The Toll House recipe is ok but it’s too sweet and cloying for me. I like super-dark chocolate and less sticky sweetness in my cookies. This recipe is adapted from Alton Brown’s The Chewy. With just a few adjustments, you end up with a rich mocha cookie that’s more fit for adult tastes.
Mocha Chocolate Chip Cookies
- 2 sticks butter
- 2 1/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup white sugar
- 1 1/4 cups dark brown sugar
- 1 egg plus 1 egg yolk
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 2 cups dark chocolate chips – your favorite brand or chop 12 oz of your favorite dark chocolate bar
Melt butter either in a saucepan over low heat or in the microwave. Sift together the flour, salt, and baking soda and set aside. Cream together the melted butter, sugar, and brown sugar on medium speed. This will take longer than it would with unmelted softened butter. Add the egg, egg yolk, milk, vanilla, and espresso powder and mix until well combined. Add the flour mix 1/4 to 1/3 at a time, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
If you want a crisper cookie, then you can bake immediately. For a softer, more chewy cookie, refrigerate the dough for a couple of hours first. You can used greased cookie sheets or bake them on parchment at 375 degrees. Bake 8 – 10 minutes for warm dough, 12 – 15 minutes for cold dough. Don’t overbake!
The finished dough will be darker than regular chocolate chip cookies because of the dark brown sugar and the coffee.