KVOO's Amber & Brooks have a tasty recipe for MochaChocaLatte cookies.
2 1/2 cups flour
2 tablespoons freshly ground espresso powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup natural cocoa or cacao powder
1 cup unsalted butter, room temperature
½ cup brown sugar
1 1/2 cups sugar
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate covered espresso beans
Preheat your oven to 375 degrees.
In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.
In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar - it should have a thick frosting-like consistency. Mix in the eggs one at a time. You will need to scrape down the sides of the bowl once or twice. Add the vanilla and mix.
Add the dry ingredients a little at a time. Stir a bit between each addition until the flour is just incorporated. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.
Roll into balls about the size of 1-1 ½ tablespoons and place onto a parchment paper lined air bake cookie sheet. Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.
Big Batch: 2-3 dozen chunky, medium cookies.