White Chocolate Mocha Cookies

These White Chocolate Mocha Cookies are a long term love affair with Starbucks White Chocolate Mocha that is the closest drink I’ll have with coffee in it. If you’re not having coffee, what’s your go to drink friends? Tell me in the comments below!

For us non coffee drinkers, the list of drinks now available to purchase and enjoy goes beyond plain old tea, but this drink takes all the bitterness of coffee and adds a bunch of perfect sweetness that is encapsulated perfectly in these cookies that include brown butter and instant coffee powder.

Initially this was one large skillet cookie, but these are just better in a regular cookie size. They’re buttery and will make you grab a second pretty quickly because they aren’t overly sweet despite being thin and layered with white chocolate chunks. These white chocolate mocha cookies go especially well with your favorite cup of whatever beverage you enjoy – tea, black coffee or a hot chocolate.

How to prepare White Chocolate Mocha Cookies

• Time for coffee: Place half the instant coffee and hot water into a small bowl and stir to dissolve.
• Whip it: Beat the butter and sugar until pale and fluffy.
• Egg it: Add in the egg and beat until well combined and fluffy.
• Coffee sauce: Pour in the instant coffee and add the remaining instant coffee and beat until combined.
• Flour it up: Add the dry ingredients and beat on low until just combined.
• Choc o late: Stir in the chocolate until just combined.
• Refrigerate: Place the cookie dough in the fridge for 1 hour.
• Roll and bake: Roll the cookie dough into balls and place evenly on your baking tray and bake.
• Cool it: Remove and allow to cool fully.
• Serve: Grab one and enjoy!

Tips for the best White Chocolate Mocha Cookies

Regular butter amount for these cookies: As is the case with browned butter, you will need 160 grams / ounces to create 130 grams brown butter with the loss of moisture.

Chocolate puddles: If you are a chocolate puddle lover of the top of your cookies, the best tip is to set aside approximately 20 grams of the chocolate and press into the tops of your cookies right out of the oven in which case it will melt nicely as your cookies cool and create the texture you see in the images.

More white chocolate dishes you’ll enjoy

White Chocolate Blackberry Bundt Cake

Caramelized White Chocolate Chocolate Brookies

White Chocolate Cherry Semifreddo

White Chocolate Mocha Cookies
Recipe by Roamingtaste
Makes 16 cookies

Ingredients:
130 grams / 4.6 ounces browned butter, room temperature
140 grams / 2/3 cup light brown sugar
60 grams / 1/3 cup caster sugar
1 large egg
1 teaspoon hot water
2 teaspoons instant coffee
175 grams / 1 cup + 2 tablespoons plain flour
1/2 teaspoon baking soda
1/4 teaspoon salt
100 grams / 3.5 ounces white chocolate, roughly chopped

Directions:
Preheat the oven to 190C/375F and line a baking tray with greaseproof paper.

Pour the hot water into a small ramekin and add 1 teaspoon of the instant coffee and stir together until the coffee has dissolved. Set aside.

Cream the butter and sugars in a bowl until pale and fluffy, approximately 3 minutes with a hand beater.

Add the egg and beat until all well combined, approximately 1 minute.

Pour in the coffee to the cookie batter and beat until just combined.

Add in the flour, baking soda and salt and beat until just combined.

Toss in the roughly chopped chocolate

Scoop into balls with an ice cream scoop and place on your lined baking tray with 2 inches between each.

Bake for 12 minutes until golden on the edges and remove.

Allow to cool for a couple of minutes on the tray before placing on a cooling tray to cool completely.

Serve alongside your favorite hot beverage!

 

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