One of the joys of having a site like MyStarbucksIdea.com is that we’re constantly getting submissions for new ideas from our most creative customers. We love hearing about what you’d like to see in our stores but it’s also fun to hear how you use our products in new and delicious ways!
Case in point, this recipe we recently found for some Mocha Cookies using our seasonal coffee, Guatemala Casi Cielo® coffee. Guatemala Casi Cielo® is one of our customer’s favorite coffees so it was only a matter of time until someone put the coffee inside the cookie instead of alongside it.
8 oz unsalted butter, softened
1½ cups packed dark brown sugar
½ cup granulated white sugar
1 tsp pure vanilla extract
1 cup Guatemala Casi Cielo® brewed coffee
1½ cups + 2 tbsp all purpose flour
½ cup + 1 tbsp cocoa powder
¾ tsp salt
1 tsp baking powder
1 cup chocolate chips
½ cup white chocolate chips
¾ cup walnuts, toasted and chopped fine
First, preheat the oven to 350 degrees. Cut the butter into pieces and allow to soften.
Next, reduce the coffee by bringing it to boil in a saucepot. Reduce heat and simmer until 1 oz of liquid remains. Cool to room temperature. For a more pronounced coffee flavor, you may substitute 1 oz of espresso for the 1 oz of reduced coffee. While you’re reducing the coffee, toast walnuts in oven on cookie sheet for about 10 minutes or until golden brown.
To make the cookies, mix flour, cocoa powder, salt and baking powder in a bowl. Set aside.
In another bowl, beat butter and sugars with an electric mixer until creamy. Add eggs, vanilla and reduced coffee. Mix for 3 minutes, until smooth.
Slowly add chocolate chips and chopped walnuts, mixing well before each addition with a large spoon.
Refrigerate cookie dough for at least 30 minutes before baking.
Roll cookie dough into individual balls, placing each on a greased baking sheet. Bake at 350 degrees for 7 minutes.