It’s sort-of but not really adapted from a recipe over at King Arthur Flour. It’s one of their tips, and it’s been a big help.
They didn’t taste like coffee persay, but the espresso powder did give it a little something extra. As for the rest of the holiday baking, I have so many different things that I’m making that I decided to just post pictures with accompanying links on where to find the recipes on Monday. It’ll be a holiday recap in food! Except for the pumpkin cheesecake bars, that will be sometime over the weekend.
But enough about that, let’s move onto the chocolate chip cookie recipe!
Mocha Chocolate Chip Cookies
Adapated From King Arthur Flour, makes about 36 cookies
- 2/3 cup light brown sugar, firmly packed
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter (straight from the fridge or room temperature)
- 1/2 cup vegetable shortening
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder (like Medaglia D’Oro)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract, optional
- 1 teaspoon vinegar, cider or white
- 1 teaspoon baking soda
- 1 egg
- 2 cups All-Purpose Flour
- 2 cups chocolate chips
- Preheat oven to 375 degrees. Line 2 cookies with parchment paper (or grease cookie sheets).
- In a large bowl, combine sugars, butter, shortening, salt, espresso powder, vanilla extract (and almond, if using), vinegar, and baking soda. Beat until smooth and creamy.
- Add egg and beat until smooth. Scrape down the side and bottom of the bowl to make sure everything is combined.
- Mix in flour, followed by the chocolate chips.
- Scoop dough onto cookie sheet and bake for 11 to 12 minutes, until the edges are chestnut brown and center is a light golden brown.