White Chocolate Mocha Cookies
Cookies and coffee all rolled into one! Between the white chocolate powder, malted milk, and brown butter, this cookie has so much depth, you might just fall into it.
Ahh it’s good to be back! Did you miss me? No? Oh, ok. Bit rude. But fair. I respect that about you. Now, I thought we’d ease our way into the year with something basic (in more ways than one). I love a white chocolate mocha, any time of year, but especially this time of year. Putting those flavors in a cookie is not a new concept, but I think you’ll find my execution of this idea is where things get a lot less basic.
Servings: 24 | Prep Time: 1 hour | Cook Time: 30 minutes
9 x 5” Loaf pan / Rectangular mold
Parchment paper
Blender / Food processor
Fine-mesh sieve
Heat-safe bowls
Offset spatula
Toothpick / Small knife
Large knife
Medium saucepan
Large cookie scoop
Wire cooling racks
White Chocolate Mocha Chunks:
¾ cup white chocolate chips
¼ cup espresso chips (I used Toll House)
1 tsp whole espresso beans
White Chocolate Mocha Cookies:
1 cup butter
6 tbsp ground white chocolate powder (I used Ghirardelli; white chocolate cocoa mix also works)
4 tbsp malted milk powder (I used Carnation)
2 tbsp instant espresso powder (I used Medaglia D’Oro)
2 ½ cups flour
1 tsp baking soda
½ tsp salt
1 ⅓ cup brown sugar
⅔ cup sugar
2 eggs
1 tsp vanilla
White chocolate mocha chunks
White Chocolate Mocha Chunks (20 minutes + 5 mins chilling)
Line a loaf pan or rectangular mold with parchment paper and set aside.
With a blender or food processor, chop the espresso beans into small pieces. Careful not to blend it too finely.
Sift the chopped espresso beans in a fine-mesh sieve to remove any fine powder. Discard the powder and set the pieces aside.
Place the white chocolate chips and espresso chips in separate heat-safe bowls.
Microwave the white chocolate for about a minute.
Add the espresso chips to the microwave and heat both bowls until the chocolate is fully melted, about 20 to 30 more seconds.
It’s important to work quickly from this point forward, especially if working in a cold kitchen.
Pour the white chocolate into the pan. With an offset spatula, spread into an even layer, reaching all the way to the corners.
Drizzle the melted espresso chocolate over the white chocolate.
Run a toothpick or small knife through the chocolate to create a marbling effect.
Firmly tap the bottom of the pan against a flat surface to level out the chocolate and remove any air bubbles.
Sprinkle the finely chopped espresso beans over the chocolate.
Chill in the fridge for 5 minutes, or until completely firm.
Once the chocolate is fully cooled, remove it from the pan and peel off the parchment.
With a large knife, roughly chop the chocolate bar into chunks and set aside.
White Chocolate Mocha Cookies (35 minutes + 30 minutes baking)
Preheat the oven to 350° F. Line three large baking sheets with parchment paper and set aside.
In a medium nonstick saucepan, melt the butter over high heat.
Whisk frequently until the butter foams and turns brown.
As soon as the butter browns, remove from the heat and transfer to a medium heat-safe bowl. Set aside to cool while you prepare the rest of the ingredients.
In a food processor, combine the ground white chocolate powder, malted milk powder, and espresso powder.
Pulse several times until the mixture is well-combined.
Add the flour, baking soda, and salt, and pulse a few times to combine.
Transfer to a large bowl and set aside.
Once the brown butter is at room temperature, add the brown sugar, sugar, eggs, and vanilla, and stir to combine.
Add the brown butter mixture to the flour mixture.
Stir together until a dough forms and the flour mixture is fully incorporated.
Fold in the white chocolate mocha chunks, reserving ¼ cup for topping.
With a large cookie scoop, scoop the dough onto the baking sheets, evenly spacing the cookies a couple inches apart.
Top with the reserved white chocolate mocha chunks, pressing them securely into the dough.
Transfer the cookies, on the baking sheets, to the fridge to chill for 10 minutes.
Bake one batch at a time for 10 minutes, or until the edges just begin to brown.
Let the cookies cool on the pan for 5 minutes, before transferring to wire racks to cool completely.
Serve immediately. Stored covered at room temperature for up to 7 days.
Enjoy!
Be sure to check out my Best Practices page for tips on how to make this recipe yourself. Let me know in the comments if you have any questions and feel free to tag me on Instagram @made.by.shade if you make it!
-Shade