Baking requires precision. That’s what everyone says. I have baked a lot of cakes over the years, but have never tried my hand at cookies. There are so many types of cookies. Crunchy, Crisp, chewy, gooey and so on. I like all these types, but I don’t think I will be able to tell what recipe will give what kind of cookie.
There are some blogs that are dedicated to baking. And these bloggers, or bakers, can probably predict what kind of cookie they are going to end up with. But when I started making these mocha chocolate chip cookies, I had no idea how they would turn out. I first debated on whether to add the egg or not, and then finally went ahead with it.
I was lucky when I baked my Christmas cake last year, and my luck continued with these cookies. I wasn’t going to be satisfied with adding some plain old chocolate chips. I had to add the cocoa! And no, that was not enough. So I had to add the coffee too.
Ina Garten says that adding orange or coffee flavors to cocoa brings out the chocolate flavor. And I couldn’t agree more! A part of me wanted to totally obliterate the egg because I hate that eggy smell that cookies can get.
I ended up refrigerating this dough and made the cookies the next day. And they were great. Slightly fudgy because of the chips, and neither too cakey, nor too crisp.
I was happy with the result. Because how can you hate anything that’s loaded with chocolate and coffee?
Mocha Chocolate Chip Cookies Recipe
- 1/3 cup soft butter
- 1.5 cup All Purpose Flour
- 1/3 cup brown sugar
- ½ tsp baking powder
- 1 egg
- 1 tsp vanilla
- 2 Tbsp cocoa powder
- 2 Tbsp Instant Coffee
- 4 Tbsp chocolate chips
- Pinch of salt
- Mix cocoa powder, coffee powder and sugar.
- Add to softened butter and mix in lightly.
- Add the baking powder, beaten egg and vanilla and mix well.
- Now add the flour gradually. Do not over mix.
- The dough should be thick like roti dough.
- Refrigerate until it further thickens. You can shape it into a log by rolling it in butter paper.
- Cut think slices and place them on a sheet pan.
- Bake at 180C or 350F for 15-20 minutes until they puff up and begin to crack slightly.
- Cool completely on a wire rack before storing.