Chewy Chocolate Mocha Cookies. With crispy edges and chewy centers, these coffee-scented chocolate cookies are just the type of treat that Ole St. Nick would try to jank from your cookie jar while the unsuspecting children sleep. They're just really simple and really good. Chewy Chocolate Mocha Cookies

You can have Chewy Chocolate Mocha Cookies using 11 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chewy Chocolate Mocha Cookies
  1. It’s 2 cup of all purpose flour.
  2. It’s 1/2 cup of Dutch-processed cocoa powder.
  3. You need 2 tsp of baking powder.
  4. You need 1/2 tsp of salt.
  5. It’s 16 oz of semi-sweet or 60% dark chocolate chips.
  6. It’s 4 of eggs.
  7. It’s 2 tsp of vanilla extract.
  8. You need 2 tsp of instant coffee granules or espresso powder.
  9. You need 1 1/4 stick of unsalted butter, softened but still cool.
  10. Prepare 1 1/2 cup of light brown sugar, packed.
  11. Prepare 1/2 cup of granualted sugar.

Stir in coffee granules; cool and set aside. In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well.

Chewy Chocolate Mocha Cookies instructions

  1. Sift together flour, cocoa, baking powder and salt in a medium bowl. Set aside. Take out butter to soften..

  2. Melt chocolate in medium heat-proof bowl set over a pan of almost simmering water, stirring until smooth. Remove from heat..

  3. In small bowl, beat eggs and vanilla lightly with a fork. Sprinkle coffee granules and set aside while they dissolve..

  4. Beat the butter at medium speed until smooth and creamy, ~ 10 seconds. beat in sugars until combined, ~ 45 seconds. The mixture will look granular..

  5. Reduce mixer speed to low and gradually beat in the egg mixture, ~ 45 seconds..

  6. Pour in the melted chocolate in a steady stream and beat until combined, ~ 45 seconds..

  7. Scrape bowl with rubber spatula..

  8. With the mixer on low, add the dry ingredients and mix until JUST combined. Do not over-beat! Cover the dough with plastic wrap and let stand at room temperature for about 30 minutes, or until dough has scoopable, fudge-like consistency..

  9. Preheat oven to 350. Line 2 baking sheets with parchment paper..

  10. Place 1 3/4 inch balls of dough on the baking sheets, about 1.5 inches apart..

  11. Bake until edges have just begun to set but centers are still very soft, ~ 10 minutes. Rotate the sheets halfway through baking time..

  12. Let cookies cool on the sheets for 10 minutes. They will finish baking on the sheets..

  13. Carefully move cookies to wire racks..

In large mixer bowl; cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla.