I don’t think Rick Katz’s Mocha Chocolate Chip Cookies are meant to be a before bed treat. These are zippy! Two to three tablespoons of instant coffee and a pound of chocolate may just keep you wired. Too be honest, you could back off a bit on either of those and you’d still have a delicious chocolate chip cookie.
My dough looks dark compared to some others I saw online. Maybe it’s because I used instant espresso instead of coffee, or because I used Billington’s molasses sugar (which is a bit stronger than regular dark brown sugar). Anyway, I liked these a lot. Pre-scooping the dough and then baking them straight from the fridge or freezer helps keep the cookies from spreading too much. While I left out the suggested apricots, I used a mix of dark, milk and white chocolates because I’m crazy like that. Also, ice cream–well, you can see what I did there.
A yummy “whoopie pie mocha chocolate chips” dessert… fantastic pic!
I loved these Mocha chocolate chips…I’ve doubled the ingredients (with some changes), split the dough into 4 portions and added different ingredients (such as orange, pecan+walnuts, dried cherries, almonds): a winner in our house
i wondered about adding the apricots so i only used half the amount. they received rave reviews, but for me, a warm from the oven toll house cookie is still all i need-at least until i saw what you did. must buy ice cream…