This post was originally part of a Nestle Toll House promotion. The promotion ended, but the cookie recipe is here to stay! It's a large batch recipe for Double Chocolate Mocha Cookies which makes about 60 (or slightly more) cookies. The original recipe said 80, but I've never made them that small. In fact, I usually halve or even quarter the recipe.
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This is a double chocolate recipe that uses more chocolate than butter, so if you are low on butter it's perfect. You could even substitute another fat since the chocolate does most of the work here. You will need a lot of chocolate chips, though. Chocolate chips and unsweetened chocolate are melted with the butter and then whipped eggs and sugar are folded in for a rich but light texture.
Big Batch Chocolate Mocha Cookies Tips
Some things I've learned about this kind of batter is that the cookies don't come out shiny if you chill it. If it's soft, let it stand and then scoop. The cookies will only be as good at the chocolate you use, naturally. Pack each scoop with chocolate chips and don't overbake. "Don't overbake" always sounds like such terrible advice because no one purposely does it, but err on the side of underbaking with this kind of cookie.
Now that the holidays are over and Valentine's Day is around the corner, maybe this smaller batch version will come in handy.
Small Batch Double Chocolate Mocha Cookies
- 28 grams butter, softened
- 28 grams unsweetened chocolate, chopped
- 170 grams chocolate chips (1 cup, divided use)
- 75 grams granulated sugar (6 tablespoons)
- 16-17 grams of all-purpose flour or about 2 tablespoons
- ¼ teaspoon baking powder
- 1 pinch salt
- 1 large egg
- ¾ teaspoon espresso powder (lots of mocha flavor!)
- ¾ teaspoon vanilla extract
Small Batch Instructions
Melt butter, unsweetened chocolate and half of the chocolate chips in a microwave safe bowl (use high power and stir every 30 seconds). Set it aside to cool slightly.
Meanwhile, beat the sugar and egg with an electric mixer until light. Beat in the salt, espresso powder and vanilla. Scrape sides of bowl often. Stir in the slightly cooled melted chocolate mixture followed by the baking powder, salt and flour. You can mix them before adding, or just add directly to the batter. It doesn't matter as long as you are careful that the baking powder doesn't clump.
Scoop by rounded teaspoons onto parchment lined baking sheet and bake in a preheated oven for 10 minutes. Or make the cookies much larger and bake longer.
Recipe
Big Batch Double Chocolate Mocha Cookies
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- 4 ounces unsweetened chocolate, chopped (114 grams)
- 4 cups semisweet chocolate chips, divided use (670 grams) (670 grams)
- 1 ½ cups sugar (280-300 grams)
- ½ cup all-purpose flour (65 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1 tablespoon instant espresso coffee or instant coffee
- 1 tablespoon vanilla
Instructions
- In a medium size saucepan, combine the butter, unsweetened chocolate and only 2 cups (12 oz) of the semisweet chips.
- Stir over medium heat, reducing heat if necessary, until mixture is smooth. Remove from heat.
- With an electric mixer or in the bowl of a stand mixer fitted with a whisk, beat the eggs and sugar until thick and pale (about 4 minutes). Beat in coffee powder and vanilla, then fold in the melted chocolate mixture.
- Mix together the flour, baking powder and salt and fold that into the mixture until well blended.
- Make sure the batter isn't too warm, then add remaining 2 cups chocolate chips and allow the batter to rest at room temperature for 30 minutes. It will thicken slightly as it stands.
- Preheat oven to 350 degrees. Line cookie sheets (4) with parchment paper.
- Using rounded teaspoonfuls, drop batter onto baking sheets and bake just until the tops become dry and crack (about 10 minutes).
- Allow the cookies to cool on the trays, then remove and set on a wire rack to cool completely.
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