Recipe 4: Mocha Slice Cookies

Today’s recipe comes from the McCormick free Sugar & Spice recipe add-on to the app. Brennan was in town for a couple days and wanted to bake with me. We settled on this one because it looked good and pretty simple.


We went to Market of Choice (on campus – my least favorite one) for a few supplies: sanding sugar (white/clear), cocoa nibs, and instant espresso powder.

1. Found the cocoa nibs for $22.99/pound! Holy shit! Good thing I only needed 1/2 cup.
2. No sanding sugar at this location! The employee I asked was very confused and told me that maybe the bakery has some. Uh…
3. No instant espresso powder! The employee I asked didn’t even know what I was talking about and had to ask someone else. “I ordered it a week ago, so we might get it tomorrow.”

F you, crappy MoC location. I had to make up my mind: go somewhere else or substitute. Brennan suggested substituting. Here’s how that conversation went:

N: I am hella frust right now.
B: Just use this peppermint candy coating instead.
N: I don’t want to substitute. I have to follow the recipe as it is or else I will fail and let all my loyal followers down.
B: It’s not like you’re changing much, and Martha would be proud that you’re changing it because of the holidays.
N: Ugh. No. OK, Fine.

I was worried. I also used Starbucks VIA instead of the espresso powder. Here we go.

Step 1: Gather butter, egg, cocoa nibs, cocoa powder, vanilla, salt, instant coffee, cinnamon, sugar, flour, and the crushed candy cane stuff. 

Step 2: Utilize assistant to whisk together flour, cocoa powder, coffee, salt, and cinnamon.

Brennan borrowed Kristina’s Foster Farms apron with her old K-Mart name tag.

Step 3: Beat butter and sugar until light and fluffy. I’m a pro at “light and fluffy” now. 
Step 4: Add egg and vanilla

Step 5: Add flour mixture, mix in cocoa nibs

Check it out! It’s the beater attachment with the scraping edge. IT IS PERFECT!

Step 6: “turn out dough” onto a lightly floured surface

I interpreted “turn out” as “plop it on the board.”

Step 7: Roll into a two-inch-diameter poop log

This is the look I gave Brennan when she was eating the dough.
B: Why are you looking at me like that?
N: I’m grossed out.
B: Why? Because it’s raw or because it looks like poop?
N: Both.

Step 8: Roll in wax paper and refrigerate for an hour.

I cut it in half first and didn’t do anything obscene with them. Believe it.

hour goes by

Step 9: Remove and sit at room temp for 5 mins, then brush with water

I was worried they’d look like shit (okay, let me choose another word…bad? I’ll stick with shit) because they had so much flour on them.

Step 10: Roll in sanding sugar peppermint dust

Action shot! It’s nice to have someone take my photos for once!

These are two good looking peppermint poop logs!

Step 11: Cut into 1/4-inch-thick rounds. 

“Rounds” was not what I got. The pressure from the knife caused the bottom to flatten. I tried switching to a sharper knife, but it still did it. I made Brennan reshape them on the pans.

I also made her cut the stupid parchment paper.

Put those in, woman!

Hmm…well, the candy bits melted a bit. They stuck to the side of the cookie when I removed them from the pan.

It got kind of messy because the candy broke off all over the pans/table/counter and was sticky.

We did a taste test and Brennan couldn’t really taste the peppermint. I was unsure if I could taste the coffee. My palate may have been corrupted by the peppermint latte I’d been sucking on throughout this hour.

I’m kind of disappointed. That’s the last time I substitute. At least until I’m sure it will work out.

Link to original recipe

Start time: 3:04
End time: 5:15 (2 hours, 13 mins)
Martha’s estimated time: 1 hour, 30 mins

Yields: 48
I got: 47

What did I learn?

  • Candy cane dust melts and is stickier than sugar
  • Having an assistant can be both helpful and stressful (in regards to my routine/space)
  • Rolling in candy hides the flour (OMG duh)

What do I need to learn?

  • Why did they flatten while cutting? Were they too warm? Could it have been the knife?
  • Listen to my gut and go find the ingredients somewhere (or just avoid that store)
Brennan’s grade as an assistant: 8/10 (hey, nobody’s perfect and she did hold a knife to my throat to substitute). Also, since Siri is my full time assistant, I can’t give Brennan a perfect score. Siri would get pissed.

Cookies: 6.5/10
Is this because it’s McCormick’s recipe or because I screwed up? I’ll never know. Unless I make them again with all the correct ingredients.

Bonus pics with crappy front-facing camera!

That’s all folks! LMK whatchu think.

7 responses to “Recipe 4: Mocha Slice Cookies

  1. Super-happy to see the apron make an appearance.

  2. Rose

    To avoid flattening use string or dental floss. Put it under the dough, grab both ends and cross them. It will pull thru the dough without flattening!

  3. Mossy Rock

    so you know, I do read these all, even if I don’t necessarily comment every time …

    it sounds like it might be good with the peppermint if you rubbed the tops in it instead of the edges.

  4. Breanna

    You are definitely getting your money’s worth from this app… I am Impressed with how you have stuck with your baking, next week I want to watch you bake, while I play with the cats and drink!
    Also I find all market of choices to be most unhelpful! They are a specialty shop and I can’t find any special ingredients I am looking for, only unhelpful employees!

  5. Leann

    Your assistant is pretty! Impressed by this fourth cookie adventure. You have to experiment sometimes right? Now you know what NOT to do next time! I’d stick the dough logs in the freezer a while. LOVE!

  6. Pingback: Recipe 7: Peanut Butter Cinnamon Cookies « Nate Makes Cookies

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