Tuesday, July 24, 2012

Mocha Chocolate Chip Cookie

At my cookies & milk party, this cookie tied with "eggless dough" for the Most Unique category. However, I voted for it as The Perfect Cookie. The cookie has a variety of chips, a strong coffee flavor and tastes fantastic with milk but I bet it would also be great with vanilla ice cream. It would probably be the perfect replacement for your morning coffee if you're into that kind of thing.

These look kind of weird in the picture, huh? I can tell you why. This was the first cookie I made for the cookie party. I pulled out my trusty airbake cookie sheets, set the oven and baked up two sheets of cookies. And they spread like crazy. They spread so much that they started to look a little like fake barf. After I pulled them out of the oven and set them to cool and they did not recover, I pulled out my standard rimmed baking sheets, lined them with parchment and threw a few more cookies in the oven. They turned out perfectly, they didn't spread at all. They looked like a really dark chocolate chip cookie. Well, I learned my lesson but it was too late for most of this dough. I haven't used my airbakes again since, and I kind of feel like they might be on their way to goodwill in the near future.

Despite the strange look, these cookies were so delicious. I might have one now actually, now that you mention it.

2 cups flour
3 tablespoons instant coffee powder - I used the cheapest kind and it was good in these cookies but gross used for coffee
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, cut into chunks (I didn't cut this in chunks because by the time I used it it was very soft)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract (I used Tahitian)
1 pound chocolate chips or chunks -- I used white, milk and semi-sweet
Maldon sea salt flakes (optional)

1. Whisk the flour, coffee, baking soda and salt together. Set aside.
2. Beat the butter in a mixer until lightened. Add granulated sugar and beat for 30 seconds. Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition. Add vanilla and beat until blended.
3. Turn mixer speed down and add flour mixture, mixing until just incorporated. Add chocolate and mix until evenly blended in.
4. Cover with plastic wrap and chill for as long as you can stand it, I did probably about 2 hours
5. Preheat oven to 350, and line cookie sheets with parchment paper. Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies. Bake for 10-12 minutes.
6. Cool on a wire rack and eat one warm if you can, then eat one for breakfast instead of your coffee and see if it works.

These cookies freeze well. To freeze, lay cookies in a single layer in a zip top gallon sized bag. Add a layer of parchment paper before the next layer of cookies until the bag is full. Lie flat until the cookies are frozen or the whole time if possible. If you didn't head my warnings and used an airbake style cookie sheet make sure the cookies aren't even in the same room as each other as they defrost because they WILL stick together. If you listened and read through this whole post, go you!

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