Chocolate and coffee are good friends. So why not marry the two in a cookie. Yes, please.
This week’s recipe is for one decadent mocha cookie. Rich and dreamy and all sorts of chocolatey, if you love coffee and cocoa, this is your cookie. I added a little flaked sea salt on mine to cut some of the sweetness. Bake these cookies up and enjoy every last little crumble!
Chocolate Mocha Cookies {week 17}
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-oz.) package semisweet chocolate chunks
Directions:
Combine flour and next 3 ingredients in a bowl.
Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.
Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. (recipe below) Dust evenly with powdered sugar, if desired.
1/4 cup unsweetened cocoa
1/4 cup hot strong brewed coffee
1/4 cup butter, melted
1 teaspoon vanilla extract
3 1/2 cups powdered sugar, siftedStir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.
Source: Southern Living Cookie Book