Can we ever have enough chocolate chip cookie recipes? Never! I thought it would be fun to add some espresso to the dough for a more adult flavor. What do you think of these Mocha Chocolate Chip cookies?
Comfort foods come in all shapes and sizes, but one of the most classic in this country is the chocolate chip cookie. Sometimes made with nuts, sometimes plain, occasionally with white chocolate instead of semisweet, they are open for an infinite variety of alterations. The only limit is your imagination!
If you bake cookies regularly, do yourself a favor and get a couple of spring-loaded ice cream scoops in different sizes. You can get an entire pan filled in no time and each cookie will be the same size every time which means they will cook more evenly!
Espresso powder is the hidden secret of these cookies – just enough to make people wonder why they taste so good, but with a mysterious difference from ordinary chocolate chip cookies. My favorite espresso powder is from King Arthur Flour because it is so finely ground, but you can use any brand sold at the store. If it is very coarse, you can pulse it in an electric grinder or pulverize with a rolling pin to break it down farther.
If you are making these for kids who don’t like coffee, go ahead and leave out the espresso powder if you prefer. You will have more traditionally flavored cookies.
These Mocha Chocolate Chip Cookies are perfect for any casual occasion, after-school snacks, or when sharing a cup of tea with friends. They are comforting in every sense of the word – a return to the innocence of childhood and carefree days in the sun.
Jane’s Tips and Hints:
You can make the dough ahead and keep it, covered, in the refrigerator for a day or two before baking. For longer storage you can form the chilled dough into a log, then wrap and freeze.
Use a good gluten-free flour blend, either store bought or homemade and use 120 grams for every cup of all-purpose flour called for in regular recipes. For cakes, muffins, etc. add 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder to help reduce the chance of crumbling.
- 1 cup (2 sticks, 227g) unsalted butter
- 1-1/2 cups (312g) firmly packed brown sugar
- 2 tsp pure vanilla extract or vanilla paste
- 2 large eggs
- 270g (2-1/4 cups) all-purpose flour or gluten-free flour blend
- 1 tbsp espresso powder
- 1 tsp kosher or fine sea salt
- 1 tsp baking soda
- 340g (2 cups) semisweet chocolate chips
- Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of your standing mixer, combine the butter, sugar, and vanilla. Beat on medium until light and fluffy, about 5 minutes. Add the eggs and beat until fully incorporated.
- In another bowl, whisk together the flour, espresso powder, salt, and baking soda. Add half the flour mixture to the whipped butter, beating until fully incorporated. Add the remaining flour, beating until well blended. Add the chocolate chips and mix to evenly distribute them in the dough.
- Use a 1 tbsp spring-loaded ice cream scoop to portion the dough. Place them on the baking sheets an inch apart and bake until golden brown, about 9 to 12 minutes. The longer you bake them the crispier they will be.
- Continue portioning and baking until all the dough has been used. Store in an airtight container for 5 days or freeze for longer storage.
- Yield: 4 to 5 dozen 2-inch cookies
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