Chocolate Chip Cookie Mocha Brownie Bites


For the chocolate chip cookies:
2 1/4 cups all-purpose flour (I use King Arthur Flour)
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 1/2 cups semi-sweet chocolate chips (I used Nestle)
For the mocha brownie batter:
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup all-purpose flour (I use King Arthur Flour)
1/4 teaspoon baking powder
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup cocoa powder
1/4 teaspoon kosher salt
3 tablespoons brewed coffee (I use leftover coffee that’s frozen in ice cube trays.)


Preheat oven to 350 degrees.
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat the butter, granulated sugar and vanilla until creamy. Gradually add the flour mixture. Slowly stir in the chocolate chips. Set aside.
In a large bowl, mix together the oil, sugar and vanilla. Add the eggs one at a time mixing thoroughly to combine after each addition. Set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the egg mixture to the flour mixture and stir until well blended.
In a mini muffin tin coated with cooking spray, press about a teaspoon of the cookie dough into each muffin cup to form a bowl. Pour a small amount of the brownie batter into each cookie dough cup being careful not to overfill.
Bake the cookies in a 350 degree oven for approximately 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 2 minutes and transfer to a wire rack to cool completely. Store in an airtight container.


Chocolate Chip Cookies and Mocha Fudge Brownies combine to create one amazing bite!




Friday, December 6, 2013 - 12:53pm


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