Mocha Chocolate Chip Cookies

Mocha Chocolate Chip Cookies
Levi Brown
Crushed chocolate-covered espresso beans elevate this cookie to a more sophisticated grown-up treat.

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Makes 36 cookies
preparation
10
minutes
cooking
60
minutes

Ingredients

3
cups
all-purpose flour, spooned and leveled
1
teaspoon
kosher salt
1/2
teaspoon
baking soda
1/2
teaspoon
baking powder
1 1/2
cups
(3 sticks) unsalted butter, at room temperature
1
cup
packed light brown sugar
3/4
cup
granulated sugar
1
large egg
1
teaspoon
pure vanilla extract
12
ounces
semisweet or milk chocolate chips (2 cups)
6
ounces
chocolate-covered espresso beans, crushed (about 1 cup)

Directions

  1. Heat oven to 350° F. In a large bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
  2. Using an electric mixer, beat the butter and sugars on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla.
  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the chocolate chips and espresso beans.
  4. Drop mounds of the dough (about 2 tablespoons each) 3 inches apart onto baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, 14 to 16 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 211
  • Fat 12 g
  • Sat Fat 7 g
  • Cholesterol 26 mg
  • Sodium 84 mg
  • Protein 2 g
  • Carbohydrate 27 g
  • Sugar 18 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 11 mg
What does this mean? See Nutrition 101.

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