Mocha Chocolate Chip Cookies
Mocha Chocolate Chip Cookies
Yes, the cookie dough is made with coffee. I recommend using a decaffeinated instant coffee. Feel free to adjust the amount of coffee and cocoa powder up and down to find the amount of coffee flavor that suits your preference. Just be sure to maintain the total weight of 75g of coffee and cocoa powder. If you don’t care for coconut oil, you can replace it with butter.
Ingredients:
300g Sugar
130g Butter
40g Coconut Oil
2 Eggs
2 tsp Vanilla
240g A.P. Flour
60g Cocoa Powder
15g decaf Instant Coffee powder
4g Baking Soda
2g Salt
150g Dark Chocolate Chips
Method:
Cream the butter, coconut oil, and sugar until whipped and creamy. Do this on a medium speed. It will take about 10-12 minutes.
2. Emulsify in one egg at a time. Be sure to whip the first egg in until fully incorporated. Add the second egg and whip in until light and fluffy. It should about a minute for each egg.
3. Emulsify in the vanilla. Drizzle the vanilla in and whip everything until combined and fluffy (approximately 1 minute).
4.Scrape down the sides.
5. Mix the dry ingredients together in a bowl, thoroughly combine, and sift to remove lumps.
6. Add half of the dry ingredients to the creamed fat/sugar/egg mixture.
7. Mix until combined for 1 minute. Do not over mix.
8. Scrape down the sides and add the second half of the dry ingredients.
9. Mix until combined for 1 minute. Do not over mix.
10. Scrape down the sides. Add the chocolate chips and mix for 30 seconds, just to roughly distribute them into the dough.
11. Spoon the cookie dough onto a sheet tray lined with parchment paper. A pingpong ball-sized dough portion is about right. Let them be roughly/loosely shaped so they can spread out as they bake. Alternatively, you can weigh your dough in grams and then divide by 15. I did this in the video and portioned my cookies into 70g portions.
12. Bake at 375 for 15-18 minutes. Rotate 180 after the first 8 minutes.
13. After 15-18 minutes they will be set in the middle but very soft. The tops will be crisped with cracks. The dough in the cracks should look like it has air in it like a sponge.
14. Cool for 60 minutes.
15. Store in a covered container.
