Mocha-Chocolate Chunks

Mocha-Chocolate Chunks
Yield: 2 dozen cookies Prep 15 mins Bake 350°F 10 mins


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons instant espresso powder (see Note)
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup hazelnuts, toasted, skinned and chopped
  • 8 ounces bittersweet chocolate, chopped

Make It

1. Heat oven to 350 degrees F. Grease baking sheet.

2. In bowl, beat butter, vanilla, both sugars and espresso on high speed until fluffy, 4 minutes. On low, add eggs; beat well. Add flour, cocoa and salt; beat until blended. Add nuts and chocolate; mix just until smooth. Place heaping tablespoonfuls of dough on prepared pan, spacing 2 inches apart.

3. Bake in 350 degree F oven 10 minutes or until barely set. Let cookies cool on pan on wire rack 2 minutes. Transfer cookies to rack; let cool. Store in airtight container for up to 3 days. Note: Instant espresso powder available from The Bakers Catalogue, 800-827-6836 or Makes 2 dozen cookies.