One of my oldest cookie recipes, decadently chocolate and rich, almost like a brownie cookie or a fudge cookie. A 'must-make' for a Christmas cookie tray.
PROBLEM: How do you get two pounds of chocolate home without it melting? SOLUTION: Eat it in the car.
NUTRITION LOGIC: Chocolate comes from cocoa beans. Sugar comes from sugar cane and sugar beets. Beans, sugar cane and beets are vegetables. Therefore chocolate is a vegetable and a healthful diet should include 6 – 8 servings a day.
TWELVE STEPS: Why isn’t there a Chocoholics Anonymous organization? Because no one wants to quit.
Okay, okay, the jokes are pretty lame but if you’re a chocolate fiend, read on for you may have just discovered your favorite cookie. Gourmet Mocha Cookies are thick with chocolate, butter and eggs and have the consistency of mini flourless chocolate cakes. Coffee adds depth, vanilla adds sweetness. If you need a chocolate fix every day, you’ll make these year-round.
GOURMET MOCHA COOKIES
Rest, shape and bake: 90 minutes
Makes 5 dozen
- 4 ounces (113g) unsweetened chocolate
- 1-1/2 cups (238g) semi-sweet chocolate chips (any size)
- 1/2 cup (1 stick) butter
- 4 large eggs
- 1-1/2 cups (351g) sugar
- 1-1/2 tablespoons instant expresso powder or instant coffee granules
- 2 teaspoons vanilla
- 1/2 cup flour, fluffed to aerate before measuring or 69g
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1-1/2 cups (238g) semi-sweet chocolate chips, preferably mini chips
Preheat oven to 350F.
CHOCOLATE MIXTURE In a medium saucepan, slowly melt unsweetened chocolate, the first chocolate chips and butter over low heat, stirring occasionally, not allowing the mixture to bubble.
EGG MIXTURE In a large mixing bowl, beat eggs, sugar and coffee granules until eggs are pale and yellow. Add vanilla.
FLOUR MIXTURE Separately, stir together the dry ingredients.
COMBINE When the chocolate mixture is smooth and still hot, fold it into the egg mixture, then fold in the flour mixture. Add the mini chocolate chips and stir. Let batter stand for 15 minutes.
BAKE To form cookies, use one spoon to scoop out about half a spoon of dough, a second spoon to scrape the dough onto a baking sheet, about twelve cookies per sheet to allow for spreading. Bake 8 – 10 minutes until puffed and shiny on top. Do not overbake. Let cool 5 minutes, then transfer to a paper towel with a metal spatula.
Aii, different cookie sheets perform so differently! Notes from a recent batch follow, see what I mean?
Non-stick cookie sheet, 12 cookies per sheet, 9 minutes. Airbake with silicone, 12 cookies per sheet, 14 minutes. Airbake with parchment, 16 cookies per sheet, 11 minutes.
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