mocha cookies: The ultimate cookies that a chocoholic ever needs 摩卡曲奇餅: 獻給古力狂的終極曲奇

Switching back to chocoholic mode. Time for some very chocolate-y treats!

Found this recipe from the Gourmet Magazine. HOLLY COW!!!!!! I have to share this with you. It's freaking goooooooooooooooooood! The cracked top make this cookie even more wonderful. Best found in recent recipe adventure.

Stop talking and start baking!

Mocha cookies

36 cookies
recipe revised from Gourmet Magazine

Unsweetened chocolate, chopped // 4 ounces (1/2 cup)
Semisweet chocolate chips // 3 cups (375g)
Unsalted butter, cut into bits // 1 stick (1/2 cup)
All-purpose flour // 1/2 cup
Baking powder // 1/2 tsp
Salt // 1/2 tsp
Eggs at room temperature // 4 large
Sugar // 1 1/2 cups
Instant espresso powder // 1 1/2 tbsp
Vanilla extract // 2 tsp

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 the butter, stirring until the mixture is smooth, and remove the bowl from the heat.

2. In a small bowl stir together the flour, the baking powder, and the salt.

3. In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1 1/2 cups chocolate chips. Let the batter stand for 15 minutes.

4. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350° F. oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.

*notes*
1. Like any other chocolate desserts, these cookies tasted even better the day after as it will get moist over time. Melt in your mouth!

摩卡曲奇餅

36塊
recipe revised from Gourmet Magazine

苦甜朱古力, 切碎// 4 ounces
含糖朱古力粒 // 3 杯
無鹽牛油, 切成小粒 // 1 stick (1/2 杯)
中筋麵粉 // 1/2 杯
泡打粉 // 1/2 tsp
鹽 // 1/2 tsp
大雞蛋, 室溫 // 4隻
砂糖 // 1 1/2 杯
咖啡粉 // 1 1/2 tbsp
雲尼拿香精 // 2 tsp

1. 苦甜朱古力、1 1/2 杯含糖朱古力和牛油隔水加熱，攪拌至順滑即可離火。

2. 在另一小碗內，混合中筋麵粉、泡打粉和鹽。
牛油放進小鍋裡充份混合後開小火煮至溶解。熄火，加入朱古力，攪拌至完全溶解成為朱古力漿。放涼，備用。

3. 將雞蛋和砂糖打發至淺色，加入咖啡粉和雲尼拿香精。倒入朱古力漿以切拌方式混合，再加入乾粉類，最後加入餘下的朱古力粒。靜置15分鐘。

4. 取1tbps的麵糊放在烘紙上，用匙背推開，曲奇邊留些空位。

5. 350° F焗約8-10分鐘直至曲奇餅鬆軟，表面光亮有裂痕。留在焗盆上一會，才移至網架上放涼。


*notes*
1. 跟其他朱古力甜點一樣，這款曲奇隔天回潮更好吃喔！