As far as I know right now, you'll have to order mocha chips, or Cappucino Chips as they are known online at the King Arthur Flour Company web page. However, the impact they can have on Espresso Brownies, plain brownies or cookie recipes can be immense.
Two of my favorite chips are caramel and white chocolate, and I will probably add the coffee-flavored ones to my short list as soon as I can get some. Meanwhile, I am passing this recipe for some elegant cookies along because even if you substitute chips, you could always use semi-sweet chocolate or cinnamon chips here. But hey, if your audience is sophisticated, there are some combinations that are made in heaven. Try this for dessert and wow your friends and family.
MOCHA CHUNK COOKIES
2-1/4 cups flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons espresso powder
2 teaspoons Kahlua liqueur
1 cup granulated sugar
1/2 cup light brown sugar
2 sticks butter at room temperature
2 large eggs at room temperature
1 package Cappucino Chips
Preheat your oven to 300 degrees.
Beat the eggs and the sugars until they are fluffy, and then beat in the butter and liqueur.
Whisk together the dry ingredients and lower your mixing speed to Low or Fold. Add them into the wet ingredients in three increments. Finally fold in the cappucino chips.
Scoop the cookie dough to a baking sheet and bake them for 22-24 minutes, or until the cookies are firm but not necessarily browned. Remove them from the oven and let them cool for 5 minutes on the sheets before you transfer them to a wire rack to cool.
Use a rather large cookie scoop for these cookies, and watch them carefully. The baking time is on the long side, so you don't want to smell them scorching from the kitchen--by then, as we all know, it is too late.
There is a world of products at King Arthur Flour online, as well as at Michael's in Tucson and Super Target, among others. Look for special holiday cookie cutters and decorations that will be themed to black, white and purple for the rest of October.