Mocha Morsels

Both at once, a cup of coffee and a chocolate chip cookie

You never know where you’ll discover a great recipe. My sister once mailed a magazine article she’d clipped. I don’t remember the article’s topic but often make the cheese gnocchi pie, a cheesy side dish, printed on the other side.

The recipe for MOCHA MORSELS was published in a food magazine, no surprise there, but in an ad for a food processor. Mix up a batch of cookies in a food processor? Whatever!

While I can’t imagine cooking without a Cuisinart, the hand mixer I bought for ten bucks many years ago has served well. The Maytag man should be so lonely.

ALANNA's TIPS Toasting nuts in a pre-heating oven is a simple trick. The hot nuts will cause the chocolate chips to melt, slightly, an effect I like. If you don’t, let the nuts cool before adding. Except for exacting pastries, home cooks rarely need to separately sift or stir together dry ingredients. To counteract settling, do stir flour before measuring, however. Then pour the flour and the other measured dry ingredients into the mixing bow and stir together lightly with a spoon but without incorporating into the creamed mixture. To save time and conserve energy, buy extra sets of inexpensive measuring cups and spoons to store inside ingredient containers. My flour bin holds a half-cup measure and a tablespoon (and a butter knife for stirring and leveling), the baking powder box a half-teaspoon. If like me, you can’t keep your fingers out of the cookie jar, make a half batch (still using one egg) or deliver a plateful to thin neighbors.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Have you discovered a recipe in an unusual place? Send the recipe to e-mail.


Mixing time: 10 minutes
Baking time: 30 – 40 minutes
Makes 4 dozen medium cookies
  • 1 cup chopped pecans
  • 1-1/2 tablespoons instant expresso powder or instant coffee granules
  • 1 tablespoon hot water
  • 1 cup unsalted butter
  • 2/3 cup brown sugar (reduced from 3/4 cup)
  • 2/3 cup white sugar (reduced from 3/4 cup)
  • 1 egg
  • 2-1/2 teaspoons vanilla
  • 2 cups flour
  • 1-1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips (reduced from 1-1/2 cups)

Set oven to 350F. Spread pecans in single layer on baking sheet and toast in oven (while still heating) until nuts are aromatic, about 10 minutes.

Stir together expresso powder and water in small dish.

With a mixer, cream butter and sugars in a large bowl. Add egg, vanilla and expresso mixture; combine well. Measure flour, baking soda and salt into batter. Use a spoon to stir together lightly, then combine all ingredients well with the mixer. Stir in chocolate chips and pecans, cooled if desired.

Cover baking sheet with parchment. Using two spoons, one to scoop and one to scrape, form cookies on baking sheet, leaving space between for spreading. Bake 10 – 12 minutes or until golden brown.

NUTRITION ESTIMATE Per cookie: 118Cal; 1g Protein; 7g Fat; 3g Sat Fat; 13g Carb; 0g Fiber; 37mg Sodium; 15mg Cholesterol; Weight Watchers 2 points This recipe has been 'Alanna-sized' with reductions in sugars and portion size and increases in low- or no-calorie flavorings.

More Cookie Recipes

(click a photo for a recipe)
Graham Cracker Toffee Banana Oatmeal Cookies Gourmet Mocha Cookies
~ more cookie recipes ~


2007 photo update | As simple as they are, these cookies are really quite delicious, a chocolate chip cookie for grown-ups.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous7/22/2007

    Those sound delicious. Thanks for sharing the recipe. And thanks again for offering your words of wisdom to me and ma blog via foodscool :)


  2. And here I've been trying to resist the urge for chocolate chip cookies. This isn't helping Alanna!

  3. Anonymous10/19/2007

    These sound wonderful. I've made a similar recipe before, but I'm always amazed at how even the tiniest change in a chocolate chip cookie recipe can alter the finished product so much. Case in point--the use of mini chocolate chips instead of regular sized. I keep forgetting to do this, though I've found that you end up with a totally different--and totally wonderful--cookie when you do. Thanks for the recipe--and the reminder!

  4. Tanna ~ So sorry! (But you won't be!)

    Susan ~ Isn't it something, yes. But I love how mini chocolate chips distribute so beautifully throughout the cookies. It's all I ever use.

  5. Anonymous10/21/2007

    Hm, these look deliciosus :] I'm so glad i found this blog, always happy to discover a new place full of great receipes.

  6. Mmm, I love chocolate and coffee together, especially in cookies! Thanks for the recipe!

  7. is right up my alley! These do sound delicious! On my list of things to do soon! Cheers

  8. I love these cookies!!! I used French Vanilla Instant Coffee!
    But, I have a question! My recipe made 30 cookies (I used a medium cookie scoop) and I used brown sugar Splenda. I know that this changes the points value...but I just cannot figure it out! Can you help?


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna