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Mocha Chocolate Chunk Cookies Recipe

Mocha Chocolate Chunk Cookies

Makes about 3 dozen

2020 Holiday Cookie Recipe Contest Winner

Submitted by Tracie L.

As a native Seattleite, it’s no surprise that I LOVE my espresso! – Tracie L.

Because there’s coffee in it, that means we can eat this cookie for breakfast, right? See all five 2020 Holiday Cookie Recipe Contest Winners.

Ingredients:

  • Cookie Dough:
  • 2 1/2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter (may substitute non-dairy butter), at room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs (may use egg replacer)
  • 2 1/4 cups chocolate chunks, chopped into 1/3-inch pieces (11 ounces total)
  • Frosting:
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup hot brewed coffee
  • 1/4 cup unsalted butter (may substitute non-dairy butter), melted
  • 1 teaspoon vanilla
  • 3 cups powdered sugar, sifted
  • OPTIONAL:
  • Pearl sugar

Directions:

  1. Adjust oven rack to middle position. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine flour, cocoa powder, baking soda, espresso powder, and salt; set aside.
  3. Using an electric mixer on medium speed, beat butter and sugars in a large bowl until smooth. Add vanilla. Beat in eggs, one at a time, until blended. On low speed, slowly add flour mixture and beat until incorporated. With a spatula, fold in chocolate chunks.
  4. Drop 2-tablespoon portions of dough onto lined baking sheet. Bake one sheet at a time for 10 minutes. Let cookies cool on baking sheet 2 minutes; then remove to a wire rack to cool completely.
  5. To make frosting, combine cocoa, coffee, melted butter, and vanilla in a large bowl. Whisk in powdered sugar until smooth and spreadable.
  6. Spread frosting on cooled cookies. Alternatively, transfer frosting to a piping bag or zip-top bag. Cut 1/8-inch off at the tip, and pipe frosting starting in the center of each cookie. Garnish with pearl sugar.

Nutrition:

Amount Per Serving (based on 36 servings)
Calories: 220
Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 30 mg
Sodium: 60 mg
Carbohydrates: 31 g
Fiber: 2 g
Sugar: 21 g
Protein: 2 g
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Ratings and Reviews

“Wonderful! used semi sweet chocolate!! will make again!!!”
“I love these cookies! my new favorite!!! ”
“We made a dozen types of treats for the holiday this year. these are thevdefinte crowd favorite!!!”
“A dark chocolate 64% or higher would be ideal.”
“There is no indication of what kind of chocolate to use in the recipes. semi sweet? unsweetened? bittersweet?”

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