For the moments when only double chocolate will satisfy (Friday afternoon, perhaps?), I bring you mocha cookies with chocolate buttercream. Adding bread flour and cornstarch to the cookie dough results in soft and chewy cookies; thoroughly chilling the dough before baking leads to thick cookies with a rich mocha flavor.

Mocha Cookies with Chocolate Buttercream | Tutti Dolci

Top each cookie with a flourish of chocolate buttercream for pure chocolate bliss (don’t be surprised if a wayward spoon dips into the buttercream for a taste or two).

Mocha Cookies with Chocolate Buttercream | Tutti Dolci

Mocha Cookies with Chocolate Buttercream
2/3 cup flour
2/3 cup bread flour
1/3 cup unsweetened cocoa
1 tsp cornstarch
3/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup sugar
1 large egg
2 tsp vanilla extract
1 package Starbucks Via instant coffee (or 1 Tbsp instant coffee)

Chocolate Buttercream
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
pinch of salt
1 1/2 cups powdered sugar
1 Tbsp Kahlua
1/2 tsp vanilla

Whisk together flour, bread flour, cocoa, cornstarch, baking soda, and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and instant coffee; beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Transfer dough to an airtight container and refrigerate for at least 12 hours, or up to 3 days.

When ready to bake cookies, let dough stand at room temperature for 20 minutes. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake, rotating pans halfway through, for 8 to 9 minutes, until set. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely.

For the chocolate buttercream, place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Set aside to cool.

Beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Beat in Kahlua and vanilla. Add cooled chocolate; beat on medium-high speed until light and airy. Use an offset spatula to frost cookies; serve immediately. Store leftover cookies in an airtight container in the refrigerator; serve at room temperature.

Yield – 22 cookies
Calories – 200 (per cookie)
Carbs – 24

48 comments

  1. Yes I could pretty much eat that bowl of chocolate buttercream.
    I’ve been dieting all summer, and my only treats have been ice cream and frozen peppermint patties.
    My craving for chocolate is intense!

  2. Bread flour is so wonderful for the texture of cookies. my favorite chocolate chip cookies is made with it. So nice topped with that luscious frosting. Perfect for chocolate cravings!

  3. Lovely Laura – and indeed… a perfect thing for a Friday afternoon to welcome in the weekend :). I’ve been wondering for a while… who eats all your lovely cakes? Do you give them away to people or keep them all for yourself? 😀

  4. I just smiled by myself thinking how fun it is for me and kids to spread the chocolate butercream and eat at the spot… can get messy with all the chocolate but it sounds fun. I don’t have that tool so I have to buy it next time (started to have more and more baking goods!). Haha I just saw Charles comment above me. Yeah I wonder the same too. I know you give away your baked goods to some people but still I wish I have good metabolism to keep up the calorie intake! I totally want to be your neighbor. 😉

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