Cafe Mocha Cookies
The best of both worlds: coffee AND cookies together!
Servings: 3 dozen
Ingredients
- 1 ½ cups (341 g) unsalted butter softened
- 1 ½ cups (330 g) dark brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 cups (250 g) bread flour you may use AP flour instead if you don't have it on hand
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ heaping tablespoon coffee grounds fine or coarse
- 1 cup (180 g) mini chocolate chips
Instructions
- Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.1 1/2 cups unsalted butter, 1 1/2 cups dark brown sugar, 1/2 cup granulated sugar, 2 eggs, 4 teaspoons vanilla extract
- In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine.2 cups all-purpose flour, 2 cups bread flour, 4 teaspoons cornstarch, 2 teaspoons baking soda, 1 teaspoon salt, 1 1/2 heaping tablespoon coffee grounds
- Slowly add in the flour mixture and mix until all combined and well-incorporated.
- Using a spatula, fold in the mini chocolate chips.1 cup mini chocolate chips
- Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
- Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.
- Store in an airtight container.
Nutrition
Serving: 2 cookies | Calories: 399 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 20 g | Fiber: 1 g | Sugar: 29 g
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