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Mocha Chip Cookies




Source of Recipe


Internet


List of Ingredients




4 ounces semisweet chocolate chips
1 3/4 cups all-purpose flour
2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder - non-alkalized
2 tablespoons espresso powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup unsalted butter - slightly softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs - at room temperature
1 tablespoon vanilla extract
3/4 cup white chocolate
3/4 cup semisweet chocolate chips
2/3 cup pecans - chopped



Recipe



Melt the 4 ounces of semisweet chocolate chips in a microwave or the top of a double broiler, careful to not scorch the chocolate. Set aside and let the chocolate cool for 5 minutes. In a medium bowl, combine the flour, cocoa, espresso powder, baking soda, and salt. Whisk until thoroughly blended. In a large bowl, beat butter at medium speed until creamy (30 seconds). Add the sugars, and beat until mixture is fluffy and light in color (3 minutes). One at a time, add the eggs, beating well after each addition. Add the vanilla and melted chocolate and beat until smooth. Add 1/3 of the flour mixture to the wet mixture, and beat at low speed. Repeat 2 more times. Using a wooden spoon or a rubber spatula stir in white chocolate chips, semisweet chocolate chips, and pecans. Line 3 insulated cookie sheets with aluminum foil. Scoop 1/3 cup of cookie dough and drop onto cookie sheet. Repeat, making sure that the cookies are spaced 3 inches apart. Refrigerate the cookie dough for 30 -45 minutes. About 20 minutes before baking time preheat the oven to 350 degrees F. Bake the chilled cookies on the center rack for 17-22 minutes. Cool the cookies for 5 minutes. Enjoy. The cookies can be store in an airtight container for up to 2 days or frozen for up to 1 month.