Spiced Mocha Chip Cookies
photo by Annacia
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
5 dozen
- Serves:
- 30
ingredients
- 3 cups flour
- 8 teaspoons cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1⁄2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract or 1 teaspoon orange extract, gives a nice flavor,too
- 5 tablespoons instant coffee
- 3 tablespoons warm water
- 2 (10 ounce) bags Nestle semi-sweet and white chocolate swirled chocolate morsels, divided (or substitute 1-10oz bag of semisweet and 1-10oz bag white chips)
directions
- Preheat oven to 350ºF.
- Lightly grease cookie sheet (I like to use multiples, no waiting for cool time) In a medium bowl, combine flour, cocoa powder, cinnamon, baking soda and salt.
- In a large bowl, cream butter, brown sugar and white sugar together until light and fluffy (this may take several minutes, depending on the strength of your mixer).
- Beat in eggs one at a time, mixing well.
- Mix in extracts.
- Combine instant coffee and water in a small bowl and stir until fully dissolved.
- Mix coffee into butter/sugar mixture.
- Gradually mix flour mixture into butter mixture.
- Set aside 1/2 cup of morsels (for sprinkling and making the cookies pretty), and stir remaining morsels into dough.
- Drop by cookie scoop (or by rounded teaspoonfuls) onto prepared pans.
- For visual effect, sprinkle a few of the reserved morsels onto each cookie.
- Bake for 10 to 12 minutes, or until edges look done but centers appear slightly underbaked (I find that after the first batch, consecutive batches may take as little as 6 minutes to bake- I watch them carefully to prevent overbaking).
- Allow to cool on pan for 5 minutes, then transfer cookies to a wire rack to finish cooling (be sure to eat at least one cookie while still warm!).
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Reviews
-
If your a mocha fan this recipe is a MUST!. With no exaggeration these are among the very best cookies I have ever tasted, They remain soft and very toothsome and they aren't "sugar sweet" but a gorgeous, rich, indulgent, coffee-chocolate combo that is perfectly set off by the cinnamon. I made a 1/2 recipe and I'll not make that mistake again, it will be the full recipe next time. I opted for the almond extract, used 1/2 the ask for amount of butter was heart healthy margarine and 1/2 applesauce and the sugars were Splenda. I can well imagine the wonder of these made without my diabetic helper swaps. OH! and I used 1/2 a bag of white chips and that was lots. Thank you Muffin for posting this one, it's a keeper. Made for PAC, Fall '07
RECIPE SUBMITTED BY
Muffin Goddess
Norwood, 0
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