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- 4 oz unsweetened chocolate, chopped
- 4 oz bittersweet chocolate, chopped
- 4 oz dark chocolate chips (or chop more bittersweet chocolate but I am loving the 55% Guittard chips)
- 8 T (1 stick) unsalted butter, chopped
- 1/2 cup (63 g) AP flour
- 1/2 t baking powder
- 1 t fine sea salt
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 T espresso powder (original recipe called for 1 1/2 T, which is too much for me, 1 T will still allow you to taste mochaâso use to taste)
- 2 t vanilla
View Full Recipe at The Spiced Life
%20at%20our%20local%20Indian%20restaurant;%20I%20eat%20the%20same%20bowl%20of%20cereal%20every%20weekday%20morning%20for%20breakfast.%20Yet%20no%20matter%20how%20much%20I%20might%20have%20a%20favorite%20dessert%20recipe,%20I%20seem%20compelled%20to%20try%20new%20ones.%3C/p%3E%3Cp%3EGo%20figure.%3C/p%3E%3Cp%3EAnyway,%20these%20are%20excellent.%20I%20rank%20them%20a%20notch%20below%20my%20favorite%20comparable%20(using%20chocolate%20and%20eggs%20with%20little%20flour,%20unlike%20say%20the%20Salty%20Chocolate%20Chocolate%20Chip%20Oat%20Cookies,%20which%20use%20a%20lot%20of%20flour%20and%20cocoa%20powder)%20cookie,%20Lisa%20Yockelson%E2%80%99s%20Savannahs,%20but%20they%20are%20excellent%20nonetheless%20and%20a%20bit%20different%20from%20those.%20Like%20the%20Savannahs,%20they%20have%20the%20added%20bonus%E2%80%93to%20me%E2%80%93of%20not%20having%20nuts.%20However,%20unlike%20the%20Savannahs,%20they%20are%20more%20delicate,%20more%20restrained,%20and%20maybe%20a%20little%20more%20elegant.%20They%20also%20have%20a%20much%20stronger%20mocha%20flavor%E2%80%93reduce%20the%20espresso%20powder%20to%20tone%20that%20down%20if%20you%20want.%3C/p%3E%3Cp%3EMocha%20Cookies%3C/p%3E%3Cp%3EClosely%20adapted%20from%20Sara%20Moulton%E2%80%99s%20Cooks%20At%20Home%3C/p%3E%3Cp%3EMelt%20the%20unsweetened%20chocolate%20the%204%20oz%20of%20bittersweet%20chocolate%20along%20with%20the%20butter%20on%2050%25%20power%20in%2030%20second%20intervals%20in%20the%20microwave%20until%20you%20can%20whisk%20them%20smooth.%20Set%20aside.%3C/p%3E%3Cp%3ESift%20together%20the%20flour,%20baking%20powder%20and%20salt.%20Set%20aside.%3C/p%3E%3Cp%3EUsing%20an%20electric%20mixer,%20beat%20the%20eggs%20and%20sugar%20on%20high%20power%20for%2010%20minutes,%20until%20thick%20and%20pale.%20Beat%20in%20the%20espresso%20powder%20and%20vanilla.%20Fold%20the%20cooled%20chocolate%20mixture%20into%20the%20egg%20mixture%20and%20then%20fold%20the%20flour%20mixture%20into%20it.%20Chill%20overnight%20(I%20actually%20froze%20for%2060%20minutes%20for%20the%20first%20batch%20and%20this%20worked%20fine).%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20350%20F.%3C/p%3E%3Cp%3EScoop%20heaping%20tablespoons%20of%20the%20chilled%20dough%20onto%20a%20baking%20sheet%E2%80%93I%20got%2012%20to%20a%20sheet%E2%80%93%20and%20bake%20for%208-10%20minutes.%20Be%20certain%20to%20not%20overbake%E2%80%93they%20will%20be%20puffed%20and%20underdone%20when%20you%20remove%20them%20although%20they%20will%20collapse%20while%20cooling.%20Let%20cool%20on%20the%20baking%20sheet.%3C/p%3E){kind=link}