cookie swap

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Homemade cookies.  Few gifts are as thoughtful or as delicious, and nothing is as much fun to create. 

The holidays are when we make those extra efforts-large and small to bring out the best.
  
When it comes to baking and entertaining we turn to traditional and favorite recipes, made with the very finest ingredients.  Pure and intense, fresh and flavorful, these key ingredients are what make our efforts a delicious success in the kitchen.
  
This recipe is a home run for chocolate lovers, only the best Double-Dutch Cocoa (such a Perngotti or Valrhona) plus the addition of espresso powder makes this cookie a rich indulgence. 

Join in with us on our holiday cookie swap.  Share your favorite family holiday cookie recipe, post a picture or a link so we can all enjoy something new and tasty!

So here it is, one of my favorite chocolate cookie recipes. Talk about in your face, these Double-Dark Chocolate Mocha Drops are spiked with espresso, and loaded with chips. Let’s go!

Enjoy!

Shannon

  

Double-Dark Mocha Drops

1/2 cup melted butter

1/3 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon espresso powder

1 large egg

1 teaspoon vanilla

1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa

1 1/4 cups All purpose flour

2 cups chips: cappuccino, cinnamon, chocolate, or a mixture

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

Combine the melted butter, sugars, baking soda, salt, and espresso powder in a mixing bowl.

Beat until the mixture is smooth.

Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that's OK.  Beat in the cocoa. Add the flour, beating slowly to combine. Add the chips, mixing until they're well-distributed.

Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.

Bake the cookies for 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart.  Allow the cookies to cool right on the baking sheet.

makes about 4 dozen