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Mocha Cookies

made these to go with the peanut butter and oatmeal chocolate chipsters for christmas gifts! I doubled the recipe below… they taste amazing!!!!!

copied from gourmet’s website
Mocha Cookies The Bakery

October 1990

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!!


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