Mocha Chocolate Chunk Cookies
MAKES ABOUT 36
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Ingredients
- Cookie Dough:
- 2 1/2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon espresso powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla
- 2 large eggs (may use egg replacer)
- 2 1/4 cups chocolate chunks (chopped into 1/3-inch pieces (11 ounces total))
- Frosting:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot brewed coffee
- 1/4 cup unsalted butter, may substitute non-dairy butter, (melted)
- 1 teaspoon vanilla
- 3 cups powdered sugar (sifted)
Optional Ingredients
- Pearl sugar
Directions
- Adjust oven rack to middle position. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking soda, espresso powder, and salt; set aside.
- Using an electric mixer on medium speed, beat butter and sugars in a large bowl until smooth. Add vanilla. Beat in eggs, one at a time, until blended. On low speed, slowly add flour mixture and beat until incorporated. With a spatula, fold in chocolate chunks.
- Drop 2-tablespoon portions of dough onto lined baking sheet. Bake one sheet at a time for 10 minutes. Let cookies cool on baking sheet 2 minutes; then remove to a wire rack to cool completely.
- To make frosting, combine cocoa, coffee, melted butter, and vanilla in a large bowl. Whisk in powdered sugar until smooth and spreadable.
- Spread frosting on cooled cookies. Alternatively, transfer frosting to a piping bag or zip-top bag. Cut 1/8-inch off at the tip, and pipe frosting starting in the center of each cookie. Garnish with pearl sugar.
Nutrition
- Calories: 220
- Fat: 10.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0.0 g
- Cholesterol: 30.0 mg
- Sodium: 60.0 mg
- Carbohydrates: 31.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 21.0 g
- Protein: 2.0 g