Cookie 23 – White Chocolate Mocha Cookies

My husband turned 33 last week and I promised the man cookies. He requested white chocolate and coffee to put together a white chocolate mocha cookie, so I whipped these little guys up to share with all his friends at his birthday party at a very cool little bar in Kansas City called the 403 Club. I have to say, these are pretty high up on my list of the best cookies I’ve done so far. I’d like to tweak them a touch more in the future to get even more of a coffee taste to come through because it seems to mellow out on the second day. Either way, these are really excellent cookies. Hope you enjoy them as much as we did! For the coffee and grounds I just used my husband’s leftovers from this morning’s pot of coffee. Too easy! Feel free to scale up or down on the white chocolate chips to however much you like. A regular 10-ounce bag tasted perfecto to me.

White Chocolate Mocha Cookies

Rating: 51

15 minutes

Cook Time: 8 minutes

1 hour

Yield: 4 dozen

White Chocolate Mocha Cookies

White chocolate mocha cookies. Quick and easy recipe for cookies using coffee and white chocolate chips for a cookie with a slight caffeine kick.

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp brewed coffee
  • 2 tsp fine coffee grounds
  • 1/2 cup cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 10 ounces white chocolate chips

Recipe Directions

  1. Pull out butter to soften. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Mix softened butter, white sugar, brown sugar until light and fluffy.
  3. Add 2 eggs, vanilla, brewed coffee and coffee grounds. Mix just until blended.
  4. In a separate bowl, whisk together the cocoa powder, flour, baking soda, salt.
  5. Add to the cookie dough in parts mixing just until blended.
  6. Incorporate the white chocolate chips.
  7. Bake in a 350-degree oven for 8 to 10 minutes.
  8. Remove from oven, let sit on cookie sheet for about 2 minutes before removing to a wire rack to cool completely.


Cookie 22 – Coffee Chocolate Chip Cookies

I saw coffee extract in the grocery aisle. I didn’t know there was such a thing. I’m quite sure the 2 tsp of coffee extract and the 2 tbsp of milk could be swapped out easily for just extra strongly brewed coffee instead. I’m really glad I baked these last week. I was able to trade them with a kind neighbor to borrow their snow shovel to dig ourselves out from under Nemo, the first of two blizzards here in Kansas City. We just got pummeled by blizzard round two today, cutely named Rocky this time.

Coffee Chocolate Chip Cookies

Yield: 3 dozen

Coffee Chocolate Chip Cookies

Chocolate chip coffee cookies. Quick and easy recipe for cookies using mini chocolate chips and coffee extract OR strongly brewed coffee.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons coffee extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups mini chocolate chips

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the miniature chocolate chips.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cake 36: Banana Cake with Mocha Filling

I thought about doing a mocha cream frosting to complement the mocha cream cheese swirl in the cake, but the cream cheese I bought for the frosting tasted terrible and the cake stands on its own just fine, so I skipped it. I’ll make a mocha cream frosting on something else later for you guys. (“Why is the condiment bottle picture so blurry?” you ask? Because I dropped my camera in the filling. Yeah. I’m awesome.)

Banana Cake Recipe with Mocha Filling Recipe Ingredients

  • 3 large eggs, room temperature
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3 mashed ripe bananas
  • 3/4 cups vanilla yogurt
  • 1/2 cup shortening
  • 1 teaspoon vanilla

Mocha Filling Recipe Ingredients

  • 8 ounces of cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons freshly ground espresso roast coffee beans
  • 4 ounces of bittersweet chocolate, melted

Banana Cake Recipe with Mocha Filling Recipe Directions

Prepare an 8″ round or square baking pan. (I used square.) Preheat your oven to 350 degrees. In one large bowl, sift together the flour, sugar, baking soda, cream of tartar, and salt. In your kitchen mixer or a separate bowl, blend the mashed bananas, vanilla yogurt, shortening and vanilla and add the flour mixture in parts. Add the eggs one at a time and beat just until combined.  For the mocha filling, melt the chocolate over low heat in a double bowler and then remove from heat to rest for a few minutes. In a separate bowl or your kitchen mixer, beat the cream cheese, sugar, one egg and ground coffee until well-mixed, then stir in the melted chocolate. I used a condiment bottle to apply the mocha filling but you could just as easily use a piping bag or just pour the stuff. I just wanted a “swirl” more than a “layer” of mocha filling. Pour about 1/3 of the cake batter into the pan, then put about half of the mocha filling, and continue layering the rest until you run out of both – finishing with cake batter. Bake for about 40 to 50 minutes if all in one pan (less if you divided the batter between two pans – always start low and add time as you need it). The cake should be a beautiful brown color, and spring back when gently pressed, and if you insert a toothpick or skewer into the center it should come out clean. Cool for about 15 minutes then turn out of the pan.

I had several of frosting and garnishing ideas I didn’t do with this one but wish I had. You could frost with a banana frosting or mocha frosting, and dust with cocoa powder if you like! Garnish with chocolate covered banana chips, chocolate covered espresso beans, plain banana chips, or miniature chocolate chips and you’ll have a very happy audience.

Chai Spiced Spiral Cookies

This recipe is modified slightly from the “Chai Spiral Cookies” recipe from the Pampered Chef “Simply Sweet” cookbook. I just wanted my cookies to be a little spicier. If you want the original recipe, find your nearest Pampered Chef rep and buy this great cookbook right away. Making this recipe is reminds me very much of how I made my recipe for pumpkin cream cheese rolls. This recipe yields about 30 cookies depending on how thick you slice yours.

Chai Spiced Spiral Cookie Recipe Ingredients

  • 1 3/4 cups all-purpose flour, 3 additional tablespoons of flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons molasses
  • Coarse white decorating sugar

Chai Spiced Spiral Cookie Recipe Directions

In a mixing bowl, mix together the flour, baking powder, spices and salt. In a separate bowl, beat the softened butter and sugar together until they are creamy. Add the egg and vanilla, and beat until the the mixture is light and fluffy. Add the dry ingredients mixture in parts, mixing on a lighter speed just until blended. Split the cookie batter in half. Leave one half untouched. To the other half, add the molasses and additional few tablespoons of flour. Cover and refrigerate both sets of dough for about a half hour.  Roll out both doughs using a floured rolling pin. Put the un-molassesed layer on top of the darker layer of dough. Roll it up from the long end into a long, tight roll. Roll the log in the coarse decorating sugar, wrap it up in parchment paper and toss it in the fridge for a couple hours. Preheat the oven to 350 degrees, line your baking sheet with parchment paper, cut into cookie slices of roughly even width and bake each batch about 7 to 9 minutes. Don’t overcook or you’ll end up with too-crunchy cookies! Cool completely on wire cooling racks.

Feedback About the Chai Spiced Spiral Cookies

The chai spiced cookies was one of the seven dessert items tasted at the first Fifty-Two Cakes dessert tastings in St. Louis. Here is some of the feedback about the recipe!

  • “Would love to have with tea or coffee. Flavor was just right – like spice cake in cookie form. I like the texture, too, not too crunchy!”
  • “Reminded me of a ginger snap but liked that it wasn’t dry. I was more chewy. Very delicious!”
  • “Nice spice blend. Beautiful spiral. Nice texture. Not too soft or hard. It would be great to dip in coffee or black tea.”
  • “Great bold flavor!”
  • “Flavor, texture, all of it is perfection!”
  • “I would love this with coffee. Wonderful spiced flavor.”
  • “Very good! I love the soft middle.”
  • “The spiral is awesome. The coarse sugar is a nice touch.”
  • “Way better than the tea, and I love the tea. This blows the tea away.”
  • “The crunchy sugar on the outside of the chewy cookie was good.”
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