Mocha Chip Cookies

Is there a maximum number times of times a food blogger can post a cookie recipe and declare that it's amazing? I hope not, because this is officially another one of my faves. Add that to my list with Brown Butter Chocolate Chip Cookies, Smores Cookies, Peanut Butter Chocolate Chip Cookies, these Oatmeal Cookies, and Oreo Cookie Cookies! (Wow, that's a lot of cookies!)

If you're thinking that you won't like this cookie because you don't like coffee, think again. Even coffee haters loved this cookie. The coffee flavor comes from 3 tablespoons of instant coffee powder mixed into the dough (I used instant espresso. Oops). The result is a wonderful, chewy cookie with a hint of coffee flavor that really adds to the depth of flavor.

I found the recipe on Framed, but it originally comes from the book Baking with Julia. The recipe says to throw in 1 pound of chocolate chips or chunks but it doesn't specify what kind. I ended up using half white chocolate chips and half dark chocolate chunks. I loved the white chocolate in there and would definitely recommend using at least half white chocolate if you make this recipe. The sweetness of the white chocolate really balanced out the coffee flavor.

Mocha Chocolate Chip Cookies
Recipe: Adapted from Framed, Originally from Baking with Julia
Ingredients:

• 2 cups flour
• 3 tablespoons instant coffee powder - I used espresso powder
  
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks butter, cut into chunks
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 pound chocolate chips or chunks - a mix of white chocolate and dark chocolate

Directions:

1. Whisk the flour, coffee, baking soda and salt together. Set aside.
2. Beat the butter in a mixer until lightened. Add granulated sugar and beat for 30 seconds. Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition. Add vanilla and beat until blended.
3. Turn mixer speed down and add flour mixture, mixing until just incorporated. Add chocolate and mix until evenly blended in.
4. Cover the dough with plastic wrap and chill in fridge for several hours to overnight.
5. Preheat oven to 350, and line cookie sheets with parchment paper or Silpat. Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies. Bake for 10-12 minutes. (I baked mine for 11 minutes and they were perfect. They looked underbaked, but after cooling on the pan for 2 minutes, and then cooling on the rack, they were perfectly chewy)