Zutaten für Double Shot Mocha Chunk Cookies
- Unsalted Butter
- Brown Sugar
- 1 teaspoon baking powder
- Espresso Powder
- 1 teaspoon salt
- 2 large eggs
- Vanilla Extract
- Dutch Processed Cocoa Powder
- Unbleached All Purpose Flour
- Semi Sweet Chocolate Chips
- Semisweet Chocolate Chunk
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Zubereitung von Double Shot Mocha Chunk Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the instant coffee granules, chocolate chunks, and chopped nuts (if using).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy the irresistible combination of chewy texture and melting chocolate centers!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
47g
Fat
18g
Carbs
6g
