Mocha Chocolate Chunk Cookies

Photo of Mocha Chocolate Chunk Cookies

C Is For Cookie
Recently, I have spent quite a bit of time thinking about cookies. It’s not that I have a raging craving, though I am always up for a tasty cookie. The reason is that I am finding it harder to find a really great cookie that I don’t make myself. I’m talking about cookies you can bring as a hostess gift or that work well on a pretty plate for an easy dessert for a dinner party. For years, Taste of Denmark (a.k.a Neldam’s), had some of the best tea cookies around. But alas, they are gone.

Here at the store, we used to carry multiple vendors’ cookie tubs and we still have a couple, but the others have disappeared. Not sure if they were just victims of the pandemic or simply went out of business. (For example, Gianna’s. It happens…)

Many large chain grocery stores are packaging their on-site bakery cookies in convenient economy sizes which can be great for those times you need to bring a treat for a crowd. Do they blow me away flavor-wise? Not really. Although, with apologies to my beloved Oreos and Walker’s shortbread, they are a step up from the everyday boxed cookies on the shelf.

Nowadays you are no longer limited to the grocery aisles to cure your cookie craving. If you have been anywhere near a suburban strip mall recently you will no doubt have seen or at least heard about a certain cookie chain that has taken the country by storm. I have tried their cookies a few times. And, for me, the cookies are too sweet and underbaked. I know that I am very much in the minority with that opinion.

So, for the next few weeks, I’m going to be presenting cookie recipes for everyday eating. These are cookies that, while tasty enough to be considered for the Christmas cookie box, are really for your lunchbox or that three o’clock afternoon snack.

First up, these beauties, Mocha Chocolate Chunk Cookies. I have a hard time refusing anything that has the flavor of coffee in it. Add chocolate to the mix and you have my full attention. These cookies are gooey from the oven but cool to something that is a bit chewier—like a brownie. One of these cookies with a latte in the afternoon can change your whole outlook on life!

Mocha Chocolate Chunk Cookies Recipe
Yields 18 large cookies
Adapted from Cookies: The New Classics by Jesse Szewczyk
2 sticks butter
3 cups spooned and leveled all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons hot water
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
1-1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
8 ounces good quality semisweet or bittersweet chocolate chips

Prep your equipment
Preheat the oven to 350 ºF and set two racks in the upper middle and lower middle positions. Line 2 or more baking sheets with parchment paper or use baking mats.

Brown the butter
In a small saucepan over medium heat, melt the butter. Stirring continuously to prevent the milk solids from burning, continue cooking, until the butter foams, darkens slightly in color,  and is very fragrant (about 4 to 6 minutes). Immediately pour the butter into a large heatproof bowl and allow it to cool until it reaches room temperature (about 30 minutes).

Mix the solids
While the butter is cooling, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

Mix the liquids
In a separate small bowl, combine the hot water, instant coffee, and vanilla extract and stir until completely dissolved.

Make the batter
Add both the brown sugar and granulated sugars to the melted butter. Whisk to combine.

Whisk in the instant coffee mixture and eggs until smooth. Then add the flour mixture and stir with a spatula until a soft dough forms. Stir in the chocolate chips

Form the cookies
Using a 2-inch cookie scoop or a 1/4 measuring cup, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets.

Bake the cookies, two sheets at a time, swapping the positions halfway through (about 12 to 15 minutes). The cookies are done when their tops have lost their shine, but the cracks still look a little wet.

Cool the cookies
Allow the cookies to cool for at least an hour on the baking sheets before storing them in an airtight container.

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