Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 2/3 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (11 1/2 ounce) package semisweet chocolate chunks
- Mocha Frosting:
- 1/4 cup unsweetened cocoa
- 1/4 cup hot strong brewed coffee
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar, sifted
- Other:
- powdered sugar (optional)
Directions
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In a bowl, mix the first 4 ingredients together; set aside.
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Using an electric mixer, beat the butter and next 3 ingredients together until creamy.
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Add eggs, 1 at a time, beating just until blended after each addition.
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Gradually add in flour mixture, beating on low speed until blended.
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Fold in chocolate chunks.
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Drop dough by heaping tablespoonfuls onto parchment paper-lined cookie sheets.
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Bake in preheated 350° oven for 10-12 minutes or until puffy.
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Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool.
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Make frosting: stir together the first 4 frosting ingredients until smooth.
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Gradually add powdered sugar, stirring until creamy.
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Spread cookies with Mocha Frosting.
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Dust evenly with powdered sugar, if desired.