Double-Shot Mocha Chunks

By CJKK

Break open these dense, brownie-like drop cookies hot from the oven to find pools of melting chocolate inside. Once they're completely cooled, the chocolate pools solidify into nuggets; either way, they're oh-so-chocolatey-good!

Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 3/4 teaspoon baking powder
• 1 teaspoon espresso powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup Dutch-process cocoa
• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1 cup semisweet or bittersweet chocolate chips
• 1 cup chocolate chunks: semisweet, white, or espresso

Details

Servings 3

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.

2) In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt.

3) Add the eggs and vanilla, beating until smooth.

4) Stir in the cocoa powder and flour; the dough will be stiff.



5) Mix in the chocolate chips and chunks.

6) Drop the cookies by tablespoonfuls (about 1 1/2" balls) onto the prepared baking sheets, leaving about 1 1/2" between them. A tablespoon cookie scoop works well here.

7) Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.