I made this recipe for the second time yesterday. This time I doubled it. This morning I couldn’t wait to get out of bed to get the plate out of its hiding place (from the kids, of course) and eat these cookies for breakfast. They ARE that good! Not breakfast material, granted, but who can resist mocha and dark chocolate in a nutty cookie? Anyone who knows me can say I refuse to read a book more than once. The same goes for recipes–I prefer to test a new recipe than to repeat an old one, so the fact that I’ve repeated a recipe is certainly saying something! It’s worth trying.
I tweaked and personalized this recipe so much that it no longer resembles the original recipe. At this point I feel compelled to post THIS version because I know deep in my heart that I’ll start going crazy with the tweaking and add coconut (horrified gasp from audience!) or something to ruin it.
You will notice that the cookie dough will be much darker than usual chocolate chip cookie dough. I’ve added a pinch of cocoa powder and coffee for flavor and divine-ness (for lack of a better word)… and I also threw in that “secret ingredient” cornstarch for pillowy second-day softness. You can make the espresso a bit stronger if you’re a fan of caffeine jitters. Don’t worry if the dough seems dry. It should, however clump together when you mash it in your fist. If it doesn’t, add a tablespoon of milk and whip-it-good into the batter.
Extraordinary Mocha Chocolate Chip Cookies
(Adapted from Food Network)
1 stick soft butter
1 c. brown sugar, packed
3 T. granulated sugar (this is necessary for crunchiness)
1 large egg, room temp
2 t. vanilla
1 3/4 c. flour
1/2 t. baking POWDER (aluminum free)
1/2 t. baking SODA
1/2 t. salt
1 T. cornstarch
3 T. cocoa powder
2 t. instant espresso coffee powder or coffee concentrate
2 c. dark chocolate chips
2 c. walnuts
Blend the butter until it’s pale and fluffy. Add sugars and beat until it’s even fluffier, about 2 minutes. Beat in the egg and vanilla until combined.
Prepare espresso with 1 T. boiling water.
Measure out dry ingredients in separate bowl and slowly beat into the butter mixture. Add the rest of the ingredients and refrigerate at least 30 minutes. The longer the better! Overnight refrigeration is best.
Preheat oven to 350° and place chilled cookie dough in blobs onto cookie sheets. This cookie dough does not spread if dough is cold when placed in the oven so you can place cookies fairly close together on greased cookie sheets.
Bake for 8-10 minutes or when edges start getting dark. You want the cookie to be fluffy on top but not hard-baked all the way through (this will result in a soft and chewy consistency so don’t overbake!)