Dorothy Ferreria


Mocha Chip Cookies
by Dorothy MJ Ferreria
total time 20-22 mins    prep 10 mins    cook 10-12 minsyield  60

3/4 cup Butter
1 tsp Vanilla
1 tbsp instant coffee powder
1/2 cup White sugar
1/3 cup Dark brown sugar , spooned lightly
1 Whole egg
1 1/2 cups Sifted all purpose flour
1/2 tsp Salt
1/2 tsp Sifted baking soda
1 cup imported choco chips


Preheat oven to 350?F. Line several cookie sheets with baking parchment or silicone mat.
Using an electric mixer fitted with the paddle attachment, combine all of the ingredients into a mixing bowl except for the chocolate chips. Process on medium speed until blended. Scrape bottom and sides of bowl and process again for a few seconds to ensure even blending of ingredients. Pour in chips and mix at low speed until chips are well dispersed.
Using a small ice cream scooper, form cookie batter into balls and arrange 15 pieces in a large cookie sheet, leaving about an inch and a half between cookies as allowance for spreading.
Bake for 10 to 12 minutes or until edges begin to color. Cookies will still be soft in the oven. Immediately transfer cookies to a cooling rack and allow to firm up and cool before transferring to a jar with a tight fitting cover.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s