For those of you who have been visiting with me on Twitter, you already know that my day doesn’t begin until my first, or sometimes second, cup of coffee. It was a happy day for me when my local costco started carrying Illy coffee. I first had this smooth, rich, deep cup of “liquid life” when I attended a pastry conference at the CIA in Napa Valley a few year ago. I was hooked, but it is awfully expensive and I rarely splurged. Now I can have it and not feel as though I’m exploiting my bank account. My Twitter friends are very vocal about their coffee preferences and say they like illy but prefer Caffe Kimbo and LavAzz. What is your favorite bean?
My 1st Anniversary of Zoe Bakes is coming up and I’ve ordered a special apron in honor of the event. I’ll be giving it away as soon as it arrives. One Year, how time flies!
Another staple in my diet is chocolate. So for me the perfect dessert has both coffee and chocolate. As evidenced by my past posts on Devil’s Food, Mocha Buttercream and other combinations of these two wonderful ingredients, I’m loyal to the pairing. Here is my most recent and current favorite, the mocha chip cookie.
I’ve used the basic recipe made famous by Jacques Torres and added cocoa and coffee to the mix. I usually make a big batch of the dough and freeze most of it in logs, think Pillsbury cookie dough. That way I always have some on hand when I need cookies NOW!
Torres + François Mocha Chip Cookie Recipe:
1 2/3 cups cake flour
1 2/3 cups bread flour
1/4 cup cocoa powder
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cup) unsalted butter (salted is fine)
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 teaspoons instant espresso powder (more if you like!) illy doesn’t make an instant powder that I am familiar with, so substitute your favorite powder.
2 large eggs
2 teaspoons pure vanilla extract
11/4 pound bittersweet chocolate (or whatever combination of high quality chocolate you happen to have laying around your house. I used Valrhona 64% Cocoa, Dark Chocolate Bar, and Callebaut Chocolate.)
Preheat oven to 350 degrees (place rack in the middle of the oven. If baking two trays at once then be sure to rotate the cookies midway through baking so they bake evenly)
(Prepare a cookie sheet with parchment paper. This makes for easier clean up and the paper acts as a slight insulator form the pan and will not brown as much.)
Sift flours, cocoa, baking soda, baking powder and salt in a bowl, set aside.
Cream together butter, granulated sugar, brown sugar (make sure it is not dried out or too lumpy), espresso powder and vanilla extract in a large mixing bowl until very light in texture and color, about 5 minutes. (When I was a kid I made them by hand but now I use my stand mixer with the paddle attachment.)
Add the eggs one at a time, beating well after each addition.
Gradually beat in flour mixture. (mix the flour in only until combined.) Stir in chocolates.
Form the dough into logs on a strip of plastic wrap. Wrap well and refrigerate for about 24 hours. (If you can’t stand it, just bake them whenever you feel like it! We won’t tell Jacques.)
Slice the cold dough into equal discs and place onto baking sheet lined with parchment.
(Make sure your cookies are the same size so they will bake evenly. I always bake on parchment to eliminate the clean up of my pans.)
Bake for 9-12 minutes or until golden brown. (This is just about perfect timing if your oven is calibrated and you are only baking one sheet at a time. If you have two or more sheets going you must rotate them half way through baking so that they bake evenly. They may also require a minute or so more baking.) Cool on baking sheet for 2 minutes;
remove to wire racks to cool completely.
Serve with milk! Enjoy…