Posted by: highmountainmuse | January 29, 2009

Mocha Chip Cookies

With the wind blowing like this, it was a good morning to stay inside and bake (or get that bean soup cooking on the wood stove?).


These ones are Forrest’s favorite, and the favorite of many visitors to our ranch and our home.  They make a big batch, and freeze well, but I find they don’t last very long…

A batch of Mocha Chip Cookies, less the ones we ate as they came out of the oven.  Notice the "recylced" wire cooling rack - a shelf from out of an old fridge.

A batch of Mocha Chip Cookies, less the ones we ate as they came out of the oven. Notice the "recylced" wire cooling rack - a shelf from out of an old fridge.




Mocha Chip Cookie Recipe:


  1. Cream together: 1 stick butter, ½ cup crisco or shortening, 1 cup brown sugar, 1 cup white sugar.  Again, I use a big table fork for my blender – if you have plenty of electricity and prefer, a mixer would work well.
  2. Mix in: 2 eggs.
  3. In a separate small bowl or cup, mix: 2 tablespoons hot coffee or water, 2 teaspoons vanilla, and 2 tablespoons instant coffee (you can use de-caf if you’re concerned about the caffeine, but I’m thinking it doesn’t amount to much coffee per cookie).  Add this to the butter/sugar bowl, and mix well.
  4. Add 3 cups flour, ½ teaspoon salt, 1 teaspoon baking powder and ½ teaspoon baking soda.  I put all the dry ingredients on top of the wet, no sifting, but I mush them around first on top to make sure they are somewhat evenly distributed.  It always works pretty well.  Mix this dough up well.
  5. Stir in one bag, or 2 cups of chocolate chips.  We like the milk chocolate ones best for this recipe.
  6. Bake in a pre-heated, moderate oven (325 degrees) for about 8 minutes per batch.  Don’t forget to double pan if you’re baking in the elevation (we’re at almost 10,000 feet here) so you don’t burn the bottoms!  The tops should just start to be getting some golden brown specks, but will still be somewhat soft when you take them out.
  7. Cool on a wire rack. 


  1. Here is probably a simple question that most people already know but I keep wondering…how do you maintain temperature on a wood cooking stove? (I’ve been thinking about this literally for days, maybe weeks now, so I just had to ask.)

  2. Not a simple question, and if most people knew the answer, I bet more people would cook on wood stoves today. More people have them for decoration, and that’s OK too. They are pretty. But for cooking/heat: There are a few ways – first, there is a damper which either allows the heat to flow around the outside of the oven, producting a more even heat, on the top and inside the oven or just straight up the chimney (that’s how you get the fire started in the morning). Then, there is the air flow which can be adjusted on the side of most stoves. I usually just leave mine open, unless the fire gets really hot, then I close the flow down a bit. But the less flow, the more build up in your chimney, and I don’t like that. The third way is just regulating the wood you put in. Every wood has different heat, get to know the wood you have to work with, then figure out how full you should stuff your stove, and how often you need to feed it. It’s just one of those things you get used to. My old stove had a thermometor on the door which was designed to show the user the approximate interior temp of the oven, but it has never worked since I owned the stove. You can also buy a little hanging one to put in your stove, which is a good idea to start with to get used to the “feel” of the oven. Sorry you asked?

  3. No, I’m not sorry I asked! It’s actually quite fascinating to me and your baking is so delicious, too! It sounds like it is a little like cooking on a charcoal grill (adjusting vents and amount of charcoal) Is that right? Did you have a lot of trial and error at first?

  4. And see, I don’t know how to cook over a charcoal grill! Yes, lots of trial and error, especially error at first. And I still burn the occational batch if I’m impatient.

  5. Hope you will make a batch for Feb14-15!! Yum.

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