Imagine sinking your teeth into a rich, chocolatey cookie that perfectly balances the deep, complex flavors of mocha with the satisfying crunch of nuts. These Chocolate Nut Mocha Cookie Logs are not just a dessert; they're a culinary experience that transforms an ordinary moment into a gourmet celebration. Whether you're a chocolate lover, a baking enthusiast, or someone looking to impress guests with minimal effort, these cookies are your secret weapon to instant dessert stardom!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chopped nuts and chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, shape the dough into log-shaped cookies, placing them about 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for better mixing and a more consistent dough.
- When creaming butter and sugars, beat until the mixture becomes light and fluffy - this incorporates air and creates a softer cookie.
- Sift dry ingredients to prevent lumps and ensure even distribution of cocoa powder and leavening agents.
- Don't overmix the dough after adding dry ingredients, as this can make the cookies tough.
- Use a cookie scoop for uniform log shapes and even baking.
- For extra richness, consider using high-quality dark cocoa powder.
- Allow cookies to cool completely before storing to maintain their crisp texture.
- For a gourmet touch, try using toasted nuts to enhance their flavor profile.
- Store in an airtight container with a piece of bread to keep cookies soft and fresh.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
