For some reason, I was craving cookies the other day. I was deciding between two recipes that both had espresso powder in them and decided on this one because it was more different from any cookie recipe I've done on the blog due to the addition of cocoa powder . The other recipe looked more like a regular chocolate chip cookie.
The day I made these cookies, I was not overly impressed. I allowed the rest of the dough to refrigerate for two days (I had planned to make more cookies out of this dough the next day, but I didn't feel like baking that day.), and it made a world of a difference.
I halved this recipe and still made almost 2 dozen cookies. After forming the balls of dough, I rolled them in sugar to add sparkle, and then baked them. After baking the cookies, I immediately mashed the rounded cookies slightly with the bottom of a measuring cup to make them have a different look. Lastly, in these cookies, I used the Guittard white chocolate, semi-sweet chocolate, and cocoa rouge powder that the Guittard company sent me a while ago. I think they look much better than they did when I didn't roll them in sugar and left them rounded . They also tasted much better.
Is it weird to drink fat-free milk with decadent desserts? haha
White Chocolate Mocha Cookies
adapted from Home Sweet Eats
Yields about 3-4 dozen small cookies; can be halved easily.
1 cup (2 sticks) butter, at room temperature
1 1/2 cups sugar
2 eggs, room temperature
1 tsp vanilla extract
2 cups AP flour
1/2 cup cocoa powder (I used Guittard Cocoa Rouge powder)
2 Tbsp instant coffee or espresso powder
1 tsp baking soda
1/4 tsp salt (I always use kosher)
1/2-3/4 cup white chocolate chips (I used Guittard wafers)
1/2-3/4 cup semi-sweet chocolate chips (I used Guittard wafers)
1/4 sugar for dredging (optional)
1/4 sugar for dredging (optional)
Preheat oven to 350.
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, coffee powder, baking soda, and salt and mix until combined. Fold in chocolate chips.
Roll dough into balls; coat with sugar (optional), and set on baking sheet or Silpat. Bake at 350 for 8-10 minutes. If your cookies are too rounded, immediately after taking the cookies out of the oven, press down on the cookies lightly with a measuring cup or the bottom of a cup.
Roll dough into balls; coat with sugar (optional), and set on baking sheet or Silpat. Bake at 350 for 8-10 minutes. If your cookies are too rounded, immediately after taking the cookies out of the oven, press down on the cookies lightly with a measuring cup or the bottom of a cup.
Me want cookie! Gosh ray, Memoria, I do declare that these white chocolate mochas look simply divine. I can just imagine how soft, chewy and warm they must be with a glass of cold milk which you have photographed so well. I want one right now. Thank you, that was delicious--may I have another one? No? Well, maybe later. In the meantime and in between times, enjoy!
ReplyDeleteChocolate e café são duas coisas deliciosas mesmo! Em forma de cookie devem ficar um verdadeiro pecado! Preciso de mais tempo, pra cozinhar mais em casa!
ReplyDeleteVaya galletas te han salido. Tienen que estar buenisimas. Un saludo
ReplyDeleteMom - You're funny! Come here, and I'll make some for you.
ReplyDeleteDiego - Muito obrigada pelo comentário. Eu gosto muito de combinar chocolate e café. O café intensificou o sabor do chocolate. Com esta receita, você pode fazer somente a massa um ou dos dias adiante e quando tenha tempo, você pode assar os cookies. Agora você não tem nenhuma desculpa rsrs!
José Manuel - Gracias por el comentario. Sí, salieron buenísimos especialmente después de esos dos días en el refrigerador.
wow che meraviglia deliziosa!! bravissima!!
ReplyDeletecomplimenti anche per le foto bellissime!!ciaoooooooooo
Grazie mille per il comentario, Federica! Anch'io mi piacciono le foto.
ReplyDeletethose are incredible cookies.....I love the look you gave them by rolling them in the sugar...they look fantastic, and I can only imagine how good they taste!
ReplyDeletebeautiful cookies! am sure they taste amazing ... u used some superior ingredients!
ReplyDeleteMmmmh, that is really delicious chocolate cookies. A fine one indeed.
ReplyDeleteMmm. These look quite tasty!
ReplyDeleteMem, do you think we could use espresso (liquid) in these (I don't have any instant coffee, but I do have espresso beans)? I generally use whole wheat flour in baking, which might absorb the extra liquid.
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Tamara, first of all, you know I don't like to be called "Mem" hahaha.
ReplyDeleteSecondly, I don't know if you can use liquid coffee in these. Couldn't you grind up the espresso beans into powder form and then use them in the cookies? If you're going to use the liquid form with the wheat flour, though, tell me how they turn out for you.
Oh wow these look amazing! I love coffee and I love baked goods that use coffee and/or espresso. Good idea about pushing the cookie down with a cup or measuring cup. Yum!
ReplyDeleteOhhh thanks a lot now I'm gonna have to bake again tomorrow when I promised myself that I would stay away from sugar for at least two days :) These look amazing.....coffee and chocolate all in one....wow....what else can a stay at home mom ask for :)
ReplyDeleteGreat idea to roll them in sugar. I love a chocolate cookie with white chips. Sé que se están fabulosos.
ReplyDeleteThanks for visting my blog Memória and also for the lovely comments. Just saw your space here and I must say you that I loved it!
ReplyDeleteLoved the recipe as well. I also once tried to make some cookies with cocoa powder but somehow it was not that great. Next time will consider your tip and freeze it for a while.
You stay in touch and keep up the good work!
These look perfect. I can't pass up warm chocolate cookies and cold milk! What a delicious treat!
ReplyDeleteit looks chewy and delicious!I'm going to have to try this recipe soon.if you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
ReplyDeleteBuffalo wings - now cookies. Yep all perfect for world cup. Of course I have a plan for working off the calories that includes jumping up and down when goals are scored:-)
ReplyDeleteBeautiful cookies and your photographs are lovely.
ReplyDeletelooks chocolatey rich and yummilicious! Love your cookies and great photography~
ReplyDeleteI am so glad you enjoyed these cookies. Rolling them in sugar is a fabulous idea. I will be doing that next time!
ReplyDeleteMemoria, I love the way your cookies look chewie on the inside. I'd like to eat about 12 of these right now!
ReplyDeleteThese look nice and chewy and I like that they're rolled in sugar. Perfect with a glass of milk or coffee!
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