Mocha Chip Cookies

"What a great pair! Mocha and chocolate! Delish! I ran across this on line, decided to try them and all I can say is WOW!"
 
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photo by Pneuma photo by Pneuma
photo by Pneuma
photo by Pneuma photo by Pneuma
photo by Pneuma photo by Pneuma
Ready In:
22mins
Ingredients:
12
Serves:
48
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ingredients

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directions

  • Preheat oven to 350°.
  • Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar and granulated sugar in a large mixing bowl until light and creamy. Beat in egg and vanilla extract.
  • Combine coffee crytals and water in small bowl, stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels.Drop by rounded teaspoon onto prepared baking sheets.
  • Bake for 10 to 12 minutes, or until edges are crisp. Remove to wire racks to cool completly.

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Reviews

  1. These cookies really are delicious! They stay soft and have a great balance of chocolate & coffee without being overpowering. I followed other reviewer's advice and increased the cocoa to 2T., but did not increase the vanilla. It seemed fine. One thing we are going to do is add mint extract instead-- I think these will taste like my hubby's favorite drink from 'Bucks during the holidays--a mint Mocha! I used a medium scoop from Pampered Chef & only got slightly more than 2 dozen, so I am going to double this next time. Thanks for the great recipe!
     
  2. Great cookie. I did use 2 T. cocoa but only 4 T espresso coffee crystals, they turned out great and got 31 cookies. May try the mint next time.
     
  3. Yummy! All my roommates love these cookies, even the one who doesn't drink coffee! I was unsure about the coffee-water mixture, but it was great. I used vanilla flavored coffee and it turned out awesome. I will make these again and again! Thanks!
     
  4. This reminded me of my cousin's delicious signature holiday cookies. I thought they were just tasty chocolate cookies but after trying this, I think the key ingredient must have been the coffee. It's softness depends on the length of cooking time. When left to cool on the tray racks right away it was soft and chewy. As for the last few pieces I left in the oven after I switched it off, they came out crunchier. Nevertheless, they were still delicious and I'm glad that I know how to make this mocha chip cookies without asking her for the recipe. :) Thank you, Fluffster. This is totally WOW!
     
  5. I've died and gone to heaven. These are excellent cookies !!!! My favorite combo chocolate and coffee. I followed Kittencal's suggestions and doubled the chocolate and vanilla and chilled them before baking. I also sifted the dry ingred. before adding to the batter. Thank you Fluffster
     
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RECIPE SUBMITTED BY

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
 
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