Do you ever wish you could go to Starbucks and just order a cup of whipped cream and salted caramel?
No? It’s okay. We can still be friends.
One of my favorite parts of college was making late-night coffee runs with my roommate/boyfriend/whoever was awake when I desperately needed
an excuse to stop studying caffeine. Because normal people order lattes at 3 AM, right?
… they do if they’re studying criminal justice. It’s not all CSI and petri dishes, I’ll tell you that.
But the best was when we’d go at this random, magical hour between 3 and 5 AM when they would very generously give us our drinks for free. This only happened a few times, but when it did? It was like Christmas morning!
… and since we’re so close here and all, I’m
not ashamed only slightly ashamed to tell you that one time, after getting venti peppermint frappuccinos for free, we drove back to the dorms in a total sugar high, switched cars, put on sunglasses… and went back for free hot chocolates.
What can I say. It was finals week.
Also: I love coffee. On the real.
But the caramel pecan bark?
for life), but if baking’s not your thing or you’re having a day, seriously: just make this dough and put it in your face. It’s legit.
Like taking a fistful of coffee and punching a chocolate chip cookie in the face. Delicious.
P.S. They’re best warm and eaten right off the spatula for dinner. I totally did not do that/yeah. It happened.
White Chocolate Mocha Cookies
2 1/2 cups all-purpose flour
3 tablespoons instant coffee granules
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon vanilla extract (I know… it seems like a lot. But you can’t taste it with all the chocolate & coffee going on)
1 cup semisweet chocolate chips
1 cup white chocolate chips
Preheat oven to 375°F. Lightly grease two baking sheets and set aside.
In a large bowl, mix together the flour, instant coffee, baking powder, baking soda, salt, and cocoa powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until fluffy, for about 2 minutes. Add the granulated sugar and brown sugar and mix until incorporated. Add eggs one at a time, beating well after each addition. Add the vanilla and mix until combined.
Add the flour mixture to the butter mixture and mix until just incorporated, scraping down sides of the bowl as needed.
Using a wooden spoon, stir in the semisweet and white chocolate chips. Be careful not to over-mix.
Scoop dough into tablespoon-size balls and place 2-inches apart on baking sheet. Bake for 9-10 minutes.
Let cookies cool five minutes on baking sheet before removing to wire rack to cool completely. Enjoy!