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Mocha Cookies




Source of Recipe


lhj 8/03






Recipe Introduction


Chill the dough overnight to make it easier to scoop the cookies before baking. The cookies freeze nicely, too, so you might want to make a double batch.





List of Ingredients



• 4 oz unsweetened chocolate, finely chopped
  
• 8 oz bittersweet chocolate, corasely chopped, divided
  
• 1/2 cup unsalted butter, cut up
  
• 1/2 cup all-purpose flour
  
• 1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 4 large eggs, at room temperature
  
• 1 1/2 cups granulated sugar
  
• 1 1/2 T instant espresso powder
  
• 2 tsp vanilla extract
  






Instructions



1. In a large bowl, combine the unsweetened chocolate, half the bittersweet chocolate and the butter. Place the bowl over a large saucepan of hot but not boiling water and melt, stirring often, until smooth. Set aside.
   
2. Sift together the flour, baking powder and salt in a small bowl. In a large mixing bowl beat the eggs and sugar with an electric mixer until thick and pale, about 10 minutes. Beat in the espresso powder and vanilla. With a rubber spatula, carefully fold the melted chocolate mixture into the egg mixture. Fold in the flour mixture, then stir in the remaining chocolate. Refrigerate the batter at least 4 hours.
   
3. Preheat oven to 350 degrees. Lightly grease two cookie sheets (or line with parchment paper). Drop the batter by heaping tablespoonfuls 1 1/2" apart onto prepared sheets. Bake until slightly undercooked, 8 to 10 minutes. (The cookies should be puffed, shiny and beginning to crack on top.) Let cookies cool on sheets, then transfer to wire racks and cool completely. Repeat with remaining batter (keep dough chilled when not using).
   






Final Comments


Makes about 3 1/2 dozen