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Gooey Double-Chocolate Mocha Cookies

Posted by Theo Chocolate on Jan 27th 2022

Attention, serious chocolate devotees: this recipe is for you!

This cookie is a Flagship Store favorite. In fact, it sells out on a regular basis. Fudgy, tender and extremely chocolaty, this recipe is so good it won the 2012 CNN Fair Trade Chocolate Challenge.

Two stacks of gooey double-chocolate mocha cookies.

Photo Credit: Charity Burggraaf


  • 10 oz Pure 70% Dark Chocolate, chopped, divided 
  • 1/4 cup (½ stick) unsalted butter 
  • 1/3 cup (1½ ounces) all-purpose flour 
  • 1/4 tsp kosher salt 
  • 1/4 tsp baking powder 
  • 1 tbsp finely ground Fair Trade coffee beans 
  • 2 eggs, at room temperature 
  • 3/4 cup (5½ ounces) sugar 
  • 1 tsp vanilla extract 
  • 1 cup chopped walnuts, toasted (optional)

Instructions (makes about 2 dozen cookies):

  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. 
  2. Melt 7 oz of the chocolate with the butter in a double boiler and set aside to cool slightly. 
  3. Sift the flour, salt, and baking powder together into a small bowl, stir in the coffee, and set the bowl aside. 
  4. In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a whisk by hand), whip the eggs and sugar together on medium speed until very thick and pale, 3 to 4 minutes (about 8 minutes by hand). Add the vanilla and mix well. Fold in the cooled chocolate mixture, then the dry ingredients, and finally the remaining 3 oz chopped chocolate and the walnuts. 
  5. Use 2 spoons or a small cookie scoop to drop rounded tbsp of batter 2 inches apart onto the prepared baking sheets. Bake the cookies, one sheet at a time, until they’re puffed, shiny, and cracked, 8 to 10 minutes. Let the cookies cool completely on the baking sheet—they will be very fragile.