whole wheat mocha cookies
At the recent Home Made Market in The Hague, these mocha cookies were our most popular variety. And is anyone surprised? I, for one, will never tire of a chocolate and espresso combination. As far as I'm concerned, the three of us will be the best of friends until the end of time.
Note: Set out the egg and butter ahead of time so that they can reach room temperature.
This recipe makes approximately 40 small cookies.
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- This recipe is available in metric and imperial.
Set out ingredients. (This picture depicts a double batch.)
Cream together butter and sugar.
Melt chocolate and add to creamed mixture.
After the chocolate is mixed in, add espresso and vanilla.
Add eggs, one at a time.
Sift together dry ingredients.
Add dry ingredients to creamed mixture.
Fold in white chocolate chips.
Refridgerate dough for at least half an hour before scooping.
Bake cookies for 12-13 minutes at 350° F180° C.