Mocha double chocolate cookies in a tin

I need to talk to you about putting coffee in double chocolate, chocolate-chip cookies.

And, well, this is important.

Single mocha double chocolate cookie
no kitty, I’m not sharing

Did you know that adding coffee to chocolate baked goods actually intensifies the chocolate flavour?

And, did you know that coffee releases adrenaline and bumps up your dopamine levels?

And that chocolate contains a unique natural substance that creates a sense of euphoria?

I’m trying to figure out why I can’t stop eating them.

I better have a little taste test to make sure the, er, photographs haven’t damaged them.

Taste testing a Mocha double chocolate cookies

Oh yea, they’re still good.

Annnnd, did you know I usually have ninja-style self-control. NINJA. It’s a thing. But …

I. Can. Not. Stop. Eating. These.

Me and Kenneth (yea, I named my kitchen aid, whatever) made them on Sunday. And we made 50 of the little gems.

Kitchenaid and the Mocha double chocolate cookies
waiting to be cooked

And, and, and …did you know there are two whole cups of white and dark chocolate chips in these cookies? I know!

two chips of white and dark chocolate chips

The result? The coffee flavour isn’t strong, it’s just right. My non-coffee loving boyfriend gave it the thumbs up. And everyone at my work did too. They are sweet, soft in the middle, a little crunchy on the outside, and beyond my limits of self control.

Mocha double chocolate cookies in tin

Oh my…

Ingredients
1 1/2 cups all purpose flour
1 cup whole wheat flour
3 tablespoons instant coffee granules
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup cocoa powder
225 grams (1 cup/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips (I used dark chocolate)
1 cup white chocolate chips

Method

  1. Preheat your oven to 180 C (375 degrees F) and line up to four cookie trays with baking paper. Well, as many as you have, in my case, two.
  2. Mix dry ingredients: all purpose flour, whole wheat flour, baking soda, baking powder, salt, and cacao powder. Set aside.
  3. In a large bowl beat the butter until it is fluffy (about 2 minutes). Add in the sugars. Mix in the eggs, one at a time, making sure the first egg gets incorporated before adding the next. Scrape the sides of the bowl.
  4. Add the vanilla and mix until it is incorporated.
  5. Add the dry mixture to the wet ingredients. Stir in the dark chocolate chips and the white chocolate chips, by hand, and mix only until incorporated. Don’t over mix.
  6. Roll or scoop a heaped teaspoon of the dough onto baking sheets 2 inches apart, press down with a fork, I fit about 12 per sheet.
  7. Bake for about 8-9 minutes. Don’t over bake. I baked them for exactly 9 minutes and I liked those results. Perfectly chewy.

Quantity: 55 cookies

Healthy? 125 calories a cookie

Storage: Store in airtight container. They’ll keep for a couple of weeks.

Source: Fat girl trapped in a skinny body.

27 comments on “Mocha double chocolate cookies”

  1. These look sooooo good. But thanks for the warning regarding self control. Unlike you, I have none whatsoever when it comes to cookies, so I probably should not be trying this recipe…

  2. Keep for a couple of week??? Yeah right….like to see THAT in my household. Methinks i shall be baking some of these little lovelies this weekend. Thanks! M

  3. No matter how many times I see a recipe for cookies with some sort of chocolate, I have to read on. Looks like I’ve been hooked again – loved this post!

  4. These cookies look GREAT. I love coffee and chocolate…my family makes these coffee blonde brownies that are seriously amazing. Now that I think about it, I really should share them!

  5. These look oh so yummy! I have been craving some chocolate, white chocolate cookies…and must try these with the coffee. Is there a particular brand of coffee granules that you would recommend?

    • I’m just remaking these now! I use Moccona medium roast, but I think any decent instant coffee is fine. I’m a coffee snob (would never usually drink instant, had to buy it for the recipe) and liked the flavour still 🙂

Comments are lovely