Mocha Frappuccino with Double Chocolate Cookies
If your morning coffee feels like a dull obligation, it’s time to upgrade. This mocha frappuccino with double chocolate cookies isn’t just a drink and snack—it’s a full-blown sugar-and-caffeine-fueled masterpiece. The frappuccino blends rich chocolate, bold espresso, and ice into a frosty, dessert-like indulgence. The cookies? Decadent, fudgy, and loaded with enough chocolate to make your dentist weep. Together, they create a dangerously addictive combination that turns any ordinary afternoon into a full-blown sugar rush. So grab a blender, preheat the oven, and prepare for a flavor overload. Your self-control won’t survive this one.
Ingredients
For the Mocha Frappuccino:
- 1 cup brewed espresso or extra-strong coffee
- 1 cup milk whole, almond, oat—your caffeine-fueled choice
- 2 tbsp cocoa powder unsweetened, because sugar’s coming soon
- 2 tbsp chocolate syrup for that extra decadence
- 2 tbsp sugar or sweetener, but why ruin the fun?
- 2 cups ice because it’s not a frappuccino without frostbite
- Whipped cream optional, but let’s be honest—you’re adding it
For the Double Chocolate Cookies:
- 1 ½ cups all-purpose flour the foundation of happiness
- ½ cup cocoa powder the rich kind, not the sad, flavorless one
- ½ tsp baking soda because science
- ½ tsp salt balances the sweetness, trust me
- ½ cup unsalted butter soft, not melted into a butter puddle
- ½ cup brown sugar adds chewiness
- ¼ cup white sugar for the classic cookie sweetness
- 1 egg room temp, unless you enjoy clumpy dough
- 1 tsp vanilla extract because plain cookies are a crime
- 1 cup chocolate chips or double that—who’s judging?
Instructions
Step 1: Make the Mocha Frappuccino
- Brew espresso and let it cool slightly—burnt tongues are not the goal.
- Add coffee, milk, cocoa powder, chocolate syrup, sugar, and ice to a blender.
- Blend until smooth and thick, resisting the urge to drink straight from the pitcher.
- Pour into glasses, top with whipped cream, and drizzle extra chocolate syrup.
- Sip and pretend this counts as breakfast.
Step 2: Bake the Double Chocolate Cookies
- Preheat oven to 350°F (because raw cookie dough as a meal is frowned upon).
- Whisk flour, cocoa powder, baking soda, and salt in a bowl—keep it tidy.
- In another bowl, beat butter and sugars until fluffy (electric mixer highly recommended).
- Add egg and vanilla extract, then mix until combined.
- Gradually stir in dry ingredients, forming dough that smells dangerously good.
- Fold in chocolate chips like a responsible chocolate addict.
- Scoop dough onto a baking sheet, spacing them unless you want a cookie sheet cake.
- Bake for 10-12 minutes until edges set but centers stay soft.
- Cool on a rack, or just eat them warm like the impatient human you are.
Notes
Nutritional Values (Per Serving)
- Calories: 430
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Calcium: 10%
- Iron: 9%
- Potassium: 8%
- Magnesium: 6%
- Vitamin D: 5%
Pro Tips for Maximum Flavor
- Want a thicker frappuccino? Use less ice and blend longer for a creamy consistency.
- Cookies too soft? Bake an extra minute, but don’t overdo it—no one wants a chocolate brick.
- Need extra richness? Add a shot of espresso to the cookie dough (yes, really).
- Feeling fancy? Sprinkle sea salt on cookies before baking for that gourmet touch.