Who doesn’t love a chocolate chip cookie! My first experience of one was in America it was soft and had lots of chocolate chips in it.
This is my Mocha version! When I had my cafe Mocha was always a popular drink and I wanted to make it into a cookie, so I added a strong coffee and milk chocolate chips.
They are a soft but chewy cookie and above all really tasty.
I have tried many recipes to get a good chewy cookie and this recipe is based on my popular chocolate chip version.
Firstly preheat the oven and line two baking trays with parchment. You will need to do two batches as this recipe makes approximately 14 cookies. I got 3 cookies on each baking tray.
To start boil the kettle and mix 1 tablespoon of hot water with 4 teaspoons of instant barista coffee. Mix until the coffee has dissolved then set aside to cool.
In a stand mixer place the butter, light brown sugar and granulated sugar. Cream until light and fluffy.
Add the egg and cooled coffee and mix again.
Next add the flour, baking powder and bicarbonate of soda until it forms a soft dough.
Finally add the chocolate chips and mix until incorporated throughout the dough.
Form into balls roughly the size of walnuts (45g approx) and place on the baking trays. These cookies do spread a lot so don’t put them too close together. You will need to bake several batches.
Bake for 14 - 16 minutes until they start to brown slightly around the edges.
Don’t try and move the cookies from the baking parchment until they have cooled and set firm.
Finally leave to cool on wire racks.
Mocha Cookies
Sarah’s Servings: 14
Baking time: 14-16 minutes
Ingredients:
100g Unsalted Butter
90g Soft Light Brown Sugar
75g Granulated Sugar
1 Large Egg
1 Tbsp Boiling water
4 tsp Instant barista coffee
250g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
100g Milk Chocolate Chips
Method:
Preheat the oven to 180 degrees centigrade (160 fan) and line two baking trays with parchment.
Boil the kettle and mix 1 tablespoon of hot water with 4 teaspoons of instant barista coffee. Mix until the coffee has dissolved then set aside to cool.
In a stand mixer place the butter, light brown sugar and granulated sugar.
Cream until light and fluffy.
Add the egg and cooled coffee and mix again.
Next add the flour, baking powder and bicarbonate of soda until it forms a soft dough.
Finally add the chocolate chips and mix until incorporated throughout the dough.
Form into balls roughly the size of walnuts (45g approx) and place on the baking trays. These cookies do spread a lot so don’t put them too close together. You will need to bake several batches.
Bake for 14 - 16 minutes until they start to brown slightly around the edges.
Don’t try and move the cookies from the baking parchment until they have cooled and set firm.
Finally leave to cool on wire racks.
Sarah’s extra slice.....
Makes approximately 14 cookies - just double the mix if you want to make a larger batch.
I used milk chocolate chips but you can use dark chocolate chips if you prefer.
Don’t try and move the cookies from the baking parchment until they have cooled and set firm.
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