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
White chocolate mocha cookies. Quick and easy recipe for cookies using coffee and white chocolate chips for a cookie with a slight caffeine kick.
- 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
- Pull out butter to soften. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mix softened butter, white sugar, brown sugar until light and fluffy.
- Add 2 eggs, vanilla, brewed coffee and coffee grounds. Mix just until blended.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, salt.
- Add to the cookie dough in parts mixing just until blended.
- Incorporate the white chocolate chips.
- Bake in a 350-degree oven for 8 to 10 minutes.
- Remove from oven, let sit on cookie sheet for about 2 minutes before removing to a wire rack to cool completely.
Recipe Copyright Fifty-Two Cakes 2012
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.