Decadent Mocha Cookies

Mocha, Cocoa Powder, Cookies, Cookie, Chocolate, Chocolate Chips
When I started the Scholastic Book Clubs Facebook Page, Bob was one of our first fans. I was new to Ben’s family at the time. But yet,  here was Bob: one of the first 5 supporting fans to the page (Note, the others were my family members…hey, you have to start somewhere!).

When I started Stranded with Sugar, Bob was back and as supportive as ever. He emailed me this recipe and told me it was sure to be a hit. Man, was it ever!Chocolate, Double Chocolate, Mocha, Cookie, Cookies

This recipe is absolutely decadent.

Do not make these if you are on a diet. Do not make these if you do not have self restraint.

Do make these if you want to be gloriously indulgent, if you want to make others in your life squeal with glee, or if you want to make them for yourself and just think about how very lucky you are…

Mocha Cookies  (The Bakery)


  • 4 oz. unsweetened chocolate, chopped
  • 3 cups semisweet chocolate chips (divided, 1- 1/2 & 1-1/2)
  • 1 stick butter, cut into 1/2 inch pieces
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1-1/2 cups sugar
  • 1-1/2 Tablespoons instant espresso powder
  • 2 teaspoons vanilla


Preheat oven to 300 degrees F.

  • In pan over simmering water melt unsweetened chocolate, 1-1/2  cups chocolate chips and butter until smooth (You can also do this step in the microwave. Stir ever 30 seconds and do NOT burn)
  • In small bowl, stir flour, baking powder and salt
  • In another bowl, beat eggs with sugar until mixture is thick; beat in vanilla and espresso powder
  • Fold chocolate into sugar/egg mixture
  • Fold flour mixture in and stir in remaining 1-1/2 cups chocolate chips with a wooden spoon
  • Let stand for 15 minutes!!! (Do not, I repeat, Do NOT miss this step)
  • On baking sheet, lined with parchment paper, drop heaping tablespoons 2″ apart
  • Bake 8-12 minutes until puffed and shining and cracked on top
  • Let cool on baking sheet
  • Transfer to rack to cool completely

(Note: Depending on the oven temperature, the time can vary. Mine were in the oven for about 12 minutes, and still were ooey gooey. )


About Abelfam

New mom and dad to-be!
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4 Responses to Decadent Mocha Cookies

  1. Megan says:

    Sounds so delicious. And for no particular reason other than they’re both chocolate, it reminds me of my new favorite cookie recipe (from Michel Richard). Just in case you are ever short on ideas, here’s the recipe. Owen doesn’t let me make any other kind anymore.

    Extremely Chocolatey Chip Cookies
    Makes 24 cookies

    1 cup hazelnuts
    14.4-ounce box graham crackers, crushed (about 4 cups)
    8 ounces dark or semisweet chocolate
    1/2 cup dark alkalized (Dutch process) cocoa powder
    11/2 cups (3 sticks) unsalted butter, at room temperature
    1 cup packed brown sugar, dark
    2 large eggs

    Note: The cookie dough is rolled into a cylinder shape that can be refrigerated for several days or frozen for several months. Defrost it in the refrigerator before baking.

    Preheat the oven to 325 degrees. Place the hazelnuts on a sheet pan and bake them for 15 minutes, shaking them once halfway through. Transfer the nuts to the center of a kitchen towel. Fold the corners of the towel over and let them steam for 1 minute. Holding the towel, vigorously rub the hazelnuts inside to remove the skins. Don’t worry if a little bit of skin stays on. Cool the hazelnuts completely.

    Place the hazelnuts and graham crackers in the bowl of a food processor fitted with the chopping blade and pulse to produce a fine powder. Roughly chop 4 ounces of the chocolate and add it to the food processor bowl, along with the cocoa powder. Process all together for 15 to 20 seconds, or until uniformly combined. Using a spatula, mix the butter and brown sugar in a medium bowl. Add the eggs and the contents of the mixer bowl and incorporate well.

    Divide the dough into halves. Lightly wet your work surface, cut a length of plastic wrap about 24 inches long, and lay it on the damp counter. Place one of the dough balls in the center of the plastic. Take one edge of the plastic wrap and fold it over the dough. Tuck it under and roll the dough, forming a large sausage shape approximately 3 inches in diameter and 6 inches long in the process. Roll up the entire length of the plastic wrap around the dough two or three times. Next, twist both ends of the plastic very, very tightly. If you loosely pack this dough, it will crumble too easily. Fasten the ends tightly with twine or twist ties. Repeat the above steps with the other piece of dough. Refrigerate at least 4 hours, or until firm.

    To bake the cookies, preheat the oven to 325 degrees. Cut the remaining 4 ounces of chocolate into large “chips.” Line two sheet pans with Silpat or parchment. Slice the dough into ½-inch-thick disks. Place 6 cookies on each sheet pan and press 6 to 8 chocolate pieces into the top of each. Bake the cookies for about 20 minutes. They will be very delicate—let them sit on the pan for 5 minutes until they are firm and cool enough to remove with a spatula. Carefully transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature.

  2. zoe wotton says:

    Hi Jen!!!!
    So Tom, Abby and Aaron told me about your blog when we where up at chautauqua the other weekend (missing you both!). So I had to look right away and I have been super excited to make these ever since! I was going to make them today but realized I forgot the espresso powder (majorly disappointing!) so I made Grandma Ruth’s chocolate chip cookies instead and I thought I would give you the recipe just in case Ben never did or doesn’t have it.

    I know that most people think the best way to eat chocolate chip cookies is warm and gooey right out of the oven but they are completely wrong!!!! Okay that is a awesome way to eat them and you can do that with these cookies also, but the real reason these cookies are good is because you freeze them and eat the frozen and cold! And is wonderful on these hot summer days! (The first time grandma made them for us well at least me was in israel on a really hot day so I think that might be part of the obsession). But if you make them you defiantly need to try freezing some of them! Now that I made this 100x longer then it needs to be here is the recipe:

    Grandma’s Chocolate Chip Cookies
    Blend 1/2 cup margarine or butter with 6 T white sugar and 6 T brown sugar
    add 1 egg beaten whole
    add 1/2 tsp. baking soda and 1 and 1/8 C. sifted flour and 1/2 tsp. salt (all mixed together)
    add a few drops of hot water and 1/2 tsp. vanilla
    Add 1 C. chopped nuts and a pkg. of semi-sweet chocolate chips.
    Drop 1/2 teaspoons of batter on greased cookie sheet.
    Bake at 375 for 10-12 minutes.

    Let cool and put them in a ziplock bag or container and FREEZE !

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