MOCHA DARK CHOCOLATE CHIP COOKIES
Author: Anna Bradley
Recipe type: Dessert
Prep time: 20 mins
Cook time: 13 mins
Total time: 33 mins
Serves: 12
Dark Chocolate and Coffee fuse together to create the the perfect marriage of flavors in these super soft and delicious cookies!
INGREDIENTS
list of 12 items
1 cup + 2 Tablespoons All-Purpose Flour OR Better Batter Gluten Free All-Purpose Flour Blend
2 teaspoons Instant Coffee Granules
1 teaspoon Unsweetened Cocoa Powder
¾ teaspoon Cornstarch
½ teaspoon Baking Soda
¼ teaspoon Salt
6 Tablespoons Butter (either unsalted or salted butter is fine)
6 Tablespoons Light Brown Sugar (1/4 cup + 2 Tablespoons)
¼ cup Granulated White Sugar
1 Large Egg
1 teaspoon Vanilla Extract
¾ cup Dark Chocolate Chips
list end
INSTRUCTIONS
list of 6 items
1. In a medium mixing bowl, whisk to combine Flour, Instant Coffee Granules, Unsweetened Cocoa Powder, Cornstarch, Baking Soda, and Salt. Set aside.
2. In a large microwave safe mixing bowl, melt butter (takes about 45-60 seconds in the microwave). Add Brown Sugar and White Sugar, and whisk well until
mixture reaches an even consistency and all brown sugar lumps have dissolved. Add Egg and Vanilla Extract and whisk well to combine.
3. Slowly pour dry ingredients into the bowl of wet ingredients, and, using a large spoon or rubber spatula, stir ingredients until just combined. Do not
overmix. Fold in Dark Chocolate Chips.
4. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour, or overnight. When ready to bake, remove dough from refrigerator. Preheat oven
to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Using your hands, roll spoonfuls of cookie dough into balls
and place on the baking sheet, spacing cookies about 2 inches apart. Depending on the size of your dough balls, you should end up with about 10-12 mounds
of dough on the baking sheet.
5. Bake cookies for about 11-13 minutes. Cookies should look a little underbaked. Allow cookies to cool on the baking sheet for about 10 minutes, before
removing them to cool completely on a wire rack.
6. Store cookies tightly closed at room temperature for up to a week, or freeze cookies for up to 3 months.
from the seasoned mom
Author: Anna Bradley
Recipe type: Dessert
Prep time: 20 mins
Cook time: 13 mins
Total time: 33 mins
Serves: 12
Dark Chocolate and Coffee fuse together to create the the perfect marriage of flavors in these super soft and delicious cookies!
INGREDIENTS
list of 12 items
1 cup + 2 Tablespoons All-Purpose Flour OR Better Batter Gluten Free All-Purpose Flour Blend
2 teaspoons Instant Coffee Granules
1 teaspoon Unsweetened Cocoa Powder
¾ teaspoon Cornstarch
½ teaspoon Baking Soda
¼ teaspoon Salt
6 Tablespoons Butter (either unsalted or salted butter is fine)
6 Tablespoons Light Brown Sugar (1/4 cup + 2 Tablespoons)
¼ cup Granulated White Sugar
1 Large Egg
1 teaspoon Vanilla Extract
¾ cup Dark Chocolate Chips
list end
INSTRUCTIONS
list of 6 items
1. In a medium mixing bowl, whisk to combine Flour, Instant Coffee Granules, Unsweetened Cocoa Powder, Cornstarch, Baking Soda, and Salt. Set aside.
2. In a large microwave safe mixing bowl, melt butter (takes about 45-60 seconds in the microwave). Add Brown Sugar and White Sugar, and whisk well until
mixture reaches an even consistency and all brown sugar lumps have dissolved. Add Egg and Vanilla Extract and whisk well to combine.
3. Slowly pour dry ingredients into the bowl of wet ingredients, and, using a large spoon or rubber spatula, stir ingredients until just combined. Do not
overmix. Fold in Dark Chocolate Chips.
4. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour, or overnight. When ready to bake, remove dough from refrigerator. Preheat oven
to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Using your hands, roll spoonfuls of cookie dough into balls
and place on the baking sheet, spacing cookies about 2 inches apart. Depending on the size of your dough balls, you should end up with about 10-12 mounds
of dough on the baking sheet.
5. Bake cookies for about 11-13 minutes. Cookies should look a little underbaked. Allow cookies to cool on the baking sheet for about 10 minutes, before
removing them to cool completely on a wire rack.
6. Store cookies tightly closed at room temperature for up to a week, or freeze cookies for up to 3 months.
from the seasoned mom
