It’s no secret among my family and friends that I have a chocolate problem. I absolutely LOVE chocolate. I could live off of it. I think that I would be perfectly happy eating only chocolate for the rest of my life. Totally chocolate breakfast anyone? Chocolate is the highlight of my day.
That being said, it’s probably not hard to imagine that I tend to overindulge in the sweet stuff. I’m ashamed to say that I went through a brief period leading up to our wedding where my husband (then fiance) had to hide everything chocolate, including the cocoa powder, to help me avoid temptation. I have since learned to control myself slightly better (most of the time), but still love a chocolatey snack each afternoon. The trick for me is moderation. I have found that by making a roll of cookie dough at the beginning of the week and slicing it off to bake as we need it, I am much more capable of controlling my urge to eat all the chocolate in the house. As an added bonus, that also means that my husband and I each get to eat a hot, gooey cookie every day!
These Double Chocolate Mocha Cookies are one of my favorite recipes. Here’s how you make them:
Double Chocolate Mocha Cookies
- 1 cup softened butter
- 1 tsp vanilla
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups flour
- 1/4 cup cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 tbs instant coffee
- 2 cups chocolate chips
Cream together 1 cup of softened butter, 1 tsp vanilla, 1 cup brown sugar, and 1/2 cup granulated sugar.
Add in 2 eggs and cream together.
In a separate bowl mix together flour, cocoa powder, salt, baking soda, and instant coffee.
Mix the dry ingredients into the wet ingredients. Add in the chocolate chips and mix.
Drop the dough onto a piece of cling wrap and roll into a log.
Refrigerate until ready to bake.
Slice off into 3/4 inch pieces and bake at 375 for 9-10 minutes.
This dough with keep for a week in the fridge or several months in the freezer.
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