Our Café Mocha Cookies positively crackle with ground chocolate-covered coffee beans and freshly brewed espresso in the dough, but for the ultimate decadent finish, we opted for a generous swoop of dulce de leche.
Café Mocha Cookies
Makes 24 cookies
- 1½ cups (255 grams) 63% cacao dark chocolate chips
- ¼ cup (57 grams) unsalted butter, softened
- 1¼ cups (192 grams) dark chocolate-covered coffee beans
- 3 large eggs (150 grams), room temperature
- 1 cup (200 grams) granulated sugar
- ¾ cup (94 grams) all-purpose flour
- ¾ teaspoon (3.75 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- 2 tablespoons (30 grams) brewed espresso, cooled
- 1½ teaspoons (6 grams) vanilla extract
- 1 cup (304 grams) dulce de leche*
- Garnish: flaked sea salt, crushed coffee beans
- In the top of a double boiler, melt chocolate and butter, stirring frequently, until smooth. Let cool to room temperature.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In the work bowl of a food processor, pulse dark chocolate-covered coffee beans until most of beans are finely ground; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed until very thick and pale, 5 to 6 minutes. With mixer on low speed, add cooled chocolate mixture in three additions, beating until combined after each addition.
- In a medium bowl, whisk together flour, baking powder, and kosher salt. With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined, stopping to scrape sides of bowl. Beat in cooled espresso and vanilla. Fold in ground chocolate-covered coffee beans.
- Drop batter by 2 tablespoonfuls (35 to 40 grams) about 2 inches apart onto prepared pans. (Dough will be very loose, similar to brownie batter. Use a small spatula to cleanly drop batter from tablespoon scoop.)
- Bake until puffed and cracked, 12 to 13 minutes. Let cool completely on pans. Store in airtight containers between layers of parchment paper at room temperature until ready to serve.
- To serve, spread dulce de leche onto cookies. Sprinkle with flaked sea salt and crushed coffee beans, if desired.
*We used Nestlé La Lechera Dulce de Leche.