Chocolate Chip Mocha Cookies

Posted: 3rd March 2014 by doomthings in Dessert, Holiday, The Foodening
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These are my go-to holiday (or travel, or event, or anytime) cookies.  They had the nickname “Pandora cookies” during an 8-hour road trip with friends because of, well, their seriously addicting nature.  That and something about opening Pandora’s box.  I liked the name, but it didn’t stick.  They are regular old chocolate-chocolate-chip cookies with a spoonful of chocolate mocha powder in ’em.  They’re dangerous so don’t eat then at night unless you have the desire to stay up 5 hours past your bedtime.  They’re like coffee in cookie form, except they don’t taste like coffee, because coffee is gross.

Behold the cookies, Christmas-style.

Chocolate Chip Mocha Cookies |doomthings


  • 2 sticks butter, softened
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt (omit if using salted butter)
  • 1/2 cup cocoa powder
  • 2 tbsp chocolate mocha powder


  1. Cream butter and both sugars until light and creamy.
  2. Beat in eggs until combined.
  3. Mix in flour, baking powder, salt, cocoa, and mocha until thoroughly combined.
  4. Stir in chocolate chips.
  5. Bake at 300 degrees F for 20 – 25 minutes on parchment-lined/silpat-lined/greased baking sheets.

RE: Ginger Cookies

Posted: 16th December 2013 by doomthings in Dessert, Holiday, The Foodening
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Yeah, yeah, so I posted these at Thanksgiving.  They were delicious.  My husband made them again because they are his very favorite cookies.  They are again, delicious.  Welcome to the holidays!!  The first cookies of the season are here!!!  More to come…

Ginger Cookies | doomthings


  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 1/2 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 3 tsp ground ginger
  • 1 tsp fresh grated ginger
  • 1/2 cup molasses
  • 2 eggs
  • 3/4 cups sugar (for rolling cookies in)


  1. Whip butter and the 2 cups of sugar together until creamy.
  2. In a separate bowl, sift together remaining dry ingredients.
  3. Add eggs, molasses, and grated ginger to butter mix until well combined.
  4. Add flour mix in small batches until well combined.
  5. Roll into balls and roll in sugar.
  6. Bake on a parchment-lined sheet for 8 – 10 minutes.  Do not overbake!

*Note:  normally I don’t use Crisco, but I think using it in place of butter would make them a bit fluffier.  Try it!