Moulton's Mocha Cookies
Sara Moulton Serves up Family Favorites
Good Morning America Food Editor Sara Moulton has written her first cookbook, featuring some of her family recipes. They're perfect for the busy parent.
Some of the favorites from her cookbook, Sara Moulton Cooks at Home, include Mocha Cookies for dessert.
Moulton's recipes are the latest in Good Morning America's "We're Cooking Now," series, in which we share our family recipes with you.
Combine the unsweetened chocolate, half the bittersweet chocolate and the butter in a large bowl.
Place the bowl over a large saucepan of simmering, but not boiling water and melt, stirring often until smooth.
Sift together the flour, baking powder and salt. 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.
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.
Preheat the oven to 350 F.
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.
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.
All recipes used with permission, excerpted from Sara Moulton Cooks at Home, by Sara Moulton, Broadway Books, Copyright October 2002.