Tuesday, March 19, 2013

Mocha Chocolate Chip Cookies { TWD BWJ }

When I saw one of the recipes for this month's Tuesdays With Dorie was "Mocha Chocolate Chips," I knew I wanted to make it.  I never turn down an opportunity to try a new chocolate chip cookie recipe as I also never turn down the opportunity to eat one.  It must be from my childhood filled with lots of these fresh baked cookies thanks to my mom that makes them such a comforting and perfect treat to me any time of year.  

This recipe looked straight forward enough and more or less like many other chocolate chip recipes with the exception of the added instant coffee powder and dried apricots.  Since I had planned on sharing these cookies with my favorite little people, my nieces and nephew, I decided to go easy on the coffee and only used one tablespoon of decaf espresso powder instead of the 2-3 tablespoons of instant coffee powder called for and also decided not to use the apricots as I wasn't sure how well that would go over with some picky palates.  Also, I am in the habit of creaming the butter with the sugars in most cookie and cake recipes, but this recipe said to cream the butter by itself and then just add the sugars to blend.  I did this exactly as written and not sure how much of a difference it made but it might have contributed to the crispiness of the cookies.  The chopped Valrhona chocolate I used really made a pretty marble effect and was a nice change from chocolate chips.  I finished them off with a sprinkle of Maldon Sea Salt.

These cookies were quite delicious.  The mocha flavor was pretty light, so next time I make these I would up the amount of espresso by at least half a tablespoon.  While the overall flavor was very similar to many chocolate chip cookies and not so different, I really did enjoy the crispy texture, with a slight chewiness on the inside.  I can imagine with more coffee and the apricots they would have been even more special.  They reminded me a little of my favorite East coast chocolate chip cookie from Tate's Bake shop in the Hampton's.  They are a bit flat and super crispy and very addicting.  I think they are pretty much available everywhere now, so try them if you haven't.  I know I will definitely be making these cookies again when I want a homemade version of Tate's.  Perhaps I may even try them with the apricots or nuts.

If you want to try this recipe head over to Peggy at Galettista or page 330 of Baking With Julia.

1 comment:

  1. Lovely photo. These were a hit with me. I enjoyed the apricots - nice touch. Your chocolate tiramisu is drop dead gorgeous! I have always wanted to make a tiramisu - you have inspired me to say the least.