Mocha Chocolate Chip Cookies




So my boyfriend, one of his friends, and I have officially started our dieting/exercising routine as of yesterday. It’s been one day without carbs and I’m already having withdrawals. Whoever thought that a day without carbs is a good thing?! We’re basically doing a low carb, high protein diet with at least 3 days of cardio a week. We also get one cheat day a week (which is like a cheat hour each day for me. Shhhh don’t tell my bf!). We went on a hike right by my house yesterday and it was so beautiful! 86 degree weather? Hellooooo spring! Too bad it’s supposed to rain tonight, though.

Mocha chocolate chip cookies. Coffee in cookies? Why not? It works so well in brownies. This recipe intrigued me because it didn’t dissolve the coffee before putting it into the batter like most recipes. I made these a while ago and took them into work. My coworkers loved them, but I thought they were just okay. Perhaps there was too much coffee in them? I would definitely tone down the instant coffee powder by a tablespoon next time. But hey, if you’re a huge coffee fan, then by all means go for it. I, on the other hand, can’t drink black coffee unless it has tons of condensed milk/sugar/milk/cream. That kinda defeats the whole purpose of coffee, eh? The texture was nice and chewy, so I would imagine they’d make a great chocolate chip recipe alone by omitting the coffee. These are just slightly adapted from the cookbook Baking With Julia.

  • 2 cups flour
  • 3 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks butter, cut into chunks
  • 1/2 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound chocolate chips or chunks

1. Whisk the flour, coffee, baking soda and salt together. Set aside.

2. Beat the butter in a mixer until lightened. Add granulated sugar and beat for 30 seconds. Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition. Add vanilla and beat until blended.

3. Turn mixer speed down and add flour mixture, mixing until just incorporated. Add chocolate and mix until evenly blended in.

4. Wrap the dough in plastic wrap and chill in fridge for several hours to overnight.

5. Preheat oven to 350. Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies. Bake for 10-12 minutes.

6. Cool on racks. They’re best when warm!

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Comments

  1. says

    YUM, as a coffee and choco-holic, I would totally love those.

    I have kind of a silly question- how do you get your cookies to turn out nice and flat? Mine always puff up quite a bit, and are therefore funny-looking and difficult to stack!

  2. Anonymous says

    I just made these, and they’re awesome! I used Starbucks VIA instant coffee, and I would definitely recommend it. You know how you shouldn’t cook with wine that you wouldn’t drink? I think the same thing goes for coffee. Thanks for the recipe!

    -Emily

  3. says

    these cookies look delicious!
    can’t say i approve of your diet though: low-carb diets are notoriously bad for you! i think you should still allow yourself carbs, just don’t eat refined white flour and go for whole wheat instead. after all, your brain needs carbohydrates to convert to energy to fuel your body! haha, i didn’t mean to sound preachy – good luck with whatever you choose to do!

  4. Anonymous says

    Hi! I just mAde these last week and they were delicious! I passed them out to my coworkers and they really enjoyed them too. Only difference was I cut back on the sugar a little and used salted butter by accident – turned out a little saltier than typical, but I thought it was a nice contrast. Thanks for posting!

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