Sunday, March 18, 2012

Pinterest Project: Mocha Cookies

Last week, my sis-in-law & I were wanting to bake. Since we had the ingredients (mostly) on hand, we decided to give these Mocha Cookies from M Loves M a try.
The cookies sound delicious, and were fun to make, even though ours didn't turn out as expected.
  Since we didn't have the requisite amount of chocolate chips, I opened a package of Hershey's Kisses. We dumped the chocolate chips & some of the kisses in a double boiler.
My sis-in-law was in charge of the rest of the batter while I dealt with the chocolate. 
In lieu of espresso powder, we used 2 Starbucks VIA iced packets. It smelled heavenly.
 We mixed in the melted chocolate and let the batter rest for 15 minutes as the recipe suggested.
 Even after 15 minutes, the batter was still pretty liquid-y (guess we added too many Kisses)
We greased the cookie sheet and baked a few, but they came out kinda mushy.
 The next batch we added a little more flour, with the same result. We didn't want to over-flour the mixture, so we just went with it.
 The cookies were gooey and looked messy, but had an amazing dark-chocolate taste with a hint of espresso. I would suggest to anyone trying out the recipe to not be tempted to substitute chocolate types/amounts. I believe that was the problem with our cookies.
All that really matters was we had fun and the cookies tasted great!

Here's the recipe as borrowed from M Loves M blog:

Mocha Cookies
Copyright 2010 by Condé Nast Publications, The Gourmet Cookie Book {buy it here}
(Makes about 3 dozen cookies)


  • 4 ounces unsweetened chocolate, chopped
  • 3 cups semisweet chocolate chips
  • 1 stick (½ cup) unsalted butter, cut into bits
  • ½ cup all-purpose flour
  • ½ teaspoon double-acting baking powder
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • 1½ cups sugar
  • 1½ tablespoons instant espresso powder
  • 2 teaspoons vanilla
In a metal bowl set over a saucepan of simmering water, melt the unsweetened chocolate, 1½ 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. Ina  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 egg mixture, fold in the flour mixture, and stir in the remaining 1½ cups chocolate chips. Let the batter stand for 15 minutes. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350ºF oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.

Recipe Notes
  1. Err on the side of underbaking these cookies. They are meant to be soft and rich.
  2. Cool for one minute on the baking sheet before transferring the cookies to racks.

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