Double Chocolate Mocha Drop Cookies
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup plus 3 tablespoons chocolate chips
- ¼cup brewed coffee
- ½cup unsalted butter or margarine
- ¾cup white sugar
- ¾cup brown sugar
- 2large eggs
- 1teaspoon vanilla extract
- 1cup matzo cake meal
- ⅛teaspoon salt
- ½teaspoon kosher for Passover baking powder
- ½teaspoon cinnamon
- 3tablespoons finely ground dark coffee beans, preferably espresso
Nutritional analysis per serving (36 servings)
87 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 1 gram protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
- Step 2
Melt ½ cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
- Step 3
Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
- Step 4
Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with ¼ cup of chips. Let sit for an hour, covered.
- Step 5
Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
- Step 6
Bake for 15 minutes.
Private Notes
Comments
My first two batches didn’t rise, so I put the rest of the batter in a cake tin. These make great brownies!
My cookies did not rise at all. I thought that perhaps I didn't put in the baking powder, so I added baking powder to next batch which were also flat. However the cookies are delicious!
These cookies tasted good, but they stayed too moist and fell apart after baking the suggested 15 minutes. I decided to freeze them and see if they improve in consistency.
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