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Mocha Chips 'n Bits

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“You can make with or without icing. Personally, I think it's easier, and just as yummy, to leave off the icing! Time doesn't include preparing applying icing.”

Ingredients Nutrition


  1. Heat oven to 375°. Place brown sugar, margarine, milk, instant coffee and vanilla in large bowl.
  2. Beat at medium speed of electric mixer until well blended. Add egg; beat well.
  3. Combine flour, cocoa, salt and baking soda. Add to shortening mix; beat at low speed just until blended.
  4. Stir in chocolate chips, pecans and chocolate chunks.
  5. Drop dough by rounded tablespoonfuls 3 inches apart onto ungreased baking sheets.
  6. Bake at 375° for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
  7. Do not over bake. Cool 2 minutes on baking sheet and then on cooling racks.
  8. For icing, place white chocolate chips and margarine in heavy, resealable sandwich bag; seal bag.
  9. Microwave at medium for 1 minute
  10. Knead bag. If necessary, microwave at medium for another 30 seconds at a time until mix is smooth when kneaded.
  11. Cut small tip off corner of bag and pipe shapes on cookies or drizzle randomly.

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