Ingredients for Mocha Munchies
- 12 ounces bittersweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter, cut into cubes
- 2 large eggs
- ¾ cup packed light brown sugar
- ¼ cup coffee liqueur (such as Kahlua)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup dark chocolate chunks
- ½ cup espresso coffee beans coated in melted dark chocolate
- ½ cup chopped pecans
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How to Make Mocha Munchies
- In a large microwave-safe bowl, combine 12 ounces of bittersweet chocolate, chopped, and 1 cup (2 sticks) of unsalted butter, cut into cubes.
- Microwave on 50 percent power for 2 to 3 minutes, or until melted, stirring twice. If needed, continue microwaving in 30-second intervals, stirring until completely smooth.
- Add 2 large eggs, ¾ cup packed light brown sugar, ¼ cup coffee liqueur (like Kahlúa), 1 teaspoon vanilla extract, 1 teaspoon baking powder, and ½ teaspoon salt.
- Beat with a wooden spoon or electric mixer until well combined.
- Gradually beat in 2 cups all-purpose flour until just combined. Be careful not to overmix.
- Stir in 1 cup dark chocolate chunks, ½ cup espresso coffee beans coated in melted dark chocolate (see notes), and ½ cup chopped pecans.
- Cover the bowl and chill the dough for at least 30 minutes (or up to 2 hours). This helps the cookies hold their shape.
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Drop rounded tablespoons of dough, 2 inches apart, onto the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the edges are firm and the tops are dull and slightly crackled.
- Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Makes approximately 24-36 cookies (depending on size).
- To store: Layer cookies between sheets of waxed paper in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
6g
Carbs
2g
