These cookies were totally born out of necessity, which pretty much makes them amazing.
Ok, I think I need to explain myself a bit here, right?
See, here’s what happened. It started with an awesome dessert that I made for my column in Ami Magazine. The dessert actually has nothing to do with mocha, but I needed something pretty to anchor the treat in the bowl. I headed to the local candy store, and looked around till I came up with these mocha flavored chocolate lentils. The color matched perfectly to the style I was going for.
I loaded up a big bag full of these candies and headed to the checkout. On a related note, I sometimes wonder if the checkout people in the various stores I frequent find my purchases bizarre. Like the Century 21 cashier who rang up my purchase of 1 of each napkin in the store. Just one. Those of us who are food stylists/photographers totally get it. But in the real world, people like to match. Same with the home goods cashier and the variety of plates. You get my point. It’s a weird job sometimes.
Anyway. Back to these candies. They did exactly what I needed them to do, which was sit in the background and look pretty. But then the shoot wrapped up and I was left wondering what to do with a big back of mocha flavored lentils. Well, my mind went straight to cookies, as if often does. And that’s how I found myself in the kitchen, baking mocha cookies.
And if you aren’t a food photographer who happens to have a boatload of mocha flavored M&M’s on hand? Well you can sub coffee flavored chocolate chips, or even cappuccino chips. I’m not picky.
Chewy Mocha Cookies:
1 cup (2 sticks) butter or margarine
1 cup light brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 Tablespoon instant coffee powder, dissolved in:
1 Tablespoon boiling water
2 cups flour
1 teaspoon baking soda
1/2 teaspoon of salt
1/3 cup cocoa powder
2 cups mocha flavored chocolate lentil candies
Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
In the bowl of an electric mixer, cream together the butter and sugars until smooth.
Add the vanilla and eggs, one at a time, beating well to incorporate after each addition.
Dissolve the coffee powder in the boiling water and beat into the mixer.
In a small bowl, sift together the flour, baking soda, salt and cocoa powder.
With the mixer on low, beat in the dry ingredients mixture. Beat until just combined.
Add the candies (or chips, if using) and stir until evenly distributed.
Using a medium cookie scoop (or a heaping tablespoon measuring spoon) scoop the mixture onto the prepared tray(s).
Bake at 350 for 9 minutes.
Remove from oven and set aside to cool for a couple of minutes before removing from tray.
Thanks folks for stopping by! Hope you love these cookies! And come back soon, I have a fabulous breakfast recipe to share! PS- Want to see the amazing recipes? Stay tuned for an Ami coming soon to a store near you! -Miriam