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!
mikaela | wyldflour
An espresso-spiked chocolate cookie dough with white chocolate ganache!
30 minPrep Time
30 minTotal Time
- 1/4 cup heavy cream
- 4 oz white chocolate chips (2/3 cup)
- 1/2 tablespoon unsalted butter
- 1/2 cup salted butter, at room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon + 1 teaspoon instant espresso powder, divided
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 1/4 cup heat-treated all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons mini semi-sweet chocolate chips
- 1/3-1/2 cup white chocolate ganache
- Make the white chocolate ganache! Heat the heavy cream in a microwave-safe bowl 45-60 seconds until you just start to see bubbles. Add the white chocolate chips and butter and let sit 3 minutes. Stir until smooth. If you still have chunks, place back in the microwave for 20 second intervals and stir smooth. (Will make ~1/2 cup.) Place the ganache in the refrigerator to chill for at least 30 minutes--until it is still stirrable, but quite stiff.
- Let your butter come to room temperature. (Important: Do not melt your butter. This will result in a greasy cookie dough.)
- Cream the butter, brown sugar, and sugar together in a medium-sized mixing bowl. Add cocoa powder and 1 teaspoon instant espresso powder and beat until well-combined.
- Heat milk in a separate small bowl in the microwave until just barely warmed. Stir in 1 tablespoon instant espresso powder and stir until dissolved. Add espresso milk and vanilla extract to the dough and beat until combined. Beat in flour, baking powder, and salt until fully incorporated. (If you heat-treated your flour at home, be sure it is 100% cooled or it will change the texture!)
- Stir in mini chocolate chips! Spoon dollops of white chocolate ganache over the dough--use 1/3-1/2 cup, depending on your preference. Use a spatula to fold the ganache through the dough, until it is just swirled. (No need to mix it in fully.)
- Store leftover cookie dough in an airtight container in the refrigerator for up to two weeks and in the freezer for up to three months.
- Want cookies? Remove the cookie dough from the fridge and let come to room temperature (about 1 hour). Line a baking sheet with parchment paper and bake small 2-tablespoon sized scoops of dough at 375 degrees Fahrenheit for 7-10 minutes. Let the cookies cool and set on the pan. (They will be very flat--don't be worried if little blobs of ganache bubble out.)
DISCLAIMER: The FDA has released information regarding the dangers of raw flour. Luckily, Page House sells a heat-treated flour that is safe to eat. Alternatively, you can heat treat flour in your oven, as described above. Please make sure you are using heat-treated flour so that you can enjoy cookie dough worry-free!
Check out our other edible cookie dough recipes!
Leave a Reply