The Daily Morsel

TWD – Tuesdays with Dorie


Mocha Chocolate Chip Cookies

Mocha Chocolate Chip Cookies

Overall these turned out great.  I like my cookies a bit thicker and chewier, but considering how thin these cookies turned out, I was surprised how soft they stayed.  I’m sure the brown sugar helped.

Dry Ingredients for Cookies

Dry Ingredients Mixed

Wet Ingredients

I used a combination of bittersweet chocolate chips and chunks of hazelnut milk chocolate.  I also used the full amount of chocolate and instant coffee.  In retrospect, I should have cut my chocolate chunks a little smaller.  They really melted down.

Hazelnut Milk Chocolate

Cookie Dough Mixed

Cookie Dough Portioned

I did use the suggested parchment paper and am glad I did.  They came off the pan pretty easily, but I could see a gooey, chocolate mess if I did not use parchment.

Everyone who tried these cookies loved them, so they could make it into my rotation again.  Or, I may just add instant coffee or espresso to one of my other favorite cookie recipes: Hazelnut Chocolate Chunk Cookies with Hazelnuts.  A very similar recipe, but a tad bit more flour, and a bit less chocolate.

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.

Or, view it on the sites of this fellow Tuesdays with Dorie blogger:

Peggy of Galettista

Two years ago on The Daily Morsel

Yet, More Mocha Chocolate Chip Cookies

More Mocha Chocolate Chip Cookies