Thank you, Mrs. Fields, for these awesome, rich and tasty cookies.
The recipe is easy to throw together. The cookies are dense, rich, almost fudgy and totally delicious. It’s a keeper!
Mocha Chunk Cookies
from Mrs. Field’s Cookie Book
(for 2 dozen cookies, the original recipe is for 4 dozen.)
1 1/4 cups all-purpose flour
2.5 tbsp of cocoa powder (heaping)
1/4 tsp baking soda
1/4 tsp salt
1 tsp instant coffee crystals
1 tsp coffee liqueur (i used kahlua, but you can also use vanilla if you have none available)
1/2 cup white sugar
1/4 cup + 2 tbsp dark brown sugar (light brown works too)
1/2 cup softened butter (if using salted, reduce salt to 1/8 tsp)
1 large egg
1 dark chocolate bar broken up into chunks
1. Preheat oven to 325 degrees.
2. In a medium bowl, combine flour, cocoa, soda and salt with a whisk and set aside.
3. In a small bowl/cup/whatever, dissolve the instant coffee in the coffee liqueur. Set that aside too.
4. With an electric mixer, combine butter and both sugars. Scrape it down with a rubber spatula until it looks golden and smooth (and totally edible…).
5. Beat the egg and coffee concoction into the butter-sugar mixture until smooth.
6. Add the flour mixture and mix just until combined. I did this with my handy dandy rubber spatula to avoid over-mixing. Fold in the chocolate chunks.
7. Drop by rounded spoonfuls onto a cookie sheet. I always use parchment paper or a silicone baking sheet on cookie sheets, because I hate wrestling with cookies. It always gets ugly.
8. Bake for about 15 minutes, or until the cookie springs back when you barely touch it. Let them bake on the pan for a few minutes before moving them onto a cooling rack.
I squished some semi-sweet chocolate chips into the tops when they had just come out of the oven (i know, i’m too wild sometimes), and then thoroughly enjoyed it with some chunky chocolate ice cream!
Try them, you’ll love them. 🙂