White Chocolate Mocha Cookies

So, I like challenges from time to time and this week I decided to take one on.  I don't like coffee, not even a little bit; however I do love the smell of it brewing.  Many of my friends don't understand this because they are avid coffee drinkers.  I have had a few request to make a mocha type cookie or have coffee in the recipe somewhere.  So coffee friends I have made such cookie!

White Chocolate Mocha Cookies

1 c (2 sticks) unsalted butter, at room temperature (or margarine)

1 1/4 c granulated sugar

3/4 c brown sugar

2 large eggs

1 TBS vanilla extract

3 TBS instant coffee granules

3/4 tsp baking powder (for high altitude – just a smidge less)

3/4 tsp baking soda (for high altitude – just a smidge less)

3/4 tsp kosher salt

1/2 c unsweetened cocoa powder

2 1/2 c all-purpose flour (for high altitude add about ¼ c more flour)

1 c semisweet chocolate chips (dump some more in… who doesn’t love a little chocolate)

1 c white chocolate chips (here too… dump some more in)

Preheat oven to 375°F.

In a large bowl, mix together the flour, instant coffee, baking powder, baking soda, salt, and cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until fluffy, for about 2 minutes. Add the granulated sugar and brown sugar and mix until incorporated. Add eggs one at a time, beating well after each addition. Add the vanilla and mix until combined.

Add the flour mixture to the butter mixture and mix until just incorporated, scraping down sides of the bowl as needed.

Add in the semisweet and white chocolate chips, just until mixed in - just be sure to not overmix. 

Scoop dough into tablespoon-size balls and place 2-inches apart on baking sheet. Bake for 9-10 minutes.

Let cookies cool five minutes on baking sheet before removing to wire rack to cool completely or eat them warm and gooey off the pan – just don’t burn yourself!!