Salted Mocha Cookies
I need to talk to you about something that has nothing to do with cookies. Country music. I can’t help but love it. I am pretty sure I’ve never shared that here. I’m also pretty sure that I’m not the only one so go ahead and admit that you, too, are a fan. OK?
But the real reason I need to talk about country music is because of Kip Moore. My Spotify is just stuck on repeat of his album. The whole thing. All of it. A-Ma-Zing. And it doesn’t hurt that he has a pretty decent smile. Go listen, then come back and agree with me.
Right? Hey Pretty Girl, Where Are You Tonight, Drive Me Crazy, Reckless, Up All Night. Seriously. I can’t stop listening.
I have pretty much resolved to writing blog posts about salted mocha cookies, eating said cookies, and listening to Kip Moore all the time.
Ok, I’ll actually be quick to admit that I go on musical spurts…not genres but particular artists. But I’m not sure this guys is going anywhere. And neither is this chocolate. I used some stellar Scharffen Berger Mocha Dark Chocolate, flaky Maldon sea salt and dark cocoa powder.
I found myself with a disabling craving for chocolate cookies on New Year’s Day and this was the product of that craving: Salted Mocha Cookies.
Oh, and in case you are wondering, Paul likes a little country music too. Guess who his favorite is!
Salted Mocha Cookies Recipe
Yield: 3 dozen cookies
Total Time: 30 minutes
Recipe for soft and chewy salted mocha cookies: chocolate, coffee and sea salt make the perfect treat.
2 1/2 cups flour
1 tsp. baking soda
3/4 tsp. Maldon Sea Salt + more for sprinkling
3/4 cup Dutch-process cocoa powder
1 cup butter, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
1 1/2 tsp. vanilla extract
3 ounces dark chocolate, chopped (I used Scharffen Berger Mocha Dark Chocolate)
3 tsp. instant coffee granules
Additional flaky sea salt for sprinkling
Heat the oven to 350 degrees. Line three large cookie sheets with parchment paper or Silpat liners and set aside.
In a large bowl, mix the flour, baking soda, salt and cocoa powder until combined. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugars together until creamy, about 2 minutes. Add the eggs, one at a time and then mx in the vanilla and mix until very fluffy and no streaks of fat remain. Scrape down the bowl. Add in the dry ingredients and mix just until combined. Add in the dark chocolate and instant coffee granules and mix for no more than 10 seconds.
Drop the cookie dough onto the prepared cookie sheets using a small cookie scoop (or by heaping tablespoon-full) and place about 2 inches apart. Sprinkle generously with sea salt. Bake for 9-10 minutes until the cookies have puffed up, spread and then flattened.
Cool completely on the cookie sheets.
If you can't find Maldon Sea Salt, just use any flaky sea salt that you can find.