You know, I always wondered when you got 8 maids a’milking, did that include the cows? Or was it just the maidens and you had to supply the cows (or goats or sheep or almonds or whatever you wanted to milk)?
Regardless of what kind you enjoy, today’s cookie is delicious with milk. They are on the dark side, so not probably the best thing to make for someone who doesn’t like dark chocolate. Or I guess you could lower your standards and use milk chocolate or sell your soul and use white chocolate.
Although if I can get on my soap box for a moment: if you are going to sell your soul and use white chocolate PLEASE make sure that it is certified sustainable palm oil, which certifies that the palm oil is ethically and environmentally sourced without harming people or the environment--aka these producers have adopted policies that promise not to contribute to deforestation, no peat development, and no exploitation. Of course, a recent study showed it is not as sustainable as the palm oil industry would have you to believe (yes, dammit, I went down a slippery palm oil rabbit hole)--so perhaps save an orangutan and avoid white chocolate.
Annnnyway, back to dark chocolate and these rich salted mocha cookies. The coffee helps balance out the dark chocolate and the flaked sea salt helps give them a nice pop.
Salted Mocha Cookies
- 1 2/3 cups dark chocolate chips, with ⅓ cup set aside
- 1/4 cup unsalted butter, room temperature
- 1/2 cup + 2 Tbsp sugar
- 2 large eggs
- 1/2 tsp instant espresso or coffee
- 1/4 tsp of salt
- 2/3 cup all-purpose flour
- 3/4 tsp baking soda
- Flaky sea salt to garnish
Preheat the oven to 350F. Line a large baking sheet with parchment paper or silicone baking mat.
Using a double boiler*, melt 1 ⅓ cups of chocolate and butter together until mixture is fully melted and smooth. Set aside.
*If you prefer, you can melt the chocolate in the microwave. I never seem to manage to do this without burning the chocolate and/or exploding it all over the microwave, so I just stick to the double boiler, which in my house is a glass bowl in a sauce pan.
In a medium bowl, sift together flour, baking soda, and salt stirring a couple of times to ensure it is thoroughly mixed. Set aside.
In a larger or stand mixer bowl with a whisk attachment, whisk together sugar, eggs, and espresso/coffee for several minutes until batter is light and fluffy. Lower speed and add chocolate, mixing until combined.
Slowly add flour mixture and continue whisking until batter is smooth. Fold in the remaining chocolate chips.
Use a 2 Tbsp cookie scoop to make dough balls, place on cookie sheet evenly spaced with lots of room for spreading. Bake for 12 minutes or edges of cookies look done. Sprinkle with salt and let cool on the cookie sheet for several minutes and then transfer to a wire rack to cool completely.
Fa la la la la!
In case you missed them:
12 Cookies of Christmas, Day 1 Salty Scotches
12 Cookies of Christmas, Day 2 Holiday Mint Chocolate Kisses
12 Cookies of Christmas, Day 3 ANZAC Bikkies
12 Cookies of Christmas, Day 4 Iced Oatmeal Cookies
12 Cookies of Christmas, Day 5 Jammy Dodgers
12 Cookies of Christmas, Day 6 Holiday Pinwheels
12 Cookies of Christmas, Day 7 Cranberry Orange Cookies
this recipe was originally adapted from Chelsweets
The Epicurious Texan 
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