Mocha Chunk Cookies Recipe
Mocha Chunk Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I clipped this delicious recipe years ago—I'm always trying new dishes and desserts. If you want a larger batch, this recipe doubles well.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/4 cup instant coffee granules
  • 2 tablespoons boiling water
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • Dash salt
  • 1 package (12 ounces) semisweet chocolate chunks
  • 1-1/2 cups chopped walnuts, optional

Directions

In a small bowl, combine coffee and water; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and vanilla.
Combine the flour, baking soda and salt; add to creamed mixture alternately with reserved coffee mixture, beating well after each addition. Stir in chocolate chunks and nuts if desired. Cover and refrigerate for 30 minutes.
Shape tablespoonfuls of dough into balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Mocha Chunk Cookies in Sweet and Scrumptious Chocolate 1994, p27

Nutritional Facts

1 each: 117 calories, 6g fat (3g saturated fat), 13mg cholesterol, 43mg sodium, 17g carbohydrate (13g sugars, 1g fiber), 1g protein.

  • 1/4 cup instant coffee granules
  • 2 tablespoons boiling water
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • Dash salt
  • 1 package (12 ounces) semisweet chocolate chunks
  • 1-1/2 cups chopped walnuts, optional
  1. In a small bowl, combine coffee and water; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and vanilla.
  2. Combine the flour, baking soda and salt; add to creamed mixture alternately with reserved coffee mixture, beating well after each addition. Stir in chocolate chunks and nuts if desired. Cover and refrigerate for 30 minutes.
  3. Shape tablespoonfuls of dough into balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Mocha Chunk Cookies in Sweet and Scrumptious Chocolate 1994, p27

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