Chunky Mocha Cookies Recipe

4.5 4 6
Chunky Mocha Cookies Recipe
Chunky Mocha Cookies Recipe photo by Taste of Home
Publisher Photo

Chunky Mocha Cookies Recipe

Read Reviews
4.5 4 6
Publisher Photo
My Home Economics Club has a cookie exchange every Christmas. These cookies flavored with a hint of coffee are always a big hit. —Janet Sparks, Shirley, Indiana
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup butter-flavored shortening
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup raisins
  • 3/4 cup sweetened shredded coconut

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. Beat in the milk, coffee granules and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture and mix well. Fold in the pecans, chips, raisins and coconut.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Yield: about 6 dozen.
Originally published as Chunky Mocha Cookies in Taste of Home June/July 1999, p54

Nutritional Facts

2 each: 176 calories, 10g fat (3g saturated fat), 12mg cholesterol, 79mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 1 cup butter-flavored shortening
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup raisins
  • 3/4 cup sweetened shredded coconut
  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. Beat in the milk, coffee granules and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture and mix well. Fold in the pecans, chips, raisins and coconut.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Yield: about 6 dozen.
Originally published as Chunky Mocha Cookies in Taste of Home June/July 1999, p54

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Reviews forChunky Mocha Cookies

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CatMurphy User ID: 7117971 24592
Reviewed Jun. 16, 2013

"These cookies have great flavor! If I make these again, I would leave out the raisins and substitute the pecans with almonds."

MY REVIEW
tropicalbreeze User ID: 5314146 33489
Reviewed Nov. 14, 2011

"Theses cookies are really good! :)"

MY REVIEW
NevadaRose User ID: 4283670 29463
Reviewed Jun. 28, 2010

"Just made these this morning - they are really good - and quick to mix up!"

MY REVIEW
beautyfrumpain User ID: 3342867 33831
Reviewed Aug. 19, 2008

"I don't use the raisins or the coconut because they aren't popular ingredients, BUT during Christmas i had to make more than 3 batches just so i could have enough to feed people at each party."

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