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Recipe: Double Chocolate Chip Mocha Cookies
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 2 |
c |
all purpose flour |
| 1/4 |
c |
unsweetened non alkalized cocoa powder |
| 1/4 |
c |
instant coffee granules |
| 1 |
tsp |
baking soda |
| 1 |
tsp |
salt |
| 1 |
c |
unsalted butter at room temperature |
| 3/4 |
c |
granulated sugar |
| 3/4 |
c |
light brown sugar |
| 2 |
ea |
large eggs |
| 1 |
TBSP |
coffee liqueur |
| 3 |
c |
2 bags, Ghiardelli double chocolate chips |
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Instructions
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1) Preheat oven to 350-degrees F. Line baking sheets with parchment paper.
2) In medium bowl, whisk together flour, cocoa, coffee granules, baking soda and salt.
3) In large bowl, beat butters and sugars together until smooth and creamy.
4) Add eggs, beating 20 seconds after each addition. Scrape the sides using a rubber spatula.
5) Add the coffee liqueur and beat until combined.
6) Using a wooden spoon, mix in the chocolate chips.
7) Drop tablespoons of the dough onto the lined cookie sheets and bake in the pre-heated oven for 10 - 12 minutes, or until set.
8) Cool slightly and remove with a metal spatula to a cooling rack and cool completely.
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Source
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Chocolatier Magazine
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