I have been loving baking with coffee lately, so this certainly didn't seem like a stretch. Mocha Whipped Cream goes with everything, right? I really wanted the flavors of the coffee and the chocolate to shine. What to do? What to make? Everything sounded so good and I was having a hard time deciding. That was until my little brain locked in on a mocha cookie. Oh yeah!
These little gems have that deep dark mocha flavor we love. They aren't too sweet, just enough to balance out the coffee and cocoa. They have a nice mocha flavor with just enough melty chocolate chips to take the decadence to the next level. There is no way you can eat just one of these babies.
It may feel a little strange putting coffee grounds in the cookies, but believe me it works! Just grind up a heaping Tablespoon of beans to get about a Tablespoon of coffee. If you buy your coffee already ground, just stick that measuring spoon in there and throw them in the dough. I can see you looking at me with disbelief. Trust me. (Just look at my face, don't I look trustworthy? Really, I do!) Bake a batch and let me know what you think. I just know you are going to love them.
Now tell me, besides making the Caveman Mocha, what else should I be doing with my cacao butter? I'd love to hear your suggestions!
Dark and Delicious Mocha Cookies
makes 3-4 dozen 2 bite cookies
3/4 cup butter, softened
1 cup sugar
2 tsp vanilla
1 3/4 cup flour
1/4 cup cocoa powder
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 T coffee grounds
1/2 cup chocolate chips (I used a generous half cup of mixed mini and semi-sweet)
- Cream together butter and sugar until fluffy.
- Add the egg and vanilla, beating until will mixed.
- In a small bowl, mix together flour, cocoa powder, cornstarch, baking soda, salt and coffee grounds.
- Carefully add dry ingredients to the butter mixture and mix until just combined.
- Fold in chocolate chips, then cover with plastic wrap and place in the fridge for a half hour. (You can skip this step if you are in a hurry, but it gives the flavor a chance to develop a bit more.)
- Preheat your oven to 350 F and prepare your cookie sheets by spraying them or lining them with parchment paper.
- Scoop small balls of dough onto prepared cookie sheets (I used my small cookie scoop) and bake for 8-10 minutes. (Bake a little longer if you are baking larger cookies, but pull them while they are still soft and moist.)
- Cool on cookie sheet for 5 minutes then remove to a wire rack to cool completely.
- Store in an airtight container.