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Sara Moulton's Mocha Cookies




Source of Recipe


Sara Moulton Cooks At Home


List of Ingredients




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


Recipe



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 1 1/2 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.

YIELD: 3 Dozen Cookies