Mocha Chip Cookies

Is there a maximum number times of times a food blogger can post a cookie recipe and declare that it's amazing? I hope not, because this is officially another one of my faves. Add that to my list with Brown Butter Chocolate Chip Cookies, Smores Cookies, Peanut Butter Chocolate Chip Cookies, these Oatmeal Cookies, and Oreo Cookie Cookies! (Wow, that's a lot of cookies!)

If you're thinking that you won't like this cookie because you don't like coffee, think again. Even coffee haters loved this cookie. The coffee flavor comes from 3 tablespoons of instant coffee powder mixed into the dough (I used instant espresso. Oops). The result is a wonderful, chewy cookie with a hint of coffee flavor that really adds to the depth of flavor.

I found the recipe on Framed, but it originally comes from the book Baking with Julia. The recipe says to throw in 1 pound of chocolate chips or chunks but it doesn't specify what kind. I ended up using half white chocolate chips and half dark chocolate chunks. I loved the white chocolate in there and would definitely recommend using at least half white chocolate if you make this recipe. The sweetness of the white chocolate really balanced out the coffee flavor.

Mocha Chocolate Chip Cookies
Recipe: Adapted from Framed, Originally from Baking with Julia
Ingredients:

• 2 cups flour
• 3 tablespoons instant coffee powder - I used espresso powder
  
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks butter, cut into chunks
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 pound chocolate chips or chunks - a mix of white chocolate and dark chocolate

Directions:

1. Whisk the flour, coffee, baking soda and salt together. Set aside.
2. Beat the butter in a mixer until lightened. Add granulated sugar and beat for 30 seconds. Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition. Add vanilla and beat until blended.
3. Turn mixer speed down and add flour mixture, mixing until just incorporated. Add chocolate and mix until evenly blended in.
4. Cover the dough with plastic wrap and chill in fridge for several hours to overnight.
5. Preheat oven to 350, and line cookie sheets with parchment paper or Silpat. Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies. Bake for 10-12 minutes. (I baked mine for 11 minutes and they were perfect. They looked underbaked, but after cooling on the pan for 2 minutes, and then cooling on the rack, they were perfectly chewy)
   

Cappuccino Brownies

I had a talk with myself the other day. I told myself that I was forbidden from making any more recipes that I found on the internet until I started using the (many) cookbooks that I have. I have a tendency to gravitate towards recipes I find on the internet because there are pretty pictures and people have reviewed them and offered their critiques. (Of course, this doesn't stop me from buying cookbooks; it just delays my using them.) Well, I'm glad I "forced" myself to start using my cookbooks because this one is a real winner! So let this post be a reminder to those of you with neglected cookbooks on your shelf...

I started flipping through the book "Bars & Squares" that I have and marking pages of the recipes I wanted to try. Before I knew it half the book was marked! I highly recommend this book. Everything I've ever made from here has come out amazing. I have no idea why it has been neglected for so long. I ultimately decided on the Cappuccino Brownies because it was a rainy day and they just seemed like a good rainy day snack.

You see that corner piece on top? That one is mine!

These are truly brilliant! The brownie itself it amazing. Very dense and chocolaty. The coffee flavored filling is something else all together. This stuff is dangerously addictive! It would make a great cupcake frosting or filling between layers of a cake. The bitterness of the espresso powder cuts the sweetness of all the sugar so the frosting isn't sickeningly sweet like some are. And the ganache on top... well it's chocolate ganache people... need I say more? Individually all the components of this brownie are amazing, but when you put them together it's divine!

This takes a little while to make because you have to let it cool between layers but overall it's pretty easy. Feel free to cut these into small pieces because it is very rich and a little bit goes a long way.

I took a few liberties with the recipe. The recipe below includes the changes I made. First off, I changed the brownie to be a little more like the "baked brownie" that I'm absolutely in love with. I added cocoa powder (in addition to the melted chocolate) and I used part white sugar and part brown sugar. And of course I upped the salt because I tend to do that with almost every dessert I make these days. For the filling I almost doubled the instant espresso powder that it called for because I wanted a stronger coffee taste. The coffee taste is definitely there but it isn't at all overpowering.

In my opinion these are best served cold from the fridge. The filling is little firmer and I think it just brings out the taste more. But then again, I'm the person who puts every candy bar in the freezer before I eat it so my opinion may be a little biased. I'm sure these will be good any way you eat them!

Recipe: Adapted from: Bars and Squares
Ingredients:
Brownie

• 1 cup semi-sweet chocolate chips
• 1/2 cup butter
• 3/4 cup white sugar
• 1/4 cup packed light brown sugar
• 1 tsp vanilla
• 2 eggs
• 1 cup all purpose flour
• 1 tbsp instant espresso coffee powder
• 1 tbsp dark unsweetened cocoa powder
  
• 1/2 tsp baking powder
• 1/2 tsp salt

Frosting

• 2 1/2 tsp instant espresso coffee powder
• 1 - 2 tbsp milk or cream
• 2 cups confectioner's sugar, sifted
• 1/4 cup butter, softened

Glaze

• 1 cup semi-sweet chocolate chips
• 1/3 cup whipping cream

Directions:

1. Brownie: Preheat the oven to 350 degrees. Butter the sides and bottom of an 8 x 8 square baking pan (or line with parchment paper).
   
2. In a medium bowl combine flour, espresso powder, cocoa powder, baking powder, and salt. Set aside.
   
3. Put the chocolate chips and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, untill the chocolate and butter are completely melted and smooth. Turn off the heat but keep the bowl over the water and whisk in sugars and vanilla until completely combined. Remove the bowl from the pan. The mixture should be room temperature. Add in the eggs one, one at a time, whisking lightly after each addition.
   
4. Using a spatula, fold the flour mixture into the chocolate until just combined. Do not overbeat! Pour the batter evenly into the prepared pan and smooth the top. Bake in the center of the oven for 30 - 35 minutes. Let cool completely in pan on rack.
   
5. Frosting: In a bowl, combine espresso powder and 1 tbsp of milk or cream, stirring to dissolve. Add in butter and sugar. Using an electric mixer, beat on low speed to blend then on medium speed until creamy, adding more milk, if necessary to make a smooth, spreadable consistency. Spread evenly over the brownie. Chill to harden, about 1 hour.
6. Glaze: Put the chocolate chips and whipping cream in a bowl set over a saucepan of simmering water, stirring constantly, until melted and smooth. Let cool to lukewarm. Spread over frosting. Chill until chocolate is set, about 1 hour. Cut into bars or squares.