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Mocha Cookies

 
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Fri Apr 08, 2005 4:47 am    Post subject: Mocha Cookies Reply with quote

This is from the "Culinary SOS" column of the LATimes Food Section. Some of my most cherished recipes have come from this column so when I read this yesterday I made sure to save it.

I'm going to have to save it for a l-o-n-g time before I can have a cookie. So, I thought if I posted it here someone else might be ready to give it a whirl and report back if they taste as good as they look.

*****

Dear SOS: The Some Crust Bakery in Claremont has amazing mocha cookies. Every time I need a reward, that's where I head. If you could get the recipe, it would be wonderful. --Catherine Voss, Ontario

Dear Catherine: These cookies are so appealing that word quickly spread throughout the building whenever the recipe was scheduled for testing. They're soft, rich and dark, studded with chunks of chocolate.

Some Crust Bakery Mocha Cookies

Total Time: 1 hour
Servings: makes about 20 (3.5") cookies
Note: Some Crust chef Jack Housen uses Guittard unsweetened and bittersweet (70%) cacao chocolate but you can substitute another top quality chocolate such as Scharffen Berger and Valrhona with the same percentage of cacao.

• 4 1/2 oz. (99% to 100%) unsweetened chocolate, coarsely chopped
• 9 oz. bittersweet chocolate, coarsely chopped
• 1/2 cup (1 stick) unsalted butter
• 4 eggs
• 3 tbs. instant espresso
• 1 3/4 cups sugar
• 1/2 cup pastry flour
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 8 oz. bittersweet cholocate, chopped inot 1/2" chunks

Heat oven to 350 degrees F. In a saucepan over low heat, combine the unsweetened & bittersweet chocolate and butter, stirring occasionally until melted. Remove from the heat.

Combine the eggs, espresso and sugar in the bowl of an electric mixer and mix on low speed, scraping the bowl as needed, until blended, then on high speed until the mixture becomes lighter in color and thickens, 2 to 3 minutes. Add the melted chocolate mixture (do not cool it beforehand) and beat on medium speed until just mixed with the batter.

Add the pastry flour, baking powder and salt and beat at medium-low until just mixed in, scraping down the sides of the bowl. Remove the bowl from the mixer and fold in the chocolate chunks.

Spoon one-fourth cup batter per cookie onto parchment-lined baking sheets. Bake until set, about 15 minutes. Cool for a few minutes, then remove to a rack to cool completely.

Each cookie:
• 87 calories
• 4 grams protein
• 34 grams carbohydrates
• 3 grams fiber
• 19 grams fat
• 10 grams saturated fat
• 54 mg. cholesterol
• 51 mg. sodium


Last edited by Rainey on Tue Apr 12, 2005 11:25 pm; edited 1 time in total
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Fri Apr 08, 2005 2:09 pm    Post subject: Reply with quote

I am hungry.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Fri Apr 08, 2005 8:13 pm    Post subject: Reply with quote

Well, try 'em and tell me all about it.

Really, I have found that when someone loves a recipe well enough to write in for it and the test kitchen finds it worth passing on, they frequently turn out to be memorable.

I have a couple cookies that have a bit of espresso powder as an element in the flavor but I've never seen one that built a recipe around it.
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Fri Apr 08, 2005 8:40 pm    Post subject: Reply with quote

One of my favorite sinful treats are espresso chocolates so this will be perfect! I love the rich combo, it is enough to put me into a cho-coma. When I worked for Starbucks we had some dark chocolates blended with the Arabian Mocha Sanani bean, (my favorite coffee), to die for! I will be trying your cookies.
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"It's hot ham water."
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DrMell



Joined: 12 Apr 2005
Posts: 32
Location: Great Falls, VA USA

PostPosted: Tue Apr 12, 2005 5:01 pm    Post subject: Reply with quote

These look great, but is there something missing from the recipe? I don't see the quantity for the chocolate chunks to be folded in at the end.
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Crow4ever



Joined: 25 Mar 2005
Posts: 16
Location: Washington State now but from South Australia

PostPosted: Tue Apr 12, 2005 5:27 pm    Post subject: Reply with quote

Here's the amended ingredient list
4 and 1/2 ounces (99% to 100%) unsweetened chocolate, coarsely chopped
9 ounces bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
4 eggs
3 tablespoons instant espresso
1 and 3/4 cups sugar
1/2 cup pastry flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped into 1/2 inch chunks

These cookies are very good, I made them over the week end and they disappeared rapidly!!!
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DrMell



Joined: 12 Apr 2005
Posts: 32
Location: Great Falls, VA USA

PostPosted: Tue Apr 12, 2005 6:32 pm    Post subject: Reply with quote

Thanks!! Very Happy
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Tue Apr 12, 2005 11:17 pm    Post subject: Reply with quote

You don't see the ingredients amounts? Shocked

Is this a "Mac-thang" where I can see them but you see garbage? I sometimes get the same effect when I'm reading cross-platform stuff that originates from a PC.

Glad to hear you enjoyed them, Crow4ever. I'm looking forward to Erin's verdict too. I put it in my own computer recipe collection just in case... Wink As I said originally, when a recipe pops up in Culinary SOS it's a pretty good bet it's a "keeper".
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Tue Apr 12, 2005 11:24 pm    Post subject: Reply with quote

DrMell wrote:
These look great, but is there something missing from the recipe? I don't see the quantity for the chocolate chunks to be folded in at the end.


DrMell- Your inquiry sent me back to the original recipe that appeared in the Times. I can see your confusion and I had to read the recipe several times to see that I did fail to notice one line of ingredient that doesn't appear in the same column as the others. Shocked

I'm so glad Crow4ever was a more careful reader than I was. I'm going to edit the original entry I made right now but I hope you've noted Crow4ever's post which includes the last 8 oz. of bittersweet chopped into 1/2" chunks.
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Judy



Joined: 29 Sep 2004
Posts: 1196
Location: buried under a pile of books somewhere in Adelaide, South Australia

PostPosted: Wed Apr 13, 2005 12:13 am    Post subject: Reply with quote

Thanks Crow4ever and Rainey for your amendments - I thought I should have kept back the first lot of bittersweet chocolate to add as chunks, which would have meant the finished cookies would have had 8oz less chocolate than they should have - terrible thought!


Glad I didn't cook them until that got sorted out.
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Wed Apr 13, 2005 7:12 pm    Post subject: Reply with quote

I got the amounts and they were very well proportioned, unlike my rear will be when I have finished eating them. Mmmmmmm!
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"It's watery....and yet there's a smack of ham."

"It's hot ham water."
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