I’m almost caught up now after making these luscious mocha chocolate chippers. The recipe is on page 330 of Baking with Julia, or you can get it from our host, Peggy, at Galettista. One of these days I WILL attempt those daunting croissants that take 3 days to make. Many of my fellow Tuesdays with Dorie bakers have made them and their photos show that it can be done.
So, to the cookies at hand. This is an all butter, no shortening, cookie dough that requires a little extra time to chill in the fridge before baking so they won’t spread out too much. There were decisions to be made in this recipe. First, choice of chocolate. I went with a combination of 3.5 ounce bar of Lindt 50% cocoa dark, a 3.5 ounce bar of Ghirardelli 72% dark, and 10 ounces of semi-sweet Nestle’s chips. Why? Because that’s what was on the chocolate shelf of my kitchen cupboard. Next, do you have coffee powder sitting around? Hmmm, I didn’t have that, so I used some freeze dried espresso granules and ground them up with my mortar and pestal (I love using it…I feel like a chemist!). And then, to add dried apricots or not. I think not. Maybe next time.I used my large cookie scoop which made 36 cookies instead of the 48 the recipe said it would make. Warm out of the oven these cookies were just oozing melted chocolate.I’m headed over to have happy hour with my friends in about an hour. We’re planning a bridal shower, so we’re going to need sustenance. I’ll bring the cookies.