Chocolate Mocha Chunks - Double Shot Cookies

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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!

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  • 3

Ingredients

  • 1/2 cup butter, melted
  • 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 chocolate-coffee

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.

Yield: 3 dozen cookies.

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