Recipe: Mocha Cookies the Bakery
Sweeten up your holiday season with these cookie recipes.
Dec. 19, 2008 — -- Boost your holiday with one of the best sweet treats — cookies. "GMA" food editor Sara Moulton dropped by Times Square Studio to demonstrate how to bake gourmet cookies. Get Sara Moulton's other cookie recipes at the end of the page.
For more meal ideas check out the "GMA" recipe archive.
Mocha Cookies the Bakery
This is just one of Gourmet's Favorite Cookies: 1941-2008. Although we've retested the recipes, in the interest of authenticity, we've left them unchanged.
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. In a 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 350° F 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. Makes about 36 cookies
.
Courtesy Gourmet.com