Recipe: Mocha cookies with dark chocolate filling

Tiffany Ni, 2T4 PB

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Ingredients 

Wet: 

1 cup unsalted butter, melted

2 eggs 

3 tsp vanilla extract 

Dry: 

1 cup brown sugar, packed 

1 cup white sugar 

1 tsp baking soda (not baking powder!)

½ tsp salt 

3 cups all purpose flour 

3 tbsp instant coffee (or to taste) 

1 cup dark chocolate chips 

Instructions 

1. Preheat the oven to 350°F.

2. In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. 

3. Beat in the eggs one at a time with a whisk, then stir in vanilla extract. 

4. Add baking soda, salt, and instant coffee. 

5. Mix in flour one cup at a time until well combined. 

6. Using a spoon, scoop out a small ball of cookie dough (4 cm in diameter) and flatten until the dough is 0.75 cm thick. 

7. Add dark chocolate chips and fold the dough back into a ball shape. 

8. Place the cookies on an ungreased baking sheet and gently flatten with the back of a spoon. 

9. Bake for 10 minutes or until the edges are golden brown. 

10. Let cookies cool for 5 minutes, then enjoy! 

Note: Store in an airtight container – good for up to 1 week. They also taste great with a cup of coffee in the mornings.