Now a word to the wise with these babies – they SPREAD as they bake. I scoop them up into brownie cookie batter balls onto my cookie sheet, and before I know it they have softened and spread into those slender round cookies you see in the picture above. So make sure you leave a good 2 inches of space in between cookie dough spoonfuls. I also highly recommend cooking them on either parchment or silicone baking mats (love my Silpats!) for ease of getting them off the cookie sheets once you bake ‘em.
Let them cool for about 5 minutes once they are out of the oven, and then let them keep cooling on wire cooling racks. At which point you will notice that as you come in and out of the kitchen, there are fewer and fewer mocha brownie cookies on the racks.
Hmm. Highly mysterious. (Not really.) Happy mocha brownie cookies, everyone!