TWD – Tuesdays with Dorie
Mocha Chocolate Chip Cookies
Overall these turned out great. I like my cookies a bit thicker and chewier, but considering how thin these cookies turned out, I was surprised how soft they stayed. I’m sure the brown sugar helped.
I used a combination of bittersweet chocolate chips and chunks of hazelnut milk chocolate. I also used the full amount of chocolate and instant coffee. In retrospect, I should have cut my chocolate chunks a little smaller. They really melted down.
I did use the suggested parchment paper and am glad I did. They came off the pan pretty easily, but I could see a gooey, chocolate mess if I did not use parchment.
Everyone who tried these cookies loved them, so they could make it into my rotation again. Or, I may just add instant coffee or espresso to one of my other favorite cookie recipes: Hazelnut Chocolate Chunk Cookies with Hazelnuts. A very similar recipe, but a tad bit more flour, and a bit less chocolate.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of this fellow Tuesdays with Dorie blogger:
Peggy of Galettista