Last Friday I posted a super easy 5-Minute Tiramisu Dip, this Friday I’m posting another super easy dessert. I’m sensing a pattern here.
I’m not a patient person, and by the time Friday rolls around, all I want to do is stuff my face, have a hearty dinner, a tasty dessert, a nice big glass o’ wine and ring in the weekend. I’m sure a lot of you reading this are the same way – who wants to spend 2 hours in the kitchen when you could use those hours
catching up on Netflix and falling asleep early partying it up?
Although I often do spend my Friday nights at home in the kitchen. Usually baking cookies. It happens quite a lot, actually, and I’m okay with it. It’s my kind of Friday Night Party.
Aaaanyway, let’s talk about this dessert. It’s nothing incredibly fancy and it’s very simple to make, but it tastes delicious and you can present it all pretty in glasses if you’re into that sort of thing (like me). Once the cookies are made – you could definitely make them ahead of time – the actual mocha creme takes only a few minutes to whip together.
Like, literally whip together. Did I mention that this is essentially flavoured whipped cream? Now, before you get all grossed out, hear me out. It’s damn tasty. If you have a sweet tooth, it will be satisfied. The serving size is small, so you’re really not eating that much. It’s light and fluffy and tastes of chocolate and coffee, and when topped with crumbled up chocolate cookies, well, like I said, it’s damn tasty.
This chocolate chip cookie recipe is my all-time favourite. I’ve tried many different kinds, but I always come back to these ones. They’re not my recipe, but they are a classic from the Joy of Cooking, and while I have made a few slight adjustments, they’re pretty true to the original.
Soft and chewy on the inside, and crunchy on the outside. They have the perfect texture.
You can use whatever cookies you like to top this mocha creme, but these chocolate chip cookies pair so nicely with it. If you do make these cookies (which I highly recommend you do), be sure not to over bake them! They only need 8-10 minutes in the oven. They will look underbaked and you might think they need a few more minutes, but take them out of the oven anyway. They cook a bit longer while on the baking sheet and firm up nicely. If overbaked, these cookies can get hard and crunchy.
The cookie recipe I’ve included makes about 24 cookies, so you’ll have some leftover after you’ve made the mocha cremes. That’s not a bad problem to have though, right?
So once you’ve made the cookies – and you’ve resisted from eating them all fresh out of the oven – whip together the mocha creme ingredients until thick peaks form, spoon into a glass, and serve with crumbled up cookies.
Light and fluffy, mocha heaven.
|Mocha Creme with Chocolate Chip Cookie Crumble|| |
- 1 cup + 2 Tbsp all-purpose flour
- ½ tsp baking soda
- ¼ cup (1/2 a stick) butter, softened
- ¼ cup shortening
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- ¼ tsp salt
- 1½ tsp vanilla extract
- 1 cup chocolate chips
- Mocha Creme:
- 2 cups 35% creme
- ⅓ cup icing sugar
- 3 Tbsp cocoa powder
- 2 tsp espresso powder
- To make cookies: Preheat oven to 375°. Line two baking sheets with parchment paper; set aside.
- In a small bowl, whisk together flour and baking soda; set aside.
- In a large mixing bowl, beat together the butter, shortening, and sugars until fluffy. Add in egg, salt, and vanilla, until thoroughly mixed.
- Add in flour mixture, stirring until combined. Stir in chocolate chips.
- Drop tablespoon-sized balls of dough onto prepared baking sheets, about 2 inches apart. Bake 8-10 minutes until edges are lightly browned. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make mocha creme: In a large mixing bowl, beat cream with icing sugar, cocoa powder, and espresso powder.
- Spoon mocha mixture into 6 dessert glasses. Top with crumbled chocolate chip cookies, and serve.