Double Chocolate and Mocha Cookies !

Tilbake til oppskriften på norsk !

I think there is a lot of recipes for cookies  at sweets 2 share allready . … But my «cookiebrain» continue to create new variant or twist to the flavoure, and then I have to test it. I am a  cookie wreck,  more than average, so here comes a new recipe for a coffee and double chocolate cookie.
They taste fantastic!

This portion, yeld  28 large cookies!
Remember that cookies can be stored in the freezer or you can freeze the dough and make the cookies when ever you want.

• 12.5 oz (350 gr) butter
• (8.5 oz (240 gr) sugar
• 5 oz (140 gr) brown sugar
• 3 eggs
• 1.5 tsp vanilla sugar / vanilla extract
• 1.5 tsp instant coffee like esspreso
• 16 oz (450 gr) flour
• (1.7 oz (50 gr) cocoa powder
• 1.5 tsp baking
  
• 1 tsp salt
• 5.3 oz (150 gr) chopped chocolate in generous chunks
• 7 oz (200 gr)  good stuff – such as nuts and dried fruits and berries

I start by sifting  flour, salt and baking soda in to a seperate bowl. Are you using vanilla sugar, sift it in there too!

In the mixing bowl cream butter, sugar and brown sugar until light and fluffy.

Then add the eggs and instant coffee powder. Are you adding vanilla extract, now is the time.
Blend on low speed until the eggs are well incorporated into the butter mixture

I chose the Starbucks coffee powder for this cookie, because it is dark and strong in flavor. It is not easy to get hold of Starbucks coffee, but instant  esspreso have also  a good coffee flavor.

Add the flour mixture all at once. Mix until the flour just looks incorporated.

Add all the good stuff,  and mix by hand until the cookie dough comes together.
Do not over mix.

Cover in plastic wrap and put it in the fridge for 24 hours. This dough can be stored for  3 days.

Put the dough in room temperature 30 minutes prior to baking.

We  usually bake us some cookies when ever we feel for a snack for several days, when we have this huge cookie doogh in our fridge.

A cookie must be made big for it to become crispy, chewy and soft at once , so do not make them less than 2 oz (60 gr)
A light sprinkling of sea salt on top before baking, enhances the flavor even more.

Bake in middle of oven at 345 F (175 C ) degrees for 13 minutes , or until you see a thin darker  edge at the bottom of the cookies.
If you make your cookies even bigger, just adjust the baking time.
To test bake one cookie first, to check how your oven is working, is also a good idea.

Straight out of the oven, pull  the baking paper with the cookies still on onto the counther and let them cool  for 10 minutes,  they are very soft when they come straight from the oven.
Then transfer them on to a wire rack.

Now it is only the most important thing left to do:
Share with the others and enjoy!

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