As much fun as recipe testing can be, sometimes you just want a foodie “sure thing” and that is what these cookies are for me. In fact I have waited all summer for it to cool down so I can make these again.
These were the second successful cookie in my kitchen. I first discovered the recipe seven years ago and have been making them ever since. If you like soft cookies filled with mocha flavour, I bet these will be your favourite soon too!
Whisk together 1 1/2 cups of flour, 4 tsp of cocoa, 1/2 tsp baking soda and 1/4 tsp salt.
Cream together 1/2 cup of room temperature unsalted butter with 1/2 cup of brown sugar. Then cream in 1/4 cup of white sugar.
Add 1 egg and 1 tsp of vanilla. Dissolve 5 tbsp of instant coffee (I used espresso) in 2 tbsp of warm water. Let cool then add to sugar mixture and mix well.
Gradually mix in the dry ingredients. Then fold in 1 cup of chocolate chips.
I use a mini ice cream scoop to divvy out the dough onto parchment-lined baking sheets.
Bake in a preheated 350F for 10 to 12 minutes. I take mine out at 10 minutes or a little before. I want them to be super soft and not over-baked.
The Foodie Results
They look like a modest cookie but I promise, they are packed with flavour. They make a nice number of cookies, not too many but enough to indulge in for a couple of days, at least in our house. Make sure to warm them up a little in the microwave before you eat them so they are nice and soft and gooey, just the way I like them!
So glad I finally got these on my blog, it’s about time! Now you can enjoy them too.