Double-Triple Mocha Cookies

Behold... the ultimate cookie.

It's a chocolate cookie with three different types of chocolate chips in it. It has espresso powder incorporated to the batter during the butter-sugar cream stage. It's slightly underbaked and allowed to cool to a perfectly chewy consistency. It has the bite of a brownie and the aroma of a mocha latte. If that doesn't convince you to make these, I don't know what will.

So I have thus named these cookies my Double-Triple Mocha Cookies. Double for the cocoa powder in the batter. Triple for the three types of chocolate chips. Mocha for the strong but satisfying hint of coffee. Yum.

When you take these out of the oven, they will be extremely fragile. Don't try to remove them from the pan when they're still much too soft. For goodness' sake, people, thou shalt exercise self-control! Just 15 minutes! C'mon! You can do this!!

I packed and sent these cookies to two of my dear friends, but I kept a little goodie bag for myself.

And I'll tell you a secret: FROZEN double-triple mocha cookies.

The best things to come along...since warm double-triple mocha cookies.



Double-Triple Mocha Cookies

*makes about 26 cookies*

Ingredients:

• 1/2 cup melted butter
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon espresso powder
• 1 large egg
• 1 teaspoon vanilla
• 1/4 cup baking cocoa
• 1 1/4 cups Unbleached All-Purpose Flour
• 2 cups chips: semi-sweet, milk, and white chocolate

Directions:

1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) Combine the melted butter, sugars, baking soda, salt, and espresso powder in a mixing bowl. 

3) Beat until the mixture is smooth.

4) Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that's OK. 

5) Beat in the cocoa.

6) Add the flour, beating slowly to combine.

7) Add the chips, mixing until they're well-distributed.

8) Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.

9) Bake the cookies for 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart. 

10) Allow the cookies to cool right on the baking sheet

Slightly adapted from King Arthur Flour