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The Bakery Mocha Cookies




Source of Recipe


Gourmet magazine's 50 Best of 50 Years edition


List of Ingredients





4 ounces unsweetened chocolate -- chopped
3 cups semisweet chocolate chips -- divided
1/2 cup unsalted butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs -- at room temperature
1 1/2 cups sugar
1 1/2 Tablespoons instant espresso powder
2 teaspoons vanilla

Recipe



In a metal 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 eggs mixture, fold in the flour mixture, and stir in the remaining 1-1/2 cups chocolate chips. (I like to use some mini-chips for this 1-1/2 cups.) Let the batter stand for 15 minutes; you can put in the refrigerator for this time.

Drop the batter by heaping Tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350 oven for 8-10 minutes, or until they are puffed and shiny and cracked on top. (My tip: Do not overbake, but if they do not begin to crack, they will be raw in the center and most of the cooky will remain on the parchment, so you must watch very carefully to get them at just that right moment.) Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.

Note the recipe says it makes about 36 large cookies. I use a small cookie scoop and get 72 small cookies. These are very rich, so the smaller size may be preferable to some.

NOTES : If you do not have espresso powder, mix instant coffee with a very small amount of water and put in the first bowl with the chocolates and butter. Let melt with them. Do not try to add cold liquids to warm, melted chocolate or you will cause the chocolate to lock.