Moist and chewy cookies with the rich flavor of chocolate and coffee together – you’ll love these Mocha Brownie Cookies.
As the weather turns cooler here in Alaska, I start dreaming about Pumpkin…Apple….and Coffee treats. Today I am sharing my Mocha Brownie Cookies with you. I am a total coffee addict, and these soft cookies absolutely feed that addiction.
To begin, preheat your oven to 375 degrees.
In a bowl, combine 1 1/2 c flour, 1/3 cup baking cocoa, a half teaspoon of salt and a quarter teaspoon of baking soda. Stir them together and set them aside for now.
In a mixing bowl, beat together a third cup each of shortening and butter (room temperature) until creamy.
Add in 1 1/2 cup of brown sugar, a teaspoon of vanilla, and a tablespoon of water. Beat them together until mixed.
Then add in 2 eggs, and 2 tablespoons of instant coffee granules. Mix those in, making sure to scrape the sides of the bowl with a rubber spatula.
Now mix in your dry mixture.
When it is combined, stir in a 12 ounce bag of chocolate chips.
And a half cup of chopped pecans. Mmmmmm!
Okay, now to get your cookie sheet ready by lining it with parchment paper. I can not express to your the importance of this. These cookies come out of the oven VERY SOFT and have to cool completely before removing them from the cooking surface. By using sheets of parchment paper, you can slide a sheet into the oven on your baking sheet or stone, then slide it out onto a cooling rack when it is done. Otherwise, you will have to wait forever for the cookies to cool on your cookie sheet.
Scoop the cookie dough into little globs, about the size of a ping pong ball, a dozen or so at a time. I use my small cookie scoop for this.
Bake these for 7-9 minutes (is usually go with 8) until they are dry in appearance.
Cool completely before moving them off the parchment paper.
Repeat with all of the dough.
And enjoy!
Mocha Brownie Cookies
Ingredients
- 1 1/2 c flour
- 1/3 c baking cocoa
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/3 c butter
- 1/3 c shortening
- 1 1/2 c brown sugar
- 1 tsp vanilla
- 1 Tb water
- 2 eggs
- 2 Tb instant coffee granules
- 12 ounces chocolate chips
- 1/2 c chopped pecans
Instructions
- To begin, preheat your oven to 375 degrees.
- In a bowl, combine the flour, baking cocoa, salt and baking soda. Stir them together and set them aside for now.
- In a mixing bowl, beat together a the shortening and butter (room temperature) until creamy.
- Add in the brown sugar, vanilla, and water. Beat them together until mixed.
- Then add in the 2 eggs, and instant coffee granules. Mix those in, making sure to scrape the sides of the bowl with a rubber spatula.
- Now mix in your dry mixture.
- When it is combined, stir in your chocolate chips and the pecans.
- Okay, now to get your cookie sheet ready by lining it with parchment paper. I can not express to your the importance of this. These cookies come out of the oven VERY SOFT and have to cool completely before removing them from the cooking surface. By using sheets of parchment paper, you can slide a sheet into the oven on your baking sheet or stone, then slide it out onto a cooling rack when it is done. Otherwise, you will have to wait forever for the cookies to cool on your cookie sheet.
- Scoop the cookie dough into little portions, about the size of a ping pong ball, a dozen or so at a time. I use my small cookie scoop for this.
- Bake these for 7-9 minutes (is usually go with 8) until they are dry in appearance.
- Cool completely before moving them off the parchment paper.
- Repeat with all of the dough.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.