Suzi's Blog

One-Bowl Mocha and White Chocolate Chip Cookies


Simply Sensational Cookies by Nancy Baggett is just chuck full of ideas you have to try. Have to. What kind of dessert person are you? Honor that addiction. Show some pride. And, get some variety in to boot!

Mocha is flavor many of us relish or need. Witness those lines at Starbucks each morning. Mocha and chocolate requires some finesse. It turns out, that it is white chocolate that is best married to mocha.

These cookies are rapidly created in one bowl using the microwave for some initial heating and mixing. It’s the perfect last-minute dessert or a way to fend off the kids in the afternoon. Give them the recipe and let them learn how to use the microwave. The cookies are fool proof, the batter is delicious, and the memories of these gems will linger a long, long time.

One-Bowl Mocha White Chocolate Chip Cookies

Yield: about 30 2 ½-inch cookies


  • ¾ cup [1 ½ sticks] unsalted butter cut into chunks
  • 2 ½ ounces unsweetened chocolate, coarsely broken up or chopped
  • 1 cup granulated sugar
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon warm water
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ⅓ teaspoon salt
  • 1 ½ cu unbleached all-purpose white flour, plus more if needed
  • 10-11 ounces of white chocolate morsels


Position a rack in the middle of the oven; preheat to 350°F. Grease several baking sheets or coat with nonstick spray; or line them with baking parchment.

In a large microwave-safe bowl with the microwave on 50 percent power, melt the butter and chocolate just until mostly melted, stopping and stirring every 30 seconds. Then vigorously stir until the butter and chocolate completely melt. Thoroughly stir in the sugar and espresso-water mixture. Let cool till warm. Vigorously stir in the egg, vanilla, baking powder, and salt until the mixture is well blended and smooth. Stir in the flour and white chocolate morsels just until evenly incorporated. If the dough is slightly soft, let stand to firm up for 5 to 10 minutes. Stir in 1 tablespoon more flour to stiffen the dough more, if necessary.

Using a 1”-inch-diameter spring-loaded ice cream scoop or heaping soupspoon, drop the dough into mounds about 2 ½inches apart on the baking sheets. Bake (middle rack) one sheet at a time for 9 to 12 minutes, until the cookies are lightly tinged with brown and not quite firm when pressed in the middle.

Let stand until the cookies firm up just slightly, about 2 minutes. Using a wide spatula, transfer the cookies to wire racks. Cool completely. Cool the baking sheets between batches or the cookies may spread too much.

Source: Simply Sensational Cookies by Nancy Baggett


Mocha Pound Cake from The Loveless Cafe


Full disclosure: we have not made this cake yet, but we sure are this coming weekend. We have a birthday party where there will be plenty of kids and lots of adults. The kids get a traditional birthday cake with equally high layers of cake and frosting. We will be serving their parents this “adult” pound cake with perhaps an “adult” topping. Oh, say, a Kahlua-based glaze over these mocha babies.

We have already baked using Desserts from the Loveless Café — items coming soon to this blog! — and we know something that you need to: this is one great baking book.

For many of us, too many of us, the neighborhood “bakery” is a nook nestled to the side somewhere inside our supermarket. The cakes there may be, despite that haggard looking frosting, okay. But they are mass produced and there is no sense of “craft” to them.

For bakery greatness, you need — oh, golly gee — a bakery. A real, honest to God bakery. A bakery people talk about, sometimes dream about, and drive to from miles away ‘cause there isn’t anything else like it.

Loveless Café in Nashville is one of those gems. Technically, it’s a regional gem for the lovely recipes here include:

  • Root Beer Float Cake
  • Sorghum Spice Cake with Lemon Glaze
  • Brown Sugar Buttermilk Pound Cake

If you are eating a goodie like one of these at a countertop, then you are probably on the warm side of the Mason-Dixon Line.

There actually are things better than chocolate. Not many, it is true, but some. And mocha is one of them. Cocoa and coffee together have a power that is irresistible. Need to pull an all-nighter? You can do Starbucks until 11PM but they do eventually close. A couple of these cakes should get you through the night.

Easily made, these cakes are just perfect for a party where the “head count” a week away is still just a tad unclear. On Saturday night, Suzi and I will be with our family in Austin, baking away, making sure that the boys do not steal too much batter, and doing what families do best: sharing the kitchen.


Mocha Pound Cake

Yield: three 5-inch loaves serving 2 to 3 persons each


  • 2 sticks (8 ounces) unsalted butter, softened
  • 2 cups sugar
  • 2 tablespoons freshly ground dark roast coffee beans
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 whole eggs plus 3 egg yolks
  • 1 ½ cups cake flour
  • ⅔ cup unsweetened cocoa powder (not Dutch process)
  • ⅔ cup sour cream


Preheat the oven to 350°F. Grease 3 small loaf pans, 5 by 3 by 2 inches. Line the bottoms with parchment paper and grease the paper.

In a mixing bowl, cream the butter with the sugar, coffee, vanilla, and salt until light and fluffy. Add the whole eggs and egg yolks gradually, beating and scraping the bowl between additions to blend well.

Sift the cake flour and cocoa over the top of the batter. Fold just a few times, then add the sour cream and fold everything together until no streaks remain. Divide the batter evenly among the 3 prepared pans; there will be about 1 1/2 cups batter for each.

Bake for about 1 hour, or until a toothpick or cake tester inserted in the center of a cake comes out clean. Let the cakes stand in the pans for 5 to 10 minutes before inverting and removing them from the pans. Peel off the paper and let the cakes cool completely on a rack before slicing.

Source: Desserts from the Loveless Café by Alisa Huntsman