Mocha Cookies
Chewy in the center and crispy on the edges is this Mocha Cookies recipe with instant coffee, chunks of white chocolate strewn throughout for a perfect sweet treat that turns a Starbucks drink into a cookie.
Servings 16 cookies
Calories 184kcal
Ingredients
- 130 grams / 4.6 ounces browned butter room temperature
- 135 grams / ⅔ cup brown sugar
- 60 grams / ⅓ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 5 grams / 1 teaspoon hot water
- 3 grams / 2 teaspoons instant coffee
- 250 grams / 1 ½ cups + 1 tablespoon plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea or kosher salt
- 100 grams / 3.5 ounces white chocolate roughly chopped
Instructions
- Preheat the oven to 180C/350F 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 combined.
- Add in the flour, baking soda, baking powder and salt and beat until just combined and no dry portions remain in the edges or base of your bowl.
- Toss in ¾ of the roughly chopped chocolate and stir until your mixed through your cookie batter.
- Scoop into balls with an ice cream scoop and press the top of each cookie in the remaining chunks of chocolate.
- Place on your lined baking tray with 2 inches between each.
- Bake for 14 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.
- Dig in!
Notes
- Quantity of butter for your brown butter: As is the case with browned butter, you will need 160 grams / 5.6 ounces to create 130 grams / 4.6 ounces brown butter with the loss of moisture.
- Chocolate: 27% cocoa butter white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
- 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.
- Ice Cream Scoop: The scoop used here creates medium cookies with a diameter of 5 centimeters 1.97 inches. You could use a heaped tablespoon in it's place to create a cookie of similar size.
- You can freeze the dough: Simply shape the dough into individual cookie portions, place them on a baking sheet, and freeze until firm. Once frozen, transfer the cookie dough portions into a sealed container or bag and store them in the freezer.
Nutrition
Calories: 184kcal