Tuesday, March 19, 2013
TWD: Baking with Julia - Mocha Chocolate Chips
I made the recipe as written (for the most part) the first go-around. The recipe called for dried apricots. It made about 4 dozen cookies, so I split the dough in half and used dried apricots for half and dried cherries for the other half. I think the flavors of tart cherry and chocolate complement each other very well. In addition, the recipe called for whatever darkness (or lightness) of chocolate you prefer, so I used 70% bittersweet for mine. You actually use chocolate bars and then break them into nice sized chunks for these cookies, you do not use chocolate chips. Oh, and the recipe calls for 2-3 TB instant coffee, and I used 2 TB.
Anyway, when I put them in the oven, they looked like this:
They came out of the oven so thin (see photo on top labeled "1st try") that I could barely get them off of the cookie sheet without tearing them. Almost like lace cookies. Pretty much, all of the chocolate chunks melted, making a dark brown chocolate cookie. They were so hard to get off of the cookie sheets in one piece, most looked downright dreadful. Rats. Taste-wise, I would say they were "ok" but not something I especially wanted to eat.
I hadn't used all of the dough in the first try, so I put it back in the refrigerator while I contemplated whether there was a way to salvage these cookies. I hate to dump those valuable dried cherries, dried apricots, and dark chocolate in the trash! Yet that is how dissatisfied I was with my first attempt.
I decided to try again, by making a half recipe of my favorite chocolate chip cookie recipe (minus the chocolate chips) and then mixing half of that dough with the cherry mixture and the other half with the apricot mixture. Surely they would come out puffier? Well, sort of. This is the photo at the top of this post labeled "2nd try". They ARE puffier, a bit. And they do taste better, in my opinion. The chocolate chunks mostly stayed in chunk form and the flavor combination was better.
Part of my problem with the flavor combination may be the fact that I don't drink coffee. I know, I am a total weirdo. However, I DO like the flavor of coffee, I just don't like the way it makes me feel (gives me an upset stomach)!
I don't know why this cookie is so flat, and why it made my normal cookies flatten as well. I would have to say that if you think the combination of coffee and chocolate and dried apricots or cherries is something you would like in a cookie, click over to my favorite chocolate chip cookie post and just add some dried fruit and some instant coffee to that recipe. Surely that would be better!
If you want to see the original recipe and read about our hostess's thoughts of these cookies, visit Peggy's blog, Galettista. In addition, if you are curious (as I am) to see how this turned out for other TWD bakers, visit the TWD blog and click on the post entitled "LYL: Mocha Chocolate Chip Cookies". This is where we all leave links to our blogs. Maybe there is someone out there with a better solution than I!
Ah well, you win some, you lose some!