Ever tried to find the perfect chocolate cookie recipe? Slightly crispy and still chewy-gooey? This is the recipe for you:
Tripple Chocolate Mocha Chunks
1/2 cup butter, softened
1 cup white sugar
1/2 tsp. baking soda*
1 tbsp instant coffe granules**
1/2 tsp. salt
2 large eggs
2 tsp. vanilla extract
2/3 cup natural unsweetened cocoa powder*
1 3/4 cup white flour
1 cup bittersweet chocolate chips
1 cup chocolate chips or chunks (use one or more: white, milk, espresso, semi-sweet)
*if you have Dutch Process Cocoa Powder, use 3/4 tsp. baking powder and 2/3 cocoa powder
**if you have espresso powder use 1 tsp.
Preheat oven to 350*. In a medium bowl, cream together the butter sugar, baking soda, coffee granules, and salt. Add the eggs and vanilla, beating until smooth. Stir in the cocoa powder and flour; the dough will be stiff. Mix in the chocolate chips.
Drop the cookies onto a baking sheet (I made the balls 1 1/2" and got just over 3 dozen). Bake the cookies for 10 minutes. Remove from pan and allow to cool.
Pour a glass of milk and enjoy!
Do you know the difference between Natural Unsweetened Cocoa Powder and Dutch Process Cocoa Powder?
Natural Unsweetened Cocoa Powder is the most common type found in the kitchen. It is processed in such a way that it is an acidic substance (it should be used with baking soda). Familiar brands are Hershey's, Nestlé, and Ghiradelli.
Dutch Process Cocoa is treated so that the result is an alkaline food (it works best with baking powder). It can be found in grocery stores, but it is less common and usually more expensive.
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