A chocolatier’s dream — Mocha Chocolate Cookies
YES! I belonged to a chocolate club; it was a group of fellow teacher’s who met solely to taste and discuss chocolate. Seems like there was a somewhat of a competition — who could bring the most decadent treat! And, Bob’s contribution won him lots of “brownie” points.
I liked them so much that my Abilene High School culinary class would make them for catered events. Later I made these cookies when I catered for Kirby House functions, and Bob’s version of this recipe in even included in The Kirby House Cookbook.
And just for the record—Barry really likes these cookies, too.
Bob’s Mocha Chocolate Cookies Yield: about 4 to 5 dozen tea size cookies
½ cup (1 stick) butter
4 -ounces unsweetened chocolate (or substitute ¾ cup unsweetened baking cocoa powder + 4 tablespoons vegetable oil)
3 cups semi-sweet chocolate chips, divided
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 ½ cups granulated sugar
1 ½ tablespoons instant espresso powder
2 teaspoons vanilla extract
1 ½ to 2 cups chopped, toasted pecans (toast in oven for about 4 to 6 minutes @ 350° for added flavor)
 |
| Toasting the pecans adds another layer of flavor. |
- Preheat oven to 350°.
- Grease or spray (with non-stick pan coating) cookie sheets. (Pans can also be lined with parchment and then sprayed or just lined with silicon sheets.)
- In a saucepan, melt the butter, unsweetened chocolate and 1 ½ cups of the chocolate chips; stir until smooth. Remove from heat and let the mixture cool slightly.
- In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat together the eggs, sugar, espresso powder and vanilla.
- Blend in the chocolate mixture.
- Add the flour mixture.
- Stir in the nuts and the remaining chocolate chips.
- Chill dough until firm.
At his point the dough is not firm enough — cookies would run and spread out so the dough goes into the refrigerator to chill. - Drop rounded mounds of cookie dough at least 1" apart on the prepared baking sheets.
Refrigerated dough is firm and ready to scoop. 
I added the scoops of dough to a silicon liner inserted in a cookie sheet; 12 cookies per sheet. - Bake the cookies for 10 minutes or until they are cracked and shiny on the outside yet soft on the inside.
- Cool completely on the baking sheet and then place on cooling rack.
Recipe without photos . . .
Bob’s Mocha Chocolate Cookies Yield: about 4 to 5 dozen tea size cookies
½ cup (1 stick) butter
4 -ounces unsweetened chocolate (or substitute ¾ cup unsweetened baking cocoa powder + 4 tablespoons vegetable oil)
3 cups semi-sweet chocolate chips, divided
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 ½ cups granulated sugar
1 ½ tablespoons instant espresso powder
2 teaspoons vanilla extract
1 ½ to 2 cups chopped, toasted pecans (toast in oven for about 4 to 6 minutes @ 350° for added flavor)
- Preheat oven to 350°.
- Grease or spray (with non-stick pan coating) cookie sheets. (Pans can also be lined with parchment and then sprayed or just lined with silicon sheets.)
- In a saucepan, melt the butter, unsweetened chocolate and 1 ½ cups of the chocolate chips; stir until smooth. Remove from heat and let the mixture cool slightly.
- In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat together the eggs, sugar, espresso powder and vanilla.
- Blend in the chocolate mixture.
- Add the flour mixture.
- Stir in the nuts and the remaining chocolate chips.
- Chill dough until firm.
- Drop rounded mounds of cookie dough at least 1" apart on the prepared baking sheets.
- Bake the cookies for 10 minutes or until they are cracked and shiny on the outside yet soft on the inside.
- Cool completely on the baking sheet and then place on cooling rack.
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