Cookies are the ultimate anytime, anywhere comfort snack. These Mocha Chocolate Chip Cookies are soft, sweet blankets that wrap my children in a warm welcome home alongside mama hugs after a long day at school. They are Sunday afternoon treats while enjoying a day at the park. They have the ability to soothe sad souls after heartbreak and also lift happiness higher at milestone celebrations.
Cookies are mmm-mmm good, and they have the power to do good as well. Enter the #OXOGoodCookie campaign.
[Feel free to watch this video now, or after you’ve read the blog post… It won’t hurt the cookies either way ;)]
Cookies for Kids’ Cancer
Cookies for Kids’ Cancer was founded by two OXO employees, who lost their son Liam to pediatric cancer. All forms of pediatric cancer combined claim the lives of children in the United States more than any other disease. Each year, more than 25-percent of kids diagnosed with cancer do not survive. Research has shown that there is a direct correlation between increasing research funds and decreasing mortality rates.
Throughout the month of September, the #OXOGoodCookie campaign has pledged to donate $100,000 to fight childhood cancer, and I am proud to play a small role in this effort. I’m proud to team up with OXO, who is donating $100 for each recipe blog post in this campaign. The kind folks at OXO sent me a generous box of OXO baking supplies to help with my baking needs for this campaign.
You’ll notice each of the items pictured above contains a green sticker. When you purchase OXO products with this special sticker, OXO will make a 25-cent donation to Cookies for Kids’ Cancer. You can find a complete list of products that benefit the Cookies for Kids’ Cancer foundation on the OXO website.
For this very special campaign, I decided to make what my family deems as one of the most comforting cookies: my mocha double chocolate chip cookies.
Mocha Chocolate Chip Cookies
These cookies are rich and chewy, and have a little pick-me-up thanks to a small amount of instant coffee in them. It’s such a rich cookie that you really can have one and be satisfied, but what’s the fun in that? Go ahead: have two at a time. I won’t tell anyone.
The base is similar to a regular chocolate chip cookie: flour, baking soda, salt, but then you add cocoa powder to the dry mix, and instant coffee to the wet mix (creamed butter, brown sugar, granulated sugar, eggs, water).
After mixing dry and wet ingredients, you add the milk chocolate chips and white chocolate chips.
The finished product looks very different from regular chocolate chip batter. I feel it’s important to point this out because it’s going to look thinner and wetter than regular chocolate chip batter does, which may make you feel like you might be missing an ingredient or two, but trust me, this is what the batter should look like (see photo below).
And yes, I do realize what that looks like, but I felt it was important to show you the difference in batter. It doesn’t look like that forever, trust me. ;)
The finished mocha chocolate chip cookie is thinner than a regular chocolate chip cookie. It’s buttery and slightly chewy, intensely chocolate, and oh so SO very good.
Don’t Want Mocha? No Problem!
If you would like to make this super duper kid-friendly, you can easily leave out the instant coffee granules. I might even try substituting the coffee granules for a teaspoon of hot cocoa powder. I wonder what that would taste like instead… go try it and let me know how it goes! :)
- 1 cup all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter 1/2 cup, softened at room temperature
- 2/3 cup packed golden brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons water
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee I use Starbucks VIA
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 325 degrees
- In a large bowl, mix the dry ingredients (flour, cocoa powder, baking soda, salt).
- In a stand mixer or hand electric mixer, beat butter and both sugars until well blended. Add the egg, 2 teaspoons of water, vanilla, and instant coffee granules.
- Once the wet ingredients are well blended, add in the flour mixture. Beat for just a minute, until dry ingredients are just incorporated, and then add the semi-sweet chocolate chips and the white chocolate chips.
- Using about one tablespoon of dough per cookie, drop dough onto two baking sheets lined with parchment paper or Silpats.
- Bake at 325 degrees for 9-11 minutes (mine were done right at 10 minutes).
- Cool on a cooling rack.
Thanks so much to OXO for including me in the #OXOGoodCookie campaign, and for donating $100 to Cookies for Kids’ Cancer because of this blog post.
YOU can also help Cookies for Kids’ Cancer:
1. Purchase any of the OXO products in stores that contain the special green sticker.
2. You can host a bake sale of your own. Be sure to check out the OXO Good Cookie website for more details.
Disclosure: I received a box of baking supplies from OXO for the #OXOGoodCookie campaign. For this blog post, OXO is donating $100 to Cookies for Kids’ Cancer; they are donating $100 for each blog post related to the #OXOGoodCookie campaign in September. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research. I received no other compensation for this post. As always, all opinions are my own.