copied from gourmet’s website
Mocha Cookies The Bakery
With melted chocolate in the dough, a ton of chocolate chips, and a spot of espresso powder to play up the bittersweet nature of chocolate, this recipe could be the only one a chocolate lover ever needs.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
- 4 ounces unsweetened chocolate, chopped – used a bar of ghirardelli 100% cacao unsweetened baking bars
- 3 cups semisweet chocolate chips – used nestle tollhouse
- 1 stick (1/2 cup) unsalted butter, cut into bits
- 1/2 cup all-purpose flour
- 1/2 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 4 large eggs at room temperature
- 1 1/2 cups sugar
- 1 1/2 tablespoons instant espresso powder – I could only find Ferrara Espresso Instant Coffee which I think is the same thing??
- 2 teaspoons vanilla
In a metal bowl (I only had a glass bowl!) set over a saucepan of simmering water melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat.
In a small bowl stir together the flour, the baking powder, and the salt.
In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powder and the vanilla.
Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1 1/2 cups chocolate chips.
Let the batter stand for 15 minutes.
Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350° F. oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top.
Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.
Makes about 36 cookies. since I doubled everything I wound up with 93 cookies!!