Tuesday Wednesday with Dorie
Contributing Baker: Rick Katz
This has been one of those crazy, busy months for me and I just haven't been able to get into my baking and cooking groove, but I didn't want to miss making these cookies. Mocha Chocolate Chips?! Ooohhh, yeah! What's great about these is that they are so easy to make. I used up some of the leftover chocolate I had on hand - Valrhona white chocolate, Ghiradelli semi-sweet and Trader Joe's 72 percent Belgian dark chocolate pounder bar. I skipped the apricots (they were optional anyway). I had some on hand, but discovered that I had some left in a bag that was waaaay past its 'use by' date and instead of being a lovely apricot color they were a deep, dark brown. After mixing the dough in a stand mixer, I stirred in the chunks of chocolate and put the dough in the fridge to chill for a couple of hours.
There was definitely a more chocolate to dough ratio going on with these cookies. The dark brown sugar and the instant espresso powder gives the dough a lovely mocha color and flavor.
Halfway through baking, our cat was sniffing the air. It smelled like coffee was brewing. The cookies baked up nicely and had a great texture - moist on the inside and a little crispy on the outside. I loved the mocha and chocolate combination and they more than satisfied my chocolate craving, but John thought they were just 'okay'.