I've been watching Sara Moulton since the early days of Food Network. She's one of my favorites and I jumped at the chance to meet her and hear her talk.
She is said to be the hardest working woman in the food business and after meeting her last night I'll bet that's so true. She's a full of energy, personable, friendly and genuinely sweet person. I found this interview fascinating.
Last night she talked about many topics and, of course, the book which includes the best single cookie recipe from each year from 1941 through 2009, the year Gourmet Magazine ended.
This Mocha Cookie she said is her favorite and after making it today, I can certainly see why. It's from the October 1990 issue of Gourmet.
The cookie is a kind of brownie cookie with chocolate chips and with the mocha flavor from a healthy dose of espresso powder.
The outside is crunchy and the inside is nice and soft and chewy..delicious!
I love that the book, beginning with 1941, offers a fascinating window on our history, all through our cookies cravings!
She even told me to email her because she wanted to know the answer I get from my question..more about that in my next post!
Let's get started.
Melt, over a double boiler, the chopped unsweetened chocolate, half of the chocolate chips and the butter. Stir til the mixture is smooth, then take it off the heat and let it cool down.
In a bowl, beat the eggs with the sugar til it's pale and thick.
Let them cool 1 minute on the baking sheet, then transfer to wire racks to cool.
4 oz. unsweetened chocolate, chopped
3 cups semisweet chocolate chips
1 stick ( 1/2 cup) unsalted butter, cut into pieces
1/2 cup AP flour
1/2 tsp. double acting baking powder
1/2 tsp. salt
4 large eggs, room temp.
1 1/2 cups sugar
1 1/2 tbsp. instant espresso powder
2 tsp. vanilla
1. In a metal bowl set over a saucepan of simmering water, melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips and butter, stirring til the mixture is smooth. Remove the bowl from the heat and set aside to cool.
2. In a small bowl, stir together the flour, baking powder and salt. Set aside.
3. In a mixer bowl, beat the eggs and sugar til thick and pale.
4. Beat in the espresso powder and vanilla.
5. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, then stir in the remaining 1 1/2 cups of chocolate chips.
6. Preheat your oven to 350 and place rack in the middle of the oven.
7. Let the batter stand for 15 minutes, then drop by heaping tablespoons onto a parchment lined baking sheet.
8. Bake 8 to 10 minutes or til they are puffed, shiny and cracked on top.
9. Let the cookies cool 1 minute on the baking sheet, then transfer to a wire rack to cool completely.
Note: Err on the side of underbaking these cookies. They are meant to be soft and rich.