Double-Dark Mocha Drops: Chocolate. Vanilla. Plus espresso.

From the National Confectioners’ Association Web site: “A recent survey revealed that 52% of U.S. adults said they like chocolate best. The second favorite flavor was a tie (at 12% each) between berry flavors and vanilla.”

Meanwhile, the International Ice Cream Association (Washington, D.C.) says America’s favorite ice cream flavor is vanilla (29%), with chocolate a distant second (8.9%).

So, my fellow Americans, which is it – chocolate, or vanilla?

Here at King Arthur Flour, our seat-of-the-pants surveys say that the two flavors are equally beloved. We run a sale on our jumbo-sized bottles of vanilla, the order phones go crazy. We take 20% off all chocolate, traffic on the site goes ballistic. You love vanilla; you love chocolate. So do we.

As a recipe developer, I find it much easier to create a recipe around chocolate than vanilla. Chocolate is so in-your-face, so “Here I am!” Vanilla is sweet, quiet, retiring; happy to lend a subtle under-note.

There’s no mistaking the star of chocolate cake, or a chocolate cookie. But vanilla? It’s often submerged beneath another attribute, as in “sugar cookie” or “yellow cake.”

Some of my favorite treats are vanilla; Golden Vanilla Pound Cake comes quickly to mind, as do Vanilla Dream cookies. But today it’s chocolate’s turn.

So here it is, one of my favorite chocolate cookie recipes. Talk about in your face, these Double-Dark Mocha Drops are spiked with espresso and loaded with chips. Let’s go!

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Mix together the following:

1/2 cup (8 tablespoons) butter
1/3 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon espresso powder, optional img_2909.JPG

Beat until smooth.

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Add 1 large egg and 1 teaspoon vanilla…

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…and beat until thoroughly combined. The mixture will look grainy; that’s OK.

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Add 1/4 cup Dutch-process cocoa powder or our All-Purpose Cocoa, a mixture of Dutch-process (for its lower acidity) and natural (for rich flavor).

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Beat until smooth.

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Add 1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour

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…and beat again. Notice how the dough is getting progressively stiffer.

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Add the chips. Here we’re using cappuccino chips and cinnamon mini chips. Use semisweet, bittersweet, or whatever combination of flavors you like. Nuts are welcome, too. The goal is about 2 cups of add-ins.

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Beat until the chips are evenly dispersed throughout the dough.

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Use a teaspoon cookie scoop to drop the dough onto a parchment-lined or lightly greased baking sheet.

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These are smaller cookies, so you can get more of them on a baking sheet, especially if you stagger the rows slightly, as I’ve done here.

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Tablespoon cookie scoop (on the left) vs. teaspoon cookie scoop: what’s the difference? Larger vs. smaller ball of dough, obviously…

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…and the tablespoon scoop makes a 2 1/2” drop cookie, while the teaspoon scoop makes a 2” cookie.

I find myself using the teaspoon scoop more and more these days. A 2” cookie is just right when you want a few satisfying bites; and it’s a better size for kids, too.

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OK, back to the action. Bake the cookies for about 8 minutes; they’ll puff up slightly and look very soft in the center. Remove from the oven, and let them cool right on the pan; they’re too soft to move until they’re cool.

Notice how they settle a bit as they cool.

View from the top – where’s the milk?!

Read, rate, and review (please) our recipe for Double-Dark Mocha Drops.

Print just the recipe.

 

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. nichael

    Really looking forward to trying these, but please forgive a beginner’s question:

    When the cookie sheet goes into the oven, should the dough still be in “balls” (i.e. straight from the scoop) or should they be flattened down first?

    Reply
    1. The Baker's Hotline

      Hi, no worries–all questions are good questions! You don’t need to flatten these cookies before baking; just scoop and bake. Barb@KAF

  2. milkwithknives

    Ooh, these do look nice. I have a chocolate cookie recipe I’m happy with, but I may have to give this one a go now that I’ve seen your glorious photos.

    Also, I do most of my shopping at a little Mexican grocery store by my house and recently scored some Mexican chocolate on cheap sale. I chopped up a couple of the little disks and used the chunks in place of chocolate chips in some cookies and guhhh. So freaking good. The slightly grainy texture and cinnamony flavor are incredible in the sweet, chewy cookies. I’ll bet it would be amazing in this recipe. If you can ever get your hands on Mexican chocolate, try it in cookies and see what you think. Thanks! -Erin

    Erin, I love that Mexican chocolate – if I could find it on sale, I’d definitely use it more often, as it can be a bit pricey. Thanks for the inspiration, though, I may have to spring for it! PJH

    Reply
  3. lgladden

    375 degree oven? Seriously? Followed the directions and ended up with scorched cookies. And yes, I know oven temps can vary, but mine is pretty much dead on the mark. Reduced heat to 325 degrees–which I never have to do–and the next batch was much better.

    Ovens can be quirky, for sure. I bake these at 375°F in two different ovens, and they come out fine. That said – I often use a light-colored pan covered with parchment. if you’re using a dark cookie sheet, no parchment, then lowering to 325°F is certainly a good idea. Thanks for your feedback, good to know – PJH

    Reply
  4. KellyH

    I’d love to make these for my hubby for V-day, but wonder if you’d have any suggestion to make them heart-shaped?? Is that asking for too much of a good thing?

    Hmmm… How about spreading the batter on a cookie sheet, then cutting heart shapes with a cutter once they’re baked and cool? You’d have some scraps, but hey, baker’s treat! Actually, if you do this, I’d suggest doing in smaller pans, as the edges would cook more quickly than the center in a large pan. Also, don’t try to turn out of the pan until completely cool – they’re very soft when hot. Enjoy – 🙂 PJH

    Reply
  5. "Paul from Ohio"

    Absolutely DE liiiiii CIOUS! (try pronouncing it as I typed it!) Super easy to make and such a grownup taste other than ‘just another chip cookie’! Since I’d just bought a bag of chips yesterday that were peanut butter/chocolate, I used those. So into the mix of chocolate and espresso (mocha), I added more chocolate and a touch of peanut butter! Amazing! I’ll try to find Cappuccino Chips for the next batch! Thanks PJ – awesome new “favorite”.

    Paul, I just made these 30 minutes ago to send to my mom for Valentine’s Day – they’re her favorite. Glad you made some tasty tweaks and enjoyed them… PJH

    Reply
  6. chinchillalover

    These look amazing! I now know what I am making this weekend, my brother keeps calling me dark baker.

    This will definitely keep little bro off your case for awhile, eh, CL? Enjoy – PJH

    Reply

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