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Mocha Chocolate Chip Cookies



– 3 cups semisweet chocolate chips, divided (18 ounces) – 4 ounces ounces unsweetened chocolate, cut into 1/2-inch pieces – 1/2 cup Real California butter – 4 large eggs – 1 1/2 cups granulated sugar – 1 1/2 tablespoons instant coffee granules or powder – 2 teaspoons vanilla extract – 1 1/2 cups all-purpose flour – 1/2 teaspoon baking powder – 1/2 teaspoon salt
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1. In top of double boiler over simmering water, melt 1 1/2 cups of the chocolate chips, the unsweetened chocolate and butter.

2. Stir until smooth, then remove top of double boiler and set aside to cool chocolate mixture.

3. In large mixer bowl, beat eggs, sugar, coffee granules and vanilla on high speed 2 minutes. Blend in chocolate mixture.

4. In another bowl, mix flour, baking powder and salt; mix into chocolate mixture to blend thoroughly.

5. Mix in the remaining 1 1/2 cups chocolate chips. Cover and chill dough 1 hour.

6. Fifteen minutes before baking, heat oven to 350°F.

7. Form dough into 1 1/2 -inch balls and place, spaced 2 inches apart, on parchment-lined baking sheets.

8. Bake 8 to 10 minutes until cookies are crackled and shiny outside and still soft inside. Do not overbake.

9. Cool completely on pans.

Per Order:

Makes 5 to 6 Dozen Cookies