I came up with Zebra Mocha Cookies after I had a slight craving for a Zebra Mocha.

Do you know what a Zebra Mocha is? When I worked at Starbucks (YEARS ago), I quickly learned about these tasty little calorific beverages. It’s basically a mocha that they add white chocolate too. So in theory, it’s black and white striped, like a zebra. It is truly a delicious combination. SUPER sweet, and extra tasty.

Much like these cookies: super sweet and extra tasty.

Did you know adding coffee to chocolate treats enhances the chocolate flavor? Yep, it sure does. Ever notice that a lot of brownie and chocolate cake recipes have coffee, or instant coffee granules in them? Ever wonder why? It intensifies the chocolate flavor. Adding just a touch of coffee doesn’t make it taste like coffee at all. My husband will vouch. He’s a true coffee hater (I almost didn’t marry him because of this) yet he LOVES these cookies! Although, I’m a coffee lover and I also love these cookies. I can taste the hint of coffee, and it’s gooooood!

Zebra Mocha Cookies
Makes about 3 dozen

1 1/2 cups all purpose flour
1 cup whole wheat flour
3 tbsp instant coffee granules
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp kosher salt
1/2 cup cocoa powder (I used Hershey’s)
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tbsp vanilla extract
1 cup semi-sweet chocolate chips (I used mini ones)
1 cup white chocolate chips

Directions
Preheat your oven to 375 degrees.

Mix dry ingredients: all purpose flour, whole wheat flour, baking soda, baking powder, salt, and cacao powder. Set aside.

In a large bowl beat the butter until it is fluffy (about 2 minutes). Add in the sugars. Mix in the eggs, one at a time, making sure the first egg gets incorporated before adding the next. Scrape the sides of the bowl.

Add the vanilla and mix until it is incorporated.

Add the dry mixture to the wet ingredients. Stir in the mini chocolate chips and the white chocolate chips, by hand, and mix only until incorporated. Don’t over mix.

Scoop the cookies onto baking sheets 2 inches apart. I fit 12 per sheet, but maybe could have squeezed it to 16 per sheet.

Bake at 375 degrees for about 9-10 minutes. Don’t over bake. I baked them for exactly 9 minutes and I liked those results. Perfectly chewy.