{"id":1363,"date":"2016-05-06T18:57:07","date_gmt":"2016-05-07T01:57:07","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1363"},"modified":"2016-05-06T19:07:39","modified_gmt":"2016-05-07T02:07:39","slug":"ethiopia-mocca-java-double-chocolate-cookies","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/05\/06\/ethiopia-mocca-java-double-chocolate-cookies\/","title":{"rendered":"Ethiopia Mocca java with double chocolate cookies"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1364\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_moccacookies1.jpg\" alt=\"Ethiopia Mocca Java\" width=\"300\" height=\"450\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_moccacookies1.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_moccacookies1-200x300.jpg 200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>Ethiopia Mocca Java is my current muse. I have been stockpiling it to share and enjoy for the rest of the year. There is something about this coffee prepared in a french press. It&#8217;s rich, bold and sweet, like a dessert in a cup. This is one I will miss when it&#8217;s gone!<\/p>\n<p>I have really been enjoying this coffee with a flourless chocolate cookies from Starbucks. I wanted to make something similar (sorry, this is not flourless!) but I wanted to incorporate the Ethiopia Mocca Java ground coffee into the cookie. The result is an intense, fudgey\u00a0chocolate cookie, with a strong coffee flavor. If you don&#8217;t have the Mocca Java, not to worry, this would be amazing with Caffe Verona as well!<!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>I absolutely love the packaging for this coffee. \ud83d\ude42<\/p>\n<div id=\"attachment_1367\" style=\"width: 796px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1367\" class=\"wp-image-1367 size-full\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_moccacookies2-e1462586851853.jpg\" alt=\"a distinct blend from the distant past.\" width=\"786\" height=\"428\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_moccacookies2-e1462586851853.jpg 786w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_moccacookies2-e1462586851853-300x163.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_moccacookies2-e1462586851853-768x418.jpg 768w\" sizes=\"(max-width: 786px) 100vw, 786px\" \/><p id=\"caption-attachment-1367\" class=\"wp-caption-text\">a distinct blend from the distant past.<\/p><\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_moccacookies3.jpg\" \/>\n<div class=\"item ERName\">Ethiopia Mocca java with double chocolate cookies<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">24 cookies<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">10 ounces dark chocolate, coarsely chopped (70% cacao preferred)<\/li>\n<li class=\"ingredient\">1\/4 unsalted butter<\/li>\n<li class=\"ingredient\">1\/3 cup flour<\/li>\n<li class=\"ingredient\">1\/4 t kosher salt<\/li>\n<li class=\"ingredient\">1\/4 t baking powder<\/li>\n<li class=\"ingredient\">1 T Ethiopia Mocca Java beans, finely ground<\/li>\n<li class=\"ingredient\">2 eggs at room temperature<\/li>\n<li class=\"ingredient\">3\/4 cup sugar<\/li>\n<li class=\"ingredient\">1 t pure vanilla extract<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside<\/li>\n<li class=\"instruction\">Melt 7oz of the chocolate with the butter in a double boiler. Set aside to slightly cool.<\/li>\n<li class=\"instruction\">Sift the flour, salt and baking powder together in a small bowl. Add the ground coffee and set aside.<\/li>\n<li class=\"instruction\">In a stand mixer, whip the eggs and sugar together until very thick and pale (about 3-4 minutes) Add vanilla and mix well.<\/li>\n<li class=\"instruction\">Fold in the cooled chocolate mixture and then the dry ingredients. Finally, add the remaining 3 ounces of chopped chocolate.<\/li>\n<li class=\"instruction\">Using a small scoop,drop rounded tablespoons on to the prepared cookie sheets, about 2&#8243; apart. Bake the cookies, one sheet at a time, for 8-10 minutes. They will become shiny and slightly puffed. Let the cookies cool completely before removing them from the baking sheets.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>Since this coffee is very limited and only available in select markets, (PNW, Northern California and Chicago) I thought it would be fun to come up with some variations!<\/p>\n<p>For example, substitute the Mocca Java with ground Ethiopia (core) and add a 1\/4 teaspoon of cayenne.<\/p>\n<p>Or maybe ground Pike Place and add 1 cup of toasted walnuts.<\/p>\n<p>So many amazing combinations! Let&#8217;s get those creative juices flowing, what other coffees &amp; flavors would work together?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ethiopia Mocca Java is my current muse. I have been stockpiling it to share and enjoy for the rest of the year. There is something about this coffee prepared in a french press. It&#8217;s rich, bold and sweet, like a dessert in a cup. This is one I will miss when it&#8217;s gone! I have&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2016\/05\/06\/ethiopia-mocca-java-double-chocolate-cookies\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1364,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[29,30],"tags":[141],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ethiopia Mocca java with chocolate cookies<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/themodernbarista.com\/index.php\/2016\/05\/06\/ethiopia-mocca-java-double-chocolate-cookies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ethiopia Mocca java with chocolate cookies\" \/>\n<meta property=\"og:description\" content=\"Ethiopia Mocca Java is my current muse. I have been stockpiling it to share and enjoy for the rest of the year. There is something about this coffee prepared in a french press. It&#8217;s rich, bold and sweet, like a dessert in a cup. This is one I will miss when it&#8217;s gone! 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