Triple Caress Chocolate Mocha Chocolate Chip Cookies
Submitted by dobica
A triple chocolate cookie loaded with melted semisweet chocolate, cocoa powder, and chocolate chips, plus a hit of coffee concentrate for deep mocha flavor. Fudgy, chewy, and dangerously good.
YIELD
24 cookiesPREP
15 minCOOK
10 minREADY
25 minThese are not your average chocolate chip cookies. They hit you three ways: melted semisweet chocolate folded into the batter, unsweetened cocoa in the dry mix, and a generous handful of chocolate chips studded throughout.
Then there is the mocha twist. A concentrated shot of coffee dissolves into vanilla and deepens every layer of chocolate flavor without making the cookies taste like coffee.
Whipped eggs and brown sugar give these a fudgy, brownie-like chew with crackly tops that shatter when you break them apart.
Make them small for a cookie platter or go big with an ice cream scoop for bakery-sized monsters with gooey centers.
Pro Tips
- Let the melted chocolate-butter mixture cool to room temperature before adding it to the whipped eggs. Hot chocolate will scramble them.
- Whip the eggs and sugar for a full 5 minutes. This builds the structure that gives these cookies their signature crackly tops.
- Toast the pecans or walnuts before stirring them in. The heat brings out their oils and adds another layer of flavor.
- Use double-insulated cookie sheets if you have them. They prevent the bottoms from browning too fast while the centers set.
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.
To make the very large cookies about 6 to 8 inches in diameter, scoop batter with a 2½-inch ice cream scoop, ⅜ of a cup capacity.
You can get 2 to 3 of the large cookies on a sheet.
(There is no need to flatten the cookies out with your hand; they will spread while baking). Bake small cookies in preheated oven for about 10 minutes; large will take about 20.
Let the cookies cool on sheets 1 minute before transferring to rack.
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