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 #Cookie #Holiday #Espresso #Mocha
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Double Chocolate Chunk Mocha Cookies

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! They're super moist, tender and over the top rich. vegetarian friendly *Time below does not include time to chill dough (1 hour). **See notes for dairy free option.
Course Dessert
Keyword Chocolate, cookie, Dessert, mocha
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 31 Cookies
Calories 90kcal
Author Traci York | Vanilla And Bean

Ingredients

Instructions

  • 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. 

Notes

An oven thermometer helps insure anything you're baking is baked at the proper temperature. Especially in baking, with most recipes, this is important for optimal results.
A small (#50) cookie scoop makes it SO much easier to shape cookie dough. Because these cookies are so rich, I kept them small. 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. 
Start with room temperature ingredients. 
*To bring eggs to room temperature, place them in warm to the touch water for about 15 minutes or simply leave them on the kitchen counter for several hours. 
**I buy dark, bittersweet, chocolate chunks (not chips) in bulk. I like Guittard. If purchasing bar chocolate, look for dark, at least 70%. You need at least a 5oz bar. After chopping the dark bittersweet chocolate chunks, run them through a sifter to sift out the smaller pieces of chocolate, leaving the larger pieces for the cookies. Use the smaller pieces for hot cocoa.  
***For dairy free cookies, use diary free butter. I use Earth Balance when baking with dairy free butter. Also, reduce the salt in the recipe to just a pinch. 
****To keep these cookies at their freshest, store the cookies with a 1/2 slice of bread. This will keep them moist and tender for up to four days. 

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 100IU | Calcium: 9mg | Iron: 0.6mg