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Mocha Cookies




Source of Recipe


Sara Moulton


List of Ingredients




4 ounces unsweetened chocolate, finely chopped
8 ounces bittersweet chocolate, coarsely chopped
8 Tablespoons (1 stick) unsalted butter, cut into small pieces
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
4 large eggs, at room temperature
1 1/2 cups sugar
1 1/2 Tablespoons instant espresso powder
2 teaspoons vanilla extract


Recipe



1. Combine the unsweetened chocolate, half the bittersweet chocolate and the butter in a large bowl.

2. Place the bowl over a large saucepan of simmering, but not boiling water and melt, stirring often until smooth.

3. Sift together the flour, baking powder and salt.

4. Using 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.

5. Carefully fold the melted chocolate mixture into the egg mixture. Fold in the flour mixture, then stir in the remaining bittersweet chocolate. Refrigerate the batter overnight.

6. Preheat the oven to 350 F.

7. 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.

8. Let the cookies cool on the baking sheets, then transfer to cool completely on wire racks. They will keep for five days at room temperature, wrapped tightly, or for 1 month frozen.

Makes about 36 cookies