Double Chocolate Mocha Drop Cookies
Published April 4, 2006
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¾ cup plus 3 tablespoons chocolate chips
¼ cup brewed coffee
½ cup unsalted butter or margarine
¾ cup white sugar
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup matzo cake meal
⅛ teaspoon salt
½ teaspoon kosher for Passover baking powder
½ teaspoon cinnamon
3 tablespoons finely ground dark coffee beans, preferably espresso
Nutritional analysis per serving
13 grams carbs; 18 milligrams cholesterol; 90 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 22 milligrams sodium; 1 gram protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
- Step 2
Melt ½ cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
- Step 3
Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
- Step 4
Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with ¼ cup of chips. Let sit for an hour, covered.
- Step 5
Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
- Step 6
Bake for 15 minutes.
Private Notes
Comments
My first two batches didn’t rise, so I put the rest of the batter in a cake tin. These make great brownies!
My cookies did not rise at all. I thought that perhaps I didn't put in the baking powder, so I added baking powder to next batch which were also flat. However the cookies are delicious!
These cookies tasted good, but they stayed too moist and fell apart after baking the suggested 15 minutes. I decided to freeze them and see if they improve in consistency.