Caffeinated cookie dough? Sign me up. 😉 This mocha latte cookie dough has an espresso-spiked chocolate cookie dough base, swirled with milky white chocolate ganache and mini chocolate chips.
Five years of undergraduate school, three years of graduate school, six years as an attorney and I still don’t drink coffee. I never liked the taste and even as an adult, the closest I came to coffee was Arby’s jamocha shake. (I still maintain that these are the best shakes in the world.)
But coffee-spiked chocolate? Espresso does this magical thing to chocolate that just cannot be ignored. I have been spiking my chocolate cakes with instant espresso ever since I did a bake-off to test for the very best chocolate cake to make for my father-in-law’s wedding.
This mocha latte cookie dough is so rich and decadent–either as cookie dough or baked into cookies! An espresso-spiked chocolate cookie dough base, swirled with white chocolate ganache and mini chocolate chips. Extra chocolate-y. Extra fudgey. And that extra creamy feel of the smooth ganache.
COOKIE DOUGH TIPS
Health concerns with eating raw cookie dough stem from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.
I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself.
Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be much flatter, instead of thick, because of the missing eggs and smaller amount of flour. But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!
LET’S CONNECT ON INSTAGRAM!
Be sure to stop by my instagram today to vote on the last edible cookie dough flavor of the week! And as always, be sure to tag me if you try out any cookie dough of your own this week. I love seeing what you guys are making!