I was going to post the recipe for my Fourth of July Cookie tonight, but a Starbucks mocha mint frappuccino pointed me in a new direction as Jon and I were walking home from the park this afternoon. (Isn't the Starbucks naming convention for sizes completely stupid? Small, medium, and large are perfectly descriptive enough...why front with the pseudo-Italiano barista speak? But I digress.) Don't worry: I'll post the Fourth of July Cookie later this week--just in time for you to enjoy during the fireworks.
I've had the Mocha Mint Cookie on The List since the beginning, but this recipe is a little different from--and an improvement upon--my original. I upped the coffee flavor by using both instant espresso powder and brewed coffee, and I used easily accessible Junior Mints candies instead of less common mint chips. I also use three kinds of chocolate--cocoa powder, milk chocolate, and semisweet chocolate--to compliment the coffee and mint flavors.
Make sure you freeze the cut-up Junior Mints before you add them to the dry ingredients, and also make sure you refrigerate the dough before you form the dough balls. If you don't keep the Junior Mints chilled before baking, they will melt quickly in the oven and "bleed out" of your cookies. Makes 4 dozen cookies.
||2 sticks butter
2 cups dark brown sugar
1/4 cup white sugar
1/4 cup cocoa powder
1 teaspoon instant espresso powder
|Wet Ingredients||1 egg yolk
1/2 cup coffee
1 tablespoon instant espresso powder
2 ounces milk chocolate
1 1/2 teaspoons vanilla
|Dry Ingredients||3 3/4 cups oatmeal
1 1/2 cups flour
1 cup mini semisweet chocolate chips
2/3 cup frozen and quartered Junior Mints candies
1/4 cup cocoa powder
2 ounces milk chocolate, microplaned
2 teaspoons instant espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
- Cut Junior Mints candies from a 4.75-ounce package into quarters. Place quartered candy pieces in the freezer until Step 5.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine all the wet ingredients except for the egg yolk and microwave on high for 1 1/2 minutes. Whisk together until smooth. Let liquid mixture cool and then whisk in the egg yolk.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients, including the frozen, quartered Junior Mints. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Preheat oven to 350º
- Refrigerate dough for 30 minutes.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.