Chocolate Chunk Mocha Cookies

Chocolate Chunk Mocha Cookies
Staff Writer
McCormick

Chocolate cookies become deliciously mocha flavored with coffee extract.

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24
Servings
196
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups flour
  • 2 eggs
  • 4 Teaspoons coffee extract
  • 6 Ounces semisweet baking chocolate, coarsely chopped
  • 2/3 Cups firmly packed light brown sugar
  • 1 Cup butter, softened
  • 2/3 Cups unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 2/3 Cups granulated sugar
  • 1 Cup chopped walnuts

Directions

Preheat the oven to 350 degrees.

Mix the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside. Beat the butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs and coffee extract and mix well. Gradually beat in the flour mixture on low speed until well mixed. Stir in the chocolate and walnuts.

Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with nonstick cooking spray.

Bake for 8 to 10 minutes or just until cookies are set. Cool on baking sheets for 2 minutes. Remove to wire racks and cool completely.

Nutritional Facts

Total Fat
6g
9%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
29g
22%
Protein
6g
13%
Vitamin A, RAE
2µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
74mg
7%
Fiber, total dietary
3g
12%
Folate, total
31µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
53mg
8%
Selenium, Se
3µg
5%
Sodium, Na
296mg
20%
Water
15g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.