mocha cookies with chocolate buttercream
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.
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
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)
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