Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.
Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.
Note: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.
I was in the mood for a taste of extra chocolate cookies. Followed the recipe almost exactly and they were great. I've made them twice in 1 month and I noticed if the dough is chilled for a long period of time (I left it in the fridge for 24hrs) the cookies are softer and chewier plus I used half semi sweet and half milk chocolate chips. I made them about 1.5 tablespoons big and they were still soft in the zip lock bag I put them in on day 4. The frosting in my opinion isn't needed. It's tasty enough!
Hint: The Mocha Frosting recipe is highlighted in red under the ingredients listing. Just click on it and the frosting recipe will open.
A chocolate coffee bean placed in the middle of the cookie might be a nice decorative touch.
Been looking for this recipe for years, finally found it! I used to make these as a teenager and they were a hit then, and now my grown kids love them, too :)
The cookie is cake like (which normally isn't my style), very rich dark chocolate and the icing is a perfect compliment to them. Yummy!
I substituted white chocolate almond bark and Andes mints chopped for chocolate chunks with 2 tablespoons of instant peppermint mocha coffee added to the cookie batter. SOOOOO good!!! Great cookie recipe, everyone will enjoy! No icing needed :)
These cookies are SO GOOD! Very rich and chocolaty, but the mocha frosting really makes the cookie. I just googled a mocha frosting recipe and it was very good. Easy to prepare and a hit with everyone who tried them.
Great recipe for a very tasty cookie. I skipped the frosting, but still added mocha flavor by adding 2 tablespoons of instant coffee granules to the cookie batter. All they needed was a light sprinkle of powdered sugar after they cooled.
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