The flavors used in the recipe are espresso, chocolate, and almonds; so the cookies are bold, rich and extra flavorful. These cookies are a coffee lover & chocoholic’s dream!
Chocolaty magic happens every time you take a bite… The chocolate hits first, while the coffee notes stay in the background until you swallow, and then they linger a little longer on your tongue.
I think using chocolate chunks instead of chocolate chips did the magic. Although the reason for using chocolate chunks is that my chocolate chips are over 😉 But I recommend using chocolate chunks only, because the cookies will turn out crazy delicious and chocolaty.
The recipe is eggless, easy and the success rate is quite high with no fuss and no fancy frills attached to the method. And I totally forgot to mention that this is one of my kids favourite too. They take these cookies to school in lunchbox and evening snacks is not a problem if I have a cookie jar ready. Milk and cookie; classic.
Few points to read before we start with the recipe:
1. The recipe calls for espresso powder– if you can’t find in your local stores, you can use instant coffee instead. You’d need a little more instant coffee since it isn’t as strong or rich as espresso powder. Though you can try buying online. But don’t use ground coffee; ground coffee isn’t nearly as flavorful as espresso powder or instant coffee.
Tip: When you add good quality coffee to a chocolate recipe, the coffee enhances the chocolate, giving it a rich, chocolate flavor. The cookies do not have a strong coffee flavor, but rather a deep chocolate taste.
2. I have used light and brown sugar – both in the recipe. Dark brown sugar has more molasses in it – that when used in baked goods will get a deeper flavor. However if you are not able to find brown sugar, go ahead with white sugar.
3. I have used flax seeds as a substitute of egg. Freshly ground seeds work best, over the store-bought ground flax seeds packets. For one egg, combine 1 tablespoon of ground flax-seed (measure after grinding) with 3 tablespoons of warm water. Stir well, and leave for 5 to 10 minutes. The result will be a sticky egg-like substitute.
4. I have used ground almonds, in the recipe. Which can be easily done in a regular grinder. Almonds add so much flavor to the cookies, I am thinking of trying the same cookies with ground hazelnut, I think it will be a fantastic combo as well.
5. When the time comes to shape, the cookie dough will still be very soft and somewhat tacky, and yes! the thing that works best for me is shaping them by hand. Like, literally, rolling them in between my palms to get a perfect round ball. Then flatten the ball a little using two fingers.
6. Chilling the shaped cookies is an important step. When cold dough goes into the oven, the exterior has time to bake a little to hold the shape, before the interior warm and melts. This results in cookies with a very uniform shape. Simple words; your cookies will not spread and will not behave crazy, like a teenager.
7. The baking tray should be lined with parchment paper. And your cookies need some personal space (like a teenager). Don’t crowd so many on a baking tray. Two inches apart in all directions is a good rule.
[recipe title=[recipe title=” Eggless Mocha Chocolate Chunk Cookies” time=” 30 minutes” difficulty=”easy”]
1. 1 and 1/2 cup of all-purpose flour
2. 100 gm of butter (room temperature)
3. 1/2 cup ground almond
4. 1 teaspoon of baking powder
5. 1/2 cup of mixed brown and white sugar
6. 1 tablespoon of ground flax seed powder mixed with 3 tablespoon of warm water
7. 1/2 cup of chopped semi sweet chocolate
8. 1 teaspoon of espresso powder
9. 1 teaspoon of vanilla extract
Dry ingredients –
In a bowl; combine flour, baking powder, ground almonds and set aside.
Wet ingredients –
In another bowl, add the butter and coffee powder; combine them both using a hand whisk. Add in the sugar and mix well. Whisk in the vanilla and flax-seed mix.
Combine the dry ingredients and wet ingredients together and mix untill evenly combined. Add in the chopped chocolate chunks. Roll the cookie dough into balls, about 1 tablespoons of dough into a ball and set onto prepared baking tray lined with parchment paper.
Place the prepared baking tray in the fridge for an hour and remember to cover the tray.
Bake cookies for 11-13 minutes, in a preheated oven at 320* F, until the edges are set. Cookies may look slightly underbaked. Allow cookies to cool on the baking sheet for about 10 minutes more. You can Store cookies in a tightly sealed container at room temperature for up to 5 days.