As I have said, there are many chocolate cookie recipes. This one stands out for being very rich and moist. I heard “brownie” several times as they were being devoured at work last week. This amount of coffee gives them a little extra bite, along with rich chocolate, but it was subtle enough that few people even detected they were “mocha.”
About 42 cookies
2 cups (10 ounces) all-purpose flour
½ cup (1½ ounces) Dutch-processed cocoa powder
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened but still cool
1½ cups packed (10½ ounces) light brown sugar
½ cup (3½ ounces) granulated sugar
12 ounces (about 2 cups) semisweet chocolate chips
1. Sift together the flour, cocoa, baking powder, and salt in a medium bowl. Set aside.
2. Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth; remove from the heat. (Alternatively, you could melt the chocolate in the microwave. If you do so, be really careful not to burn it. I use a double boiler.) Set aside.
3. In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.
4. Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy. Beat in the sugars until combined. The mixture will look granular.
5. Reduce the speed to low and gradually beat in the egg mixture until incorporated.
6. Add the chocolate in a steady stream and beat until combined.
7. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat.
8. Fold in the chocolate chips. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
9. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1¾-inch ice cream scoop, spacing the mounds of dough about 1½ inches apart.
10. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with cookies onto wire racks, and cool to room temperature.
I tried them without refrigerating the dough and they came out fine.
I used a 2 tablespoon cookie scoop and they were a good size. They don’t flatten out a lot but don’t need to be flattened before baking.
Trackback from your site.