These cookies are outta control. They will make you lose your stuff. They will make people dig you more. They are something to write home about. This may be because they have over a pound of chocolate in them. This may be because you, the person who baked them, filled them with love and sunshine. This may be because the cookie recipe came from 1990. We all know what happened in the 90’s. AWESOME. Dolly the Sheep. Chef Roomate. Bill Clinton. Sabrina the Teenage Witch. An economy, you know, a working one. These cookies could be awesome for any of these reasons, but let’s be real. It’s probably the chocolate. After all, Gourmet claims this was the “chocolate decade.”
Mocha Cookies: October 1990, from The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009
4 oz unsweetened chocolate, chopped
3 cups semisweet chocolate chips
1/2 cup unsalted butter, cubed
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
4 eggs, at room temp
1 1/2 cups sugar
1 1/2 Tbsp instant espresso powder
2 teaspoons vanilla
Step 1: Preheat oven to 350 degrees Fahrenheit. In a heat proof bowl set over a saucepan of simmering water, melt the unsweetened chocolate, 1 1/2 cups chocolate chips, and butter. Stir the mixture until smooth, and remove from heat.
Step 2: In a small bowl stir together the flour, baking powder, and salt.
Step 3: In a large bowl, beat the eggs and sugar until the mixture is pale and thick. Then beat in the espresso powder and vanilla.
Step 4: Fold the chocolate mixture in the egg mixture. Fold in the flour mixture. Stir in the remaining chocolate chips. Let the batter stand 15 minutes (I chilled the batter for the middle 5 minutes in the fridge).
Step 5: Drop heaping Tbps. onto baking sheets lined with parchment and bake 8-10 minutes until puffed, shiny, and cracked on top. Allow to cool on racks after cooling 1 minute on sheets.