everyday spectechols

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mocha brownie cookies

I’ve mentioned my Seattle-allegiance before but I’ll say it again – one of the things I miss the most about living in Seattle is the FOOD!  Last week, I was especially bemoaning the fact that it’s so hard to find a decent, late-night coffee shop with good desserts when I came across an article on Theo’s Chocolate Co. that INCLUDED A COOKIE RECIPE!

Those of you familiar with Theo’s will need no more convincing that these cookies must to go in your mouth pronto!  But for those of you unfamiliar with the awesomeness that is Theo’s Chocolate Company, the next time you find yourself in the Seattle area, take time to tour their factory and you will understand why my response to my discovery was sheer joy and why I wasted no time in making a batch.

And you should too – I promise you won’t be sorry :)

Mocha Brownie Cookies
recipe adapted from this recipe from Theo’s
makes ~ 30 cookies

12 oz dark chocolate chips (or Theo 70% dark chocolate)
8 oz semi-sweet chocolate chips
1 stick butter, softened
1 1/2 cups sugar
4 eggs
2 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt (don’t leave this out – it totally makes the cookies!)
2 tbsp FINELY ground espresso beans

1) Preheat oven to 350 degrees.

2) Melt 6 oz of dark chocolate chips and 8 oz semi-sweet chocolate chips and butter together in microwave.  Microwave in 30 second increments, stirring in between until smooth.  Set aside to let cool a bit.

3) In a medium bowl, beat eggs and sugar together well until mixture is thick and pale.

4) Add vanilla and cooled chocolate to egg mixture.

5) Add flour, salt, baking powder, and ground coffee to the chocolate mixture and blend along with the other 6 oz of dark chocolate chips.

6) Drop rounded tablespoons of batter onto a parchment-lined baking sheet and bake at 350 degrees for 9 minutes.  Let cool on sheets at least 5 minutes before removing to let them finish cooling completely on a dishtowel.

Fair warning – these cookies, while delicious, are a bit temperamental :P  Here are some tips to hopefully make making these cookies as head-ache-free as possible…
– Cover the dough in between batches as the dough will stiffen a bit, but I didn’t have any problems with the stiffer dough.
– When the cookies are freshly baked, they will be extremely fragile so DO NOT SKIP THE COOLING PROCESS or you will end up with a lot of gooey cookie crumbs :P
– At the same time, do not let their fragility cause you to overbake these cookies!  They will stiffen up once they cool and are even better when eaten the next day.

3 comments on “mocha brownie cookies

  1. Paula B
    March 12, 2012

    Yum! These sound delicious. I made chewy cookies this weekend that had applesauce, raisins and walnuts in them. I had some homemade applesauce I wanted to use up and they totally satisfied my urge to have something sweet with my cup of coffee! Thanks for sharing the recipe.

    • everydayspectechols
      March 12, 2012

      Coffee accompaniments are so essential some days :) Hope you enjoy these cookies as much as I do! Yay for chocolately goodness!

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This entry was posted on March 10, 2012 by in chocolate, desserts, vegetarian and tagged , , , , , , , .



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