You can never be too rich, too thin, or have too much chocolate. The chocolate mocha cookies from the Gourmet Cookie Book are supposed to be from an LA bakery on Melrose, but they taste just like my Aunt Dolly’s, who never got further West than Vegas.
Easy and fast to make, with lots of chocolate, and if you are a frappuccino fan, there’s some coffee in there too.
Mocha Chocolate Cookies from Gourmet
1. The chocolate – use the best you can find – it does make a difference, even if you have to taste some first to be sure…
- 4 ounces unsweetened chocolate (Scharffen Berger or Ghiradelli are great, but Hershey will do in a pinch)
- 3 cups (1 bag, if you are using Nestle, but you’ll need more if you are springing for Guittard Classic Semi- Sweet Chocolate Chips)
The rest is generic and you probably already have it in your kitchen:
- 1 stick (½ cup) unsalted butter
- ½ cup all-purpose flour
- ½ teaspoon double-acting baking powder
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1½ cups sugar
- 1½ tablespoons instant espresso powder or coffee
- 2 teaspoons vanilla
Melt 1 ½ cups chocolate chips, the unsweetened chocolate, and butter (faster if cut into pieces) in the microwave for about 90 seconds. Better if all the chocolate does not melt; then stir to melt the rest and cool the mixture a little.
Beat the eggs with the sugar; add the coffee and vanilla. Fold in the chocolate; add the dry ingredients and the rest of the chocolate chips (1 ½ cups).
Let the batter rest for five minutes while you line cookie sheets with parchment paper. Then, drop by tablespoons, spread the batter a little to form rounds, and bake in preheated 350 degree oven for 8- 10 minutes.
Check after 7 minutes; cookies are done when puffed and cracked on top. Do not overcook. Let cookies cool on sheet for a few minutes before transferring to a wire rack. Yum…