From Denny: OK, never write a cookie post right before lunch. It all looks so good you want to rush into the kitchen and start baking! :) This cookie recipe is basically a dense brownie with pools of melting chocolate oozing out when you break them open straight out of the hot oven!
There are two cups of chocolate chips and chocolate chunks in this awesome recipe, certainly more than I'm used to baking. It's no wonder you can get your chocolate fix in one small cookie all at once.
If you have the discipline to wait until the cookie cools all those chocolate pools solidify into huge nuggets of gooey goodness. No one ever said these little chocolate gems would last long in your house - or mine!
Double-Shot Mocha Chunks
Yield: 3 dozen cookies
From: King Arthur Flour
From: King Arthur Flour
- Hands-on time: 10 mins. to 15 mins.
- Baking time: 10 mins. to 10 mins.
- Total time: 20 mins. to 25 mins.
- Ingredients:
- 1/2 cup butter, melted
- 1 cup brown sugar
- 3/4 teaspoon baking powder
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup Dutch-process cocoa
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 1 cup semisweet or bittersweet chocolate chips
- 1 cup chocolate chunks: semisweet or white
Directions:
1) Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.
2) In a medium bowl, mix together the melted butter, sugar, baking powder, espresso powder, and salt.
3) Add the eggs and vanilla, beating until smooth.
4) Stir in the cocoa powder and flour; the dough will be stiff.
5) Mix in the chocolate chips and chunks.
6) Drop the cookies by tablespoonfuls (about 1 1/2" balls) onto the prepared baking sheets, leaving about 1 1/2" between them. A tablespoon cookie scoop works well here.
7) Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.
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1) Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.
2) In a medium bowl, mix together the melted butter, sugar, baking powder, espresso powder, and salt.
3) Add the eggs and vanilla, beating until smooth.
4) Stir in the cocoa powder and flour; the dough will be stiff.
5) Mix in the chocolate chips and chunks.
6) Drop the cookies by tablespoonfuls (about 1 1/2" balls) onto the prepared baking sheets, leaving about 1 1/2" between them. A tablespoon cookie scoop works well here.
7) Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.
Tips from our bakers
- Reader Mrs. M. says she makes a "Chunky bar" variation of these with 4 ounces (2/3 cup) chocolate chips, 4 ounces (3/4 cup) raisins, and 4 ounces (3/4 cup) peanuts, instead of all chocolate chips and chunks. We found that these cookies will be VERY soft coming out of the oven, but don't panic; they'll firm up nicely as they cool. Thanks, Mrs. M!
- For slightly flatter cookies, bake on a greased (not parchment-lined) cookie sheet; and press them down gently with your fingers before baking.
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* * * Be sure to check out the Romancing The Chocolate Amazon book store for cookbooks on chocolate!
