This week's Tuesdays with Dorie challenge features a much easier recipe than the croissant making-fiasco that was our last posting. This time around, the group chose to make Mocha Chip Cookies from Rick Katz.
A variation on your basic chocolate chip cookie, these babies were amped up a bit thanks to the addition of instant coffee. I did not have any instant coffee on hand, so I chose to substitute instant espresso powder, but cut it down by half since espresso powder is much, much stronger. I also chose to use both dark chocolate and white chocolate chunks in the cookies. I thought the dried apricots sounded a little weird so I ended up omitting them. My husband, after trying a cookie straight out of the oven, commented that he thought the apricots would have been an awesome addition. I have no idea what he's talking about - I am so happy I omitted them because I was all about the chocolate-and-coffee combination in this recipe. I did not want any potentially healthy ingredients to get in the way of that divine pairing!
These were absolutely delicious and a recipe that I will definitely be making again in the future. I chose to freeze half the batch and share the other half with some of our friends to prevent us from eating them all in one sitting. However, freezing the cookies did not really deter us from eating them. They taste pretty good frozen and (I am a little ashamed to admit) are now completely gone. Matthew did not care for them too much, which is surprising since he is such a coffee fiend, but Paul and I really did not mind having more to ourselves!
If you would like the recipe, please head over to Peggy's blog Galettista or purchase the book!