less sweet cookie.
- Add a pinch of espresso powder for an even bigger coffee kick.
Ingredients
Directions
Preheat oven to 375 degrees; place sheets of foil on countertop for cooling cookies. Place the brown sugar, shortening, milk, instant coffee and vanilla extract in a large bowl. Beat on medium speed of an electric mixer until well blended. Add the egg; beat well. Combine the flour, cocoa, salt and baking soda. Add to the shortening mixture, beat on low speed just until blended. Stir in the chocolate chips, pecans and chocolate chunks. Drop the dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheets.
Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Do not overbake. Cool for 2 minutes on the baking sheets. Remove the cookies to foil to cool completely.
For the icing, place the white chocolate chips and shortening in a heavy, resealable sandwich bag; seal thebag. Microwave on medium power for 1 minute. Knead the bag. If necessary, microwave on medium power for another 30 seconds at a time until the mixture is smooth when kneaded. Cut a small tip off of the corner of the bag. Pipe shapes on the cookies, or drizzle randomly.
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