Mocha Frappuccino with Double Chocolate Cookies
A frosty Mocha Frappuccino paired with chewy, indulgent double chocolate cookies. Your caffeine and chocolate cravings, solved.
Ingredients
For the Mocha Frappuccino:
- 1 cup ice
- 1/2 cup brewed coffee cooled
- 1/2 cup milk dairy or non-dairy
- 1 tbsp cocoa powder
- 2 tbsp chocolate syrup
- 1 tbsp sugar optional
- Whipped cream optional
For the Double Chocolate Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Brew your coffee and let it cool.
- In a blender, combine ice, coffee, milk, cocoa powder, chocolate syrup, and sugar (if desired). Blend until smooth.
- Pour the frappuccino into two glasses and top with whipped cream.
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream butter, brown sugar, and granulated sugar together.
- Add egg and vanilla, mixing until smooth.
- Stir in flour, baking soda, salt, and cocoa powder.
- Fold in both semi-sweet and milk chocolate chips.
- Drop dough by spoonfuls onto a baking sheet.
- Bake for 12-15 minutes, then cool on a wire rack.
- Serve the cookies alongside your frappuccino and enjoy!
Notes
Nutritional Values (per serving):
- Calories: 450
- Total Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Vitamin A: 6%
- Calcium: 4%
- Iron: 10%
- Vitamin C: 2%
- Potassium: 3%
- Double the chocolate chips if you're feeling indulgent.
- For extra froth, blend in a bit of whipped cream into your frappuccino mix.
- Add a pinch of sea salt to the whipped cream for that sweet-salty magic.
- Make it a mocha milkshake by adding more ice and blending until thick.
- Store any leftover cookies in an airtight container, but they probably won’t last long anyway.