HomeSo before I get to these incredible chocolatey-mocha gems of goodness I just wanted to share a few photos from a MUCH needed day spent together with the hubs on Saturday. First up, a beautiful afternoon on the beach (as you also saw from Erica’s post on Sunday!)
And some pretty awesome sand art courtesy of the hubs:
And an AMAZING evening spent at 17 North sitting outside listening to some fantastic live music (yes that is Bryan is roasting marshmallows in their outside dining area where they have a fire pit and free s’mores fixins) =)
Ok, enough about that, now onto these cookies. Now, I will warn you, they are a little rich. But, what do you expect from a cookie named “chocolate chunk mocha cookies”? Ya gotta like chocolate and ya gotta like a little coffee!
These are seriously out of this world good. I love the coffee hint the icing provides and the chocolate cookie is one of my faves that I’ve tried yet! Let me just take you through this real quick =)
Combine flour, cocoa, baking soda, and salt in a bowl (I usually whisk)
Beat butter, sugars, and vanilla until creamy. Add eggs, 1 at a time, and gradually add flour mixture. Stir in chocolate chunks.
Drop by heaping tablespoonfuls onto lined baking sheets. Bake for about 10 minutes or until puffy.
Cool completely on wire racks. In the meantime, combine icing ingredients in a medium bowl and gradually whisk in the powdered sugar until you get the consistency you want. Ice your cooled cookies and enjoy every bite!
Chocolate Chunk-Mocha Cookies
Cookies:
2 1/4 cup AP flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
3/4 cup sugar
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
2 large eggs
1 package semisweet chocolate chunks
Preheat oven to 350 degrees
Combine flour and next 3 ingredients in a bowl
Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.
Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.
Bake for 10-12 minutes or until puffy. Cool on baking sheets a couple of minutes and remove to wire racks to cool completely. Spread cookies with mocha frosting (recipe below).
Mocha Frosting:
1/4 cup unsweetened cocoa
1/4 cup hot strong brewed coffee
1/4 cup butter, melted
1 tsp vanilla extract
3 1/2 cups powdered sugar, sifted (I suggest using a little less than this – mine got a little too stiff)
Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.
Enjoy!
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