Mocha Chocolate Chunk Cookies

The Recipe's Story

Growing up my mom made chocolate cloud cookies. They are just as airy and sweet as they sound. My husband calls them mocha cookies because they have instant espresso powder incorporated into the dough giving them a rich coffee flavor that compliments the chocolate. For these cafe chocolate chunk cookies I blended two of my favorite recipes together: chocolate clouds and chocolate chip cookies. The merger was a success. These cafe chocolate cookies have a sugar cookie dough base with large chunks of bittersweet chocolate and a hint of coffee making them unique, unexpected, and delicious.

These cookies have two health benefits. First they have phytochemicals in the cocoa, which is used to make chocolate, which may improve blood vessel function, slow blood clotting, improve insulin resistance and have protective effects against cancer. Second, a sweet treat makes me happy and to me health is about mind and body. In moderation, these tasty morsels will make your holidays bright. 

Mocha Chocolate Chunk Cookies

2 1/4 cups unbleached all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp. instant espresso powder

1 cup bittersweet chocolate, coarsely chopped

1 cup unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

2 eggs

1 1/2 tsp. pure vanilla extract

1. Preheat oven to 350 degrees. In a medium bowl combine the flour, baking soda, salt, and espresso powder. Stir in the chocolate and set the bowl aside.

2. Using the paddle attachment and and a stand mixer, cream together the butter and sugars on medium speed for about 3 minutes, until the mixture looks fluffy and light. dd the eggs and mix until well incorporated. Then add the vanilla making sure to scrape down the sides of the brown with a spatula ensuring all ingredients are well combined.

3. Using a spatula, fold the dry ingredients into the wet until all the flour has been absorbed.

4. Divide the dough into 24 balls and arrange on two cookie sheets. Gently press each dough ball with the pal of your hand to flatten the center slightly to 3/4 inch thickness. Place cookie sheets in the freezer for 5 minutes each, then immediately transfer from freezer to preheated oven.

5. Bake the cookies for 12-15 minutes. The finished cookie with be soft in the center and slightly crisp on the outside.

Servings: 24 cookies

Calories: 226 per cookie