Sara Moulton's Mocha Cookies
Source of Recipe
Sara Moulton Cooks At Home
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Mocha Cookies
From "Sara Moulton Cooks at Home"
4 ounces unsweetened chocolate, finely chopped
8 ounces bittersweet chocolate, coarsely chopped
8 tablespoons unsalted butter, cut into small pieces
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, at room temperature
11/2 cups sugar
11/2 tablespoons instant espresso powder
2 teaspoons vanilla extract
Combine the unsweetened chocolate, half the bittersweet chocolate and the
butter in a large bowl. Place the bowl over a large saucepan of simmering
water and melt, stirring until smooth. Sift together the flour, baking
powder and salt. With an electric beater, beat the eggs and sugar in a large
bowl until thick and pale, about 10 minutes. Beat in the espresso powder and
the vanilla. Carefully fold in the melted chocolate mixture into the egg
mixture. Fold in the flour, then stir in the remaining bittersweet
chocolate. Refrigerate the batter overnight.
Preheat the oven to 350 degrees. Drop the batter by heaping tablespoons,
leaving at least 11/2 inches between cookies, onto buttered baking sheets or
baking sheets lined with parchment. Bake for 8 to 10 minutes, until slightly
undercooked. They should be puffed, shiny and beginning to crack on top. Let
the cookies cool on the baking sheets, then transfer to cool completely on
wire racks. They will keep for 5 days at room temperature, wrapped tightly
or for one month frozen.
Makes about 36 cookies.
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