Let’s keep it real. These cookies are delicious. They might be on my top 3 cookies I’ve ever made. BOLD statement.
My friend Curry gave the 2nd opinion and agreed they are some of my best:)
These cookies are soft, thick and chocolatey.
They are complimented with coffee undertones. I made mine with 2 tablespoons of instant coffee. The dough had a PUNCH of coffee flavor, but that mellowed out a bit after they were baked and the next two days. (Feel free to add extra if you want that strong coffee flavor!)
Sweet and salty… yummmm
And in case the salty isn’t your thing, just omit the pretzels. BAM! It’s still a delicious Mocha Fudge Cookie.
Winners all around.
Mocha Fudge Pretzel Cookies
Slightly adapted from How Sweet Eats
- 1 c. (2 sticks) butter, at room temperature
- 1 1/2 c. sugar
- 2 eggs
- 1 1/2 T. vanilla
- 2 c. flour
- 1/2 c. (8 T.) cocoa powder (I used 6 T. regular, 2 T. special dark)
- 2-3 T. instant coffee powder
- 1 t. baking soda
- 1/4 t. salt
- 1 1/2 c. chocolate chips
- 1/2- 3/4 c. broken pretzels
- Beat butter in mixer. Add in sugar, eggs and vanilla and beat until fluffy. Sift in flour, cocoa powder, coffee powder, baking sold, and salt. Mix until combined.
- Fold in chocolate chips and pretzels. Refrigerate dough for 2-4 hours.
- When ready to bake, preheat oven to 350 degrees. Scoop into balls and set on baking sheet. Bake for 8-10 minutes or until set. DO NOT over bake. These cookies are dark, so you can’t tell when they’re done by the color.