“Music City Mocha Chip Cookies”
(developed for The Great Food Blogger Cookie Swap 2011)
This chewy cookie is subtly bold with a hint of heat… it is familiarly cozy in its chocolatey-ness, but is that coffee I smell? Hmmm….molasses?
As my cookies were to be mailed out to three fellow food bloggers scattered around the country it was important to me to use as many local ingredients as possible to share a taste of Music City. Chewy, chocolatey (Olive & Sinclair) with a hint of coffee (Bongo Java) and a little unexpected “bite” via hot pepper was what I settled on as the flavor profile. I made about 3 recipes before I got to the one you see here. They were all tasty, but I was just dancing around until I came up with my “Music City Mocha Chip Cookie”, a cozy little cookie that is great with a glass of milk for Santa….
2 1/2 cups all-purpose flour (White Lily or Martha White) mixed with 1/2 tsp baking soda & 1 tsp sea or kosher salt
8 ounces unsalted butter, room temp (Farmer’s Market)
1 cup packed light brown sugar
1/2 cup white granulated sugar
1 generous Tbsp Sorghum Molasses (Tennessee)
2 tsp vanilla extract
2 large eggs, room temp (Farmer’s Market)
3 Tbsp finely ground coffee (Bongo Java “Mystic’)
2 cups chopped semi sweet chocolate (Olive & Sinclair chocolate)
1/2 tsp cayenne pepper + more to garnish if desired
1/2 cup cocoa powder
1. Preheat oven to 350 degrees.
2. Cream butter, brown sugar & granulated sugars together until fluffy using a stand mixer with a paddle attachment.
3. Add in eggs one at a time. Scrape down sides of bowl often. With mixer on low add in ground coffee & vanilla extract.
4. Add the flour mixture until well blended. Sprinkle in cayenne pepper & cocoa & mix well.
5. Stir in chopped chocolate until fully incorporated. Chill dough for 1 hour before baking.
6. Drop rounded tablespoons of dough onto cookie sheets lined with parchment paper about 2 inches apart after dipping tops of dough balls in decorative sugar crystals.
7. Bake until cookies are puffy & the surface starts to “crack”. About 10-12 minutes. Sprinkle on more decorative sugar & extra cayenne if desired, cool on wire racks. Cookies will keep for up to one week stored in airtight containers with waxed paper between layers.
The dozens of cookies were baked, cooled and readied for mailing. I wanted my cookies to arrive at their destinations in good shape, in fun packaging, something a bit special and Holiday-like. I found great sturdy tins & mailing boxes at The Container Store. My tags I made using imagery from my many Christmas catalogs. I used a Christmas tree rubber stamp I made last year to decorate the outside of the mailing box. I inserted more catalog imagery into the top of the tins and constructed ingredients list envelopes using art paper scraps & cardboard…I really had to make myself stop…those boxes had to get in the mail!
Bon Voyage “Music City Mocha Chip Cookies”, Bon Voyage.
Here are the cookies I received:
….bake, share & have a very, very sweet holiday….