Double Mocha Chocolate Chip Cookies and a hiatus
It has been a hot minute. But I am so excited about these cookies, they have brought me out of blog hibernation. These Double Mocha Chocolate Chip Cookies are a chocolate lovers dream. Naturally so much chocolate can only mean one thing, yes, one of my chocolate lovers are home. Today was the last day of my son’s spring break and I sent him back home with these cookies.
As things on the home front. Well, we survived a week. In my case on some days, barely. Still grateful for my children. And grateful that simple things like a recipe that works out brings me so much joy. My soapbox aside, these cookies are very good.
About these cookies
- They are full of deep rich chocolate flavor.
- Have crisp edges and a slightly soft and chewy center.
- Make absolutely great ice cream sandwiches (yeah, I went there, and will save those for another day)
Flavor and some techniques
With so much richness from the chocolate, I swapped out a little of the sugar, for molten jaggery, yes, the Bengali kind and the result was quite magical.
Chocolate is naturally quite drying, so I did add in some milk. Last but not the least, I cook this for just 9 minutes, and let the cookies finish out in the residual heat of the oven. This does mean that the cookies take some time to finish and are delicate until quite significantly cooled. However, good things in life mean patience. Another note here, this is a double recipe, at least by the standards of this blog. I end up with about two and half dozen cookies. So it is up to you, if you wish to halve the recipe. And yes, because of a generous amount of dough, I made up a spring time variation.
A spring time twist
A whim, lots of cookie dough, and the fact that today is Holi, resulted in this variation. It has crushed salted pecans and rose petals. Offering a richness of texture and deeper flavor from the hints of salt. So, Happy Spring and Holi to those celebrating. And for others, here is a cookie recipe that will likely not disappoint.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 2 tablespoons brown sugar
- 2 tablespoons softened jaggery (can be molasses)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 and 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 2 tablespoons instant powdered coffee
- 3/4 teaspoon baking soda
- 1/2 cup milk
- 1 and 1/2 cups chocolate chips plus extra for topping
- 3/4 cup salted pecan pieces crushed
- 1 and 1/2 tablespoons rose petals
Instructions
- Grease a large cookie sheet.
- In a mixing bowl add the butter, sugars and the jaggery and beat well, until creamy and well mixed.
- Beat the eggs and mix in.
- Stir in the vanilla extract.
- Mix in the flour, cocoa powder, coffee and the milk. Finally stir in the chocolate chips.
- Drop into tablespoons on the cookie sheet at least 2 inches apart. Chill for 2 hours.
- For the pecan rose version, roll the cookies in the pecan and rose petal mixture.
- Place on the cookie sheet and chill as mentioned.
- Pre-heat the oven to 350 degrees. Place in the oven, and bake for about 8 minutes. The cookies will spread a little and be somewhat cooked. Turn off the oven, and leave the cookies in for 20 minutes.
- The cookies will spread and be thin crisp and slightly porous. Remove and cool further and then remove from the sheet and enjoy!