Sunday, February 27, 2011

Double Chocolate Mocha Cookies

Today was one of those days when Sunday started with lingering in bed with a cup of coffee, the laptop and while glancing at Food TV deciding I definitely have to make those gooey chocolate cookies that Giada was feeding to her adorable daughter. Later in the afternoon, waiting for the line-up of stars and robes at the Oscars to start, I ventured in the kitchen and produced the most wonderfully smelling double chocolate coffee cookies with a chewy, brownie like texture. 

Note: I did not have chocolate covered espresso beans, so I substituted with some fresh ground coffee. Worked just as well.

6 oz semi-sweet or bittersweet chocolate chips
2 TB earth balance buttery stick
1 TB freshly ground coffee beans
1 cup allpurpose flour
2 TB unsweetened cocoa powder
1 ts baking powder
1/4 ts fine sea salt
3/4 cup sugar
2 eggs, at room temperature
1 tablespoons water
1 TB spiced rum
1 ts pure vanilla extract
2 TB semi-sweet chocolate chips 

Place an oven rack in the center of the oven and preheat the oven to 300 degrees F. Use a baking sheet with parchment paper or silicone mat. Set aside.

In a small bowl, combine the chocolate and earth balance. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

In a medium bowl, whisk together the ground coffee, flour, cocoa powder, baking powder, and salt. In another medium bowl, whisk together the sugar, eggs, water, rum and vanilla extract. Gradually add the dry ingredients to the wet ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips.

Giada used an ice cream scoop and made large cookies, but I was for smaller ones that I could eat with my morning coffee, so I used a melonball scoop. Scoop small praline sized balls of the batter onto the prepared baking sheet. Leave about 2 inches between raw cookie dough. Bake until slightly puffed and the tops begin to crack, (13-15 min for small cookies, 18 to 20 minutes for larger, ice cream scooped cookies). The dough makes for about 2 1/2 cookie sheets, which I baked in several batches. Place cookies on cooling rack, and allow the cookies to cool completely and serve.

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