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Ingredients
| unsweetened baking chocolate squares: 4 oz (chopped) |
| semisweet chocolate chips (chips): 3 cups |
| unsalted butter: 1/2 cup (cut into bits) |
| all-purpose flour (unsifted): 1/2 cup |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| eggs: 4 (large//at room temperature) |
| granulated sugar: 1 1/2 cups |
| instant espresso powder: 1 1/2 Tbl |
| vanilla extract: 2 tsp |
Mocha Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
36 serving(s)
Tags
- 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.