Double Chocolate-Mocha Cookies

Double Chocolate-Mocha Cookies

Adapted from The Daily Bread Bakery recipe published in the St. Louis Post-Dispatch
Makes 19 large 4” diameter cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • ½ cup butter room temperature
  • ½ cup margarine full fat NOT reduced fat, room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour lightly packed (12 ounces)
  • 3 tablespoons Dutch process or dark cocoa powder
  • 2 tablespoons espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 rounded cup mini-marshmallows

Directions

  1. In the bowl of an electric mixer, beat butter, margarine, granulated sugar, and brown sugar until fluffy. Stir in eggs and vanilla , for a few seconds only, just until yolks are broken.
  2. In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, and salt. Add gradually to the butter mixture and beat to combine.
  3. Stir in chocolate chips.
  4. Lightly coat a small microwave-safe bowl with non-stick spray. Put the mini-marshmallows in the prepared bowl and microwave about 1 minute until melted. (Watch carefully. The marshmallows puff up while heating and can overflow.)
  5. Fold the melted marshmallow into the cookie batter.
  6. Chill the dough for at least 2 hours or overnight.
  7. When ready to bake:
  8. Preheat oven to 325˚F. Line a baking sheet with parchment paper.
  9. Roll 3 tablespoon scoops (about 70 grams each) of dough into balls and place on the prepared baking sheet at least 2” apart.
  10. Bake for 16 minutes, until the cookies appear just set in the center. Remove from oven and allow to cool on baking sheet.
  11. When completely cool, store at room temperature in an airtight container for up to 7 days. After 7 days these cookies lose their chewy texture and become crunchy.

Packing Tips

Double wrap pairs of cookies in plastic wrap with bottoms together. Place wrapped cookies in a column inside an airtight container or ziplock bag (with as much air squeezed out as possible).