Mocha Coffee Chocolate Chip Cookies

Name: Mocha Coffee Chocolate Chip Cookies
Prep time: 3 h 30 min
Cook time: 35 min
Total time: 4 h 5 min
Cuisine: Chinese
Ingredients: 2 oz semisweet chocolate (roughly chopped); 1 cup all-purpose flour; 2 tbsp unsweetened cocoa powder; ½ tsp baking powder; ⅛ tsp salt; 9 tbsp unsalted butter (softened); ⅓ cup light brown sugar (packed); ¼ cup granulated sugar; 2 tsp finely ground coffee beans; 1 large egg yolk; 1 tsp vanilla extract; 6 oz (1 cup) mini semisweet chocolate chips

Rich, buttery cookies combined with coffee and chocolate. Try hazelnut- or vanilla-flavored coffee beans for a different twist.

4h 5m

Easy

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Ingredients

semisweet chocolate (roughly chopped) 2 oz

all-purpose flour 1 cup

unsweetened cocoa powder 2 tbsp

baking powder ½ tsp

salt ⅛ tsp

unsalted butter (softened) 9 tbsp

light brown sugar (packed) ⅓ cup

granulated sugar ¼ cup

finely ground coffee beans 2 tsp

large egg yolk 1

vanilla extract 1 tsp

mini semisweet chocolate chips 6 oz (1 cup)

Instructions

Melt the chocolate

Place the chocolate in the top of a double boiler and melt over barely simmering water, stirring occasionally until smooth. Set aside.

Mix the dry ingredients

Sift the flour, cocoa powder, baking powder, and salt together into a medium bowl. Whisk gently to combine and set aside.

Make the dough

Using an electric mixer fitted with the paddle attachment, beat the butter, sugars, and coffee on medium-high speed for about 3 minutes until light and fluffy. Beat in the egg yolk until combined, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to low and add the flour mixture in three batches, mixing just until combined after each addition. Stir in the mini chocolate chips with a wooden spoon. Scrape the dough onto a piece of plastic wrap and press into a disk. Wrap in plastic and refrigerate for about 1 hour until firm enough to shape.

Shape and chill

Remove the dough from the refrigerator and place on a lightly floured work surface. Shape into a log about 12 inches long and 1½ inches in diameter. Wrap in plastic and refrigerate for at least 2 hours until firm (or refrigerate for up to 3 days).

Prepare for baking

Adjust the oven rack to the center position and preheat to 350°F. Line two baking sheets with aluminum foil.

Slice and bake

Using a large sharp knife, cut the dough log into ¼-inch-thick slices and arrange on the baking sheets, spaced 1½ inches apart. Bake one sheet at a time for 11 to 13 minutes, until no longer shiny; the cookies will still be quite soft but will firm up as they cool. Transfer the cookies to a wire rack to cool completely.