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.
or white whole wheat, or whole wheat pastry
rolled or quick-cooking
or olive oil, or walnut, grape seed oil
chocolate chips (semi-sweet)
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.