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Double Chocolate Mocha Cookies

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Double Chocolate Mocha Cookies

Adding instant coffee powder into this delicious double chocolate cookie dough makes these absolutely chocolaty and tangy mocha flavored cookies that are hard to resist.

 

Yield

24 servings

Prep

20 min

Cook

20 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ cup whole-wheat flour
or white whole wheat, or whole wheat pastry
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¼ cup cocoa powder
unsweetened
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1 cup rolled oats
rolled or quick-cooking
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1 teaspoon baking soda
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3 tablespoons instant coffee
powder
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1 pinch salt
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½ cup canola oil
or olive oil, or walnut, grape seed oil
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¼ cup orange juice
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1 large eggs
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¾ cup brown sugar
packed
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1 teaspoon vanilla extract
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1 cup chocolate chips (semi-sweet)
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Ingredients

Amount Measure Ingredient Features
177 ml whole-wheat flour
or white whole wheat, or whole wheat pastry
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59 ml cocoa powder
unsweetened
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237 ml rolled oats
rolled or quick-cooking
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5 ml baking soda
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45 ml instant coffee
powder
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1 pinch salt
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118 ml canola oil
or olive oil, or walnut, grape seed oil
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59 ml orange juice
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1 large eggs
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177 ml brown sugar
packed
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5 ml vanilla extract
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237 ml chocolate chips (semi-sweet)
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Directions

Preheat the oven to 350℉ (180℃).

Place a piece of parchment paper on each baking sheet. You probably need two baking sheets.

In a large bowl, add the whole wheat flour, cocoa powder, oats, baking soda, instand coffee, and salt, and mix well.

In a medium bowl, add the oil, orange juice, egg, brown sugar, and vanilla extract. Whisk until well combined.

Pour the oil mixture into the flour mixture, and stir with a wooden spatula until moistened.

Stir in chocolate chips until evenly distributed and incorporated.

Drop by tablespoonful onto prepared baking sheet.

Flatten the cookies with the back of a fork or your fingers; if it gets too sticky, wash and the fork or your hands, and repeat until all the dough is finished.

Bake one sheet at a time for 12 to 15 minutes, or until the edges of the cookies start to become golden and brown, and the bottom is browned.

Remove from the oven and let cookies cool on a sheet on a wire rack for about 5 minutes.

Transfer the cookies onto the wire rack, and cool completely.

Store the cookies in an air-tight container for up to 1 week or in the freezer for up to at least 1 month.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 8458% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 26mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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