Today my blog is one month old! (And my baby is four months old!) There have been dozens of visitors from seven countries on three continents, and as an old friend of mine would say, “You deserve a cookie!”
I know, this is supposed to be a healthy food blog, and I now have more chocolate cookie recipes posted than any other category of food. Have you tried my Healthier Lava Cookies or Gluten-Free No-Bake Brownie Bites ?) BUT don’t you think it’s healthy to celebrate milestones and accomplishments with a pat on the back…and cookies?
You know how some people say you should always eat dessert first? Well, when I cook for Shabbos, I usually make dessert first. It’s the most fun. So, I was baking chocolate chip cookies with a cup of coffee on the counter next to me, and they were just begging for an introduction. (Don’t worry, the cookies aren’t dairy.) If you like classic chocolate chip cookies, coffee, and chocolate, these are for you.
These cookies have a mild coffee flavor. If you want something stronger, there are plenty of other recipes out there. (After I made my cookies, out of curiosity, I did a quick google search, and the results were shocking. The top matches for mocha cc cookie recipes called for 5 TABLESPOONS of instant coffee. Seriously, if I put that much coffee in my cookie dough, they would have to breakfast cookies.)
Without further ado…
Chocolate Chip Mocha Cookies
yield: 40-50 cookies
1/4 cup boiling water
3 teaspoons instant coffee powder (more if you want a stronger coffee flavor)
2 tablespoons unsweetened cocoa powder
1/2 cup oil (I used canola.)
3/4 cup granulated sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 1/4 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
- Preheat oven to 350 F/180 C.
- Dissolve instant coffee and cocoa in boiling water. Set aside.
- Combine oil, sugars, and eggs. Mix well.
- Add coffee mixture and vanilla, mixing well and being careful not to cook the eggs.
- Add flour, baking soda, and salt. Mix well.
- Add chocolate chips. Try to distribute fairly evenly.
- Drop in even size amounts onto a cookie sheet. Bake 10 minutes. Cool 10 minutes.
- Store any uneaten cookies in an airtight container.