Double Mocha Cookies

I am a caffeine phene. I was in seventh heaven when I worked as a barista a few years back. It’s not uncommon for me to pop a few roasted beans in my mouth before heading out the door. I seriously enjoy coffee.

So it’s no surprise that this new recipe has perhaps become my most esteemed cookie. I’m calling it double mocha because, well, it reminds me of a double shot mocha. I would guess that one cookie is close to the equivalent of one cup of coffee.

Ingredients

  • 2 c all-purpose flour
  • 2 tsp baking soda
  • 1/3 c cocoa powder
  • 3/4 c chocolate chips
  • 1/4 c freshly ground espresso beans
  • 1/4 c brewed coffee, plus 1/4 c cold water
  • 1/2 c sugar
  • 1/2 c canola oil
  • 1/2 c dark brown sugar
  • 1 1/2 tsp vanilla
  1. First, combine all of the dry ingredients, then set aside
  2. In a smaller bowl, combine the wet ingredients
  3. Add the wet into the dry

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4. Stir until everything is well mixed. Drop heaping tablespoons onto parchment lined cookie sheets

5. Bake at 350F for about 12 minutes. Let cool then transfer to a cooling rack

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One response

  1. I am so happy to be getting these again. Blast it if I’m not in a dorm room in Korea. Looking forward to baking these when I get back! Let me know if you find any dorm friendly holiday recipes.

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