Triple Caress Chocolate Mocha Chocolate Chip
Submitted by cantona
Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
30 minThree forms of chocolate, one cookie, no apologies. Melted semisweet chocolate goes into the dough, cocoa powder gets whisked into the dry ingredients, and chocolate chips get folded in last for those signature melty pockets in every bite. The result is a cookie that reads more like a brownie than a chocolate chip.
The coffee concentrate (decaf works fine, the goal is flavor not caffeine) is a classic chocolate-amplifier trick. Coffee doesn’t make these taste like mocha so much as it deepens the chocolate notes and pulls out the darker, more complex flavors hiding in the cocoa.
Pro Tips
- Whip the eggs and sugars for the full 5 minutes. The aerated structure is what gives these cookies their crackly-top, fudgy-center texture instead of dense flat discs.
- Cool the melted chocolate-butter mixture to room temperature before adding to the egg mixture. Hot chocolate scrambles the eggs and deflates the whip.
- Toast the pecans or walnuts before folding them in. Untoasted nuts taste flat against this much chocolate.
- Use double-insulated cookie sheets if you have them. The buffered heat keeps the bottoms from scorching on these high-sugar cookies.
Variations
- Use dark chocolate chips (60-70% cacao) for a deeper, less sweet bite that emphasizes the cocoa.
- Stir in white chocolate chips alongside the semisweet for color contrast and a sweet counterpoint.
- Add 1 teaspoon of orange zest to the egg mixture for chocolate-orange mocha cookies.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine butter, vegetable shortening and semisweet chocolate in a small saucepan.
Heat over low medium until all ingredients are uniformly melted, stirring occasionally.
Remove from heat, stir again to smooth, and let cool to room temperature.
Meanwhile, whip together at medium high speed for 5 minutes the eggs, brown sugar, and white sugar.
As eggs and sugar beat, make coffee concentrate by placing decaf in a small bowl and pouring boiling water over it, stirring to dissolve crystals. Stir in vanilla.
After eggs and sugar have been beaten, add the decaf vanilla mixture, and the reserved melted chocolate mixture. Beat another 2 minutes.
Combine the dry ingredients: flour, baking powder, salt, and unsweetened cocoa. These ingredients need not be sifted, but they should be stirred or whisked together well.
Remove chocolate mixture from mixer stand and stir flour cocoa mixture into it by hand. Lastly, stir in chips and optional nuts.
Spray two double insulated style cookie sheets with cooking spray. To make ordinary sized cookies (about 3 inches in diameter), drop batter by rounded teaspoons, about 2 inches apart, onto prepared cookie sheets.
Bake small cookies in preheated oven for about 10 minutes; large will take about 20.
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