Little bites of bliss to soothe an afternoon sweet tooth or gift to your mocha loving friend, Double Chocolate Chunk Mocha Cookies have a caffeine kick – to keep you going through the holidays! vegetarian friendly and easily dairy free| Disclosure: This post is sponsored by Rodelle Kitchen. All opinions are my own.
With so many sweets around here lately you’d think I’d grown tired of baking. But I feel as though I’m just getting started! Are you with me? From sourdough bread to apple dumplings and now cookies, you can imagine how much I’ve shared with neighbors and friends!
And this is how I like it.
It’s cookie season anyway, so why not bake up your favorite and share homemade treasures with friends, family and those in the community that go the extra mile. After all, they give us reason to bake…
From the fussy to easiest to pull together, these little bite size pastries are what pastry dreams are made of. We each can have our own. And another, if we want.
Double Chocolate Chunk Mocha Cookies are super tender and moist on the inside, with a slight crunch on the outside. They’re over the top rich. Since cocoa beans contain caffeine and the darker the chocolate, the higher the caffeine content,
these cookies should come with their own caffeine warning label.
If attempting to cut back on caffeine but still crave dark chocolate, instead of using regular espresso, try decaffeinated. Just make sure it’s the strongest you can get your hands on so the mocha flavor comes through.
A Few Recipe Notes:
- I recommend a #50 cookie scoop to scoop small cookies. It’s effecient and keeps your hands clean, especially with this sticky dough. If scooping without a cookie scoop, scoop to just over 1 Tbs, toss the rough round shape in sugar before trying to roll a ball, otherwise the dough will stick to your hands. The sugar will help keep a barrier between you and the cookie dough.
- Dairy free? Yes please! Use a dairy free butter to whip these cookies up. I like Earth Balance.
- Opt for high quality dark unsweetened cocoa, I use Rodelle, for its rich flavor and it’s organic!
- After chopping the dark bittersweet chocolate, run the chocolate chunks through a sifter to sift out the smaller pieces (flakes) of chocolate, leaving the larger pieces for the cookies. Use the smaller pieces for hot cocoa.
- I’ve only made this recipe with fresh brewed espresso, not espresso powder. Strong coffee may be used in place of espresso but the mocha flavor will be muted.
- Be sure to refrigerate the dough for at least one hour prior to scooping. This will help marry flavors, stiffen the dough to make it easier to scoop and allow the flour to fully hydrate. Resting in the fridge makes a difference, don’t skip it.
To help kick off cookie season I’ve partnered with Rodelle Kitchen to share their month long holiday cookie celebration By the Dozens where new recipes from Rodelle ambassadors will be added through the month of December – be sure to check back often for regular updates!
Happy Holidays Y’all!
Double Chocolate Chunk Mocha Cookies
- 1 C (140g) All Purpose Flour
- 4 Tbs (25g) Rodelle Organic Unsweetened Baking Cocoa Powder Dutch Processed
- 1 1/2 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Fine Sea Salt reduce to a pinch if using diary free butter
- 8 Tbs (4oz / 113g) Unsalted Butter room temperature, see note*** for dairy free option
- 1/4 C (55g) Cane Sugar + more for rolling the dough in
- 1/2 C (100g) Light Brown Sugar packed
- 3 Tbs Espresso or very strong brewed coffee, room temperature
- 1 tsp Rodelle Vanilla Extract
- 1 Large Egg + 1 Large Egg Yolk* room temperature
- 3/4 C + 2 Tbs (140g) Bittersweet Chocolate** 70%-80% Dark, coarsely chopped into small chunks
- Into a medium bowl, sift in the flour, cocoa powder, cornstarch, baking soda and salt. Whisk together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar and brown sugar. Mix on medium speed for about 4 minutes or until throughly mixed but not light and fluffy. Scrape down bowl.
- Add egg and egg yolk, coffee and vanilla. Mix on medium speed for about 20 seconds, or until the yolks are incorporated and ingredients are distributed. The mixture will look broken (don't worry). Scrape bowl down.
- To the bowl, add the dry ingredients, all at once. Pulse in until there are no dry ingredients visible. About 20 seconds. Scrape bowl down. Pulse in the chocolate chunks, about 10 seconds or until even distributed. The dough will be very sticky. Place bowl in refrigerator and refrigerate for at least one hour. This allows time for the flavors to meld and the dough to hydrate.
- Line sheet pan(s) with silpat or parchment paper. Preheat the oven to 350F (180C) and place oven baking rack in the center of the oven. In a small bowl, add enough cane sugar to fill the bottom to about 1" (2.5cm) - this will be used to roll individual cookie balls in.
- Use a #50 cookie scoop (or 1.25 Tbs ea) to scoop the cookies. Press the scoop hard against the bowl to pack in the dough. Drop the dough ball into the cane sugar, gently roll it around, to cover it completely in sugar, and place it on the prepared sheet pan spacing the cookies about 2" (5cm) apart. (If not using a cookie scoop, and because the dough is so sticky, scoop out about 1.25 Tbs in a rough ball. Toss it in the cane sugar and gently roll to round.) Bake for 9-10 minutes at 350F. They will be soft, but set and will look slightly underdone in the center when fully baked. Cool on the sheet pan for at least 5 minutes before carefully transferring the cookies to a cooling rack. Cool completely before storing in a lidded container at room temperature (see notes below for storage tip)****. Be sure the sheet pan is cool to the touch before adding a freshly scooped batch of cookies to bake. Repeat as needed to finish baking the cookies.
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
Photography styling inspired by The Bojon Gourmet.