Working in DC is rarely a 9 to 5 job and this week was full of a few nights past my bedtime. In addition to taking my coffee through an IV, I thought it best to find some more, yummy ways to get it in my system.
Double chocolate and espresso sounded like it might do the trick. 4 days, 10 cups of coffee, a midnight baking session, 1/2 dozen cookies, 2 bloodshot eyes, and 5 lbs later…I can report that I was right. And it is almost Friday!
Mocha Chip Cookies
Servings: 30 cookies
- 2 1/4 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 cup dark brown sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon Kosher salt
- 3 tablespoons instant coffee granules
- 1 tbsp milk
- 12 ounces semisweet chocolate chips
Preheat oven to 350 degrees. Prepare cookie sheets.
Dissolve coffee granules in milk.
Beat butter and sugars until creamy. Continue beating at medium speed, adding vanilla extract, dissolved coffee granules, and eggs one at a time.
In a medium bowl, sift together flour, baking soda, cocoa powder, espresso powder, and salt. Add to butter and sugar mixture and beat at low speed until combined.
Stir in chocolate chips.
Drop spoonfuls onto baking sheets. Bake each batch for 10 to 12 minutes. Transfer to wire racks and allow to cool to set.
Serve them up, preferably with coffee!