This week’s Tuesdays with Dorie recipe is Mocha Chocolate Chip Cookies. My husband loves chocolate chip cookies so I was happy to make something that he would really like. The host for this week is Peggy of Galettista. You can get the complete recipe for these cookies on her blog. Her cookies sure look a lot different than mine, and this recipe lends itself to quite a number of variations, so make sure you check out how all the other Tuesdays with Dorie bakers fared with this week’s recipe.
This is basically a chocolate chip cookie, with lots of chocolate chunks, instant coffee added to the dough, and the option of chopped dried apricots. I didn’t add the apricots because I didn’t have any and I’m not sure how they would be in these anyway. I used two types of chocolate, milk chocolate chips and dark chocolate that I chunked up in fairly large pieces. These call for a lot of chocolate! I used Starbucks Via instant coffee, which is very finely ground so perhaps I used more than the equivalent amount. The dough was quite dark and had a great coffee aroma.
I don’t dislike mocha, but I was worried that these would be too heavily coffee flavored. I shouldn’t have worried! While these look like a chocolate cookie with chocolate chips, they taste like a very decadent chocolate chip cookie. You can taste the coffee a bit, but the coffee just acts as an enhancement for the chocolate, giving the chocolate a nice boost. I liked these a lot more than I expected that I would. I’m curious what these would taste like with the dried apricots, but that’s another cookie for another day.
Recipe from Baking with Julia by Dorie Greenspan, page 330