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Mocha Chocolate-Chip Cookies

 

 

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Mocha Chocolate-Chip Cookies

Annie Giammattei

Fine Cooking December2001/January 2002

Fine Cooking - One Year Subscription 

“I've been making these delicious cookies for so long that friends no longer refer
to them by the name I gave them – Mocha Chocolate Chips. They’ve become
simply ‘Annie’s Cookies’. Over the years, I have also brought these cookies to the Fine Cooking office – I’m the associate art director for the magazine – for various birthday celebrations, baby showers, and magazine milestone parties. In fact, I
can detect a not-too-well hidden look of disappointment in my colleagues’ eyes if
I dare to bring in something different. ‘This cake is good,’ the look says, ‘but
where are the cookies?’
Finally, one day the editors demanded that I share the recipe – and the secrets
that make it so good – with our readers. I was happy to oblige.”

Yields 48 cookies

9 ounces (2 cups) all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon (see note)
1/4 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter,
softened at room temperature
3 tablespoons instant espresso powder
(or 4 tablespoons instant coffee granules,
crushed)
1 cup confectioners; sugar
1/2 cup packed light brown sugar
1 1/2 cups semisweet chocolate chips
About 1/4 cup granulated sugar
for dipping

Heat the oven to 350 degrees F. Line a cooling rack with paper towels.
In a medium bowl, combine the flour, baking powder, cinnamon, and salt.
In a larger bowl, beat the butter and coffee until well combined. Add the confectioners’ sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir
in the chocolate chips.
Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tablespoon dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on an ungreased
baking sheet. Repeat with the remaining dough, spacing the disks about
2 inches apart. Bake until the edges start to darken, 12 to 14 minutes.
(Begin checking after 12 minutes, but don’t be tempted to remove them
too soon.) Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper-towel-lined racks to cool completely. Bake
the rest of the dough the same way.

Note:
As always, the quality of your ingredients will determine the quality of the
finished product. For maximum flavor, the author recommends using a high-
quality cinnamon such as Chinese cassia cinnamon from Penzeys, as well as a
high-quality instant espresso, such as Medaglia D’Oro, now available in many supermarkets.
 

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