Introduction: Mocha Holiday Cookies

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Want a chocolatey desert, then this is for you! Delicious with milk or vanilla ice cream.

Supplies

Ingredients wet


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temp
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract


Ingredients dry


  • 1cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 cup + 2 tablespoons (51g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons espresso powder or 1 tablespoon instant coffee granulates
  • 1/8 teaspoon salt


Step 1:

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until its all smooth and creamy. Then add the granulated sugar and the brown sugar and beat on medium high speed until its fluffy and light in color. Beat in egg, vanilla and peppermint extract on high speed. You can scrape the sides and bottom of the bowl as needed.

Step 2:

In a separate bowl, mix up the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix the dry ingredients into wet ingredients until combined. The cookie dough will be quite thick.The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 4 hours and max 3 days. Chilling is mandatory for this cookie dough.

Step 3:

Take the cookie dough out of the refrigerator and allow it to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 4 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

Step 4:

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats,Now set aside.

Step 5:

Scoop and roll balls of dough (i use my hands for fun) into balls and place on the baking sheets.

Step 6:

Now you can bake the cookies for 10-12 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look pretty soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.


Enjoy you cookies!


Tips & tricks


Now i know it sounds weird but put a piece of bred in the container with your cookies, it keeps them soft and can make them soft again.

P.S. It happened to me.