Anyone want to be in on a hunt for this recipe? WF's/Tom's espresso chocolate chip cookies...

M

mariadnoca

Moderator
My friend (whose birthday it is today and I promised later to make cookies for) still talks about the espresso chocolate chip cookies that Whole Foods use to carry. Even today if you mention them at the counter you'll get several people go on and on about them. Per what she could find out at the time, the cookies were made by Tom's Cookies (I remember you use to be able to buy the dough frozen at TJ's). She and others have tried to replicate them to no avail, seems they always taste too much like coffee/the color turns dark, they are gritty, etc. WF's tried their hand at replicating them because they were their best selling cookie, but failed. So she/I have been on the hunt for a recipe (which I sorta forgot about till today).

Well, according to all the second hand info we could find, seems after Tom passed away, the family squabbled and the cookie business which by then was nation wide, went under because of family infighting.

So, no more perfect espresso chocolate chip cookies.

However, I thought I'd put it out here in case, you know one of us might know a guy, who knows a guy, who knows a guy who might have the recipe. Hey you never know.

Anyhoo, here is Tom's obit to you give you some more info on hm:

From the napa valley register

SAN FRANCISCO - Tom Roach, The Cookie Man, passed away peacefully Jan. 31, 2009, at California Pacific Medical Center in San Francisco after complications from previous cancer disabilities. He was born at Children's Hospital in San Francisco to Eileen and Morton Roach. He was brother to Eileen Williams, Jennifer Arrieta and Jerry Roach. He lived in South San Francisco until 1976; then he became a combination native of both Napa and Marin counties.

His passion in life was baking, starting at the age of 8 in his home kitchen learning scores of cookies, cakes and candy recipes from his grandmother and mother. This passion later became his professional life.

He was a musical genius specializing in piano. He had an extremely high IQ but elected never to go to college in lieu of pursuing his cooking and baking talents. In 1989 he opened the smallest baking shop in San Francisco on Kearney Street -- about 300 square feet. When President Clinton was elected, and before entering office, Hillary stated that he loved cookies and that she was too busy to bake them for him. Tom wrote his staff and sent him samples stating that he would be happy to provide all the cookies that the new President would want or need. His cookies were such a big hit with everyone that the new president invited and sent for Tom and his helpers to make his cookies at all the Presidential Inaugural Balls. Not just in 1992, but also for the 1996 Inaugural Balls.

Tom and his little store had so much TV publicity that in 1993 the Union Square Macy's offered him a location to sell his cookies. He immediately moved there and still has a very successful store. Shortly after that success he developed a cookie dough business to the wholesale trade in San Rafael that extended throughout the country. His talent for baking and cooking was like no other. Everyone always looked forward to his special parties to enjoy whatever new sensational menu he had planned.

He had a special love for his golden retriever, Ivan, and was an avid supportive member of the Humane Society. He will be remembered and missed by his family, friends and neighbors for his extreme generosity and hospitality. Services will be held at...

And from the SF Chronicle with photo

http://www.sfgate.com/bayarea/article/Tom-Roach-cookie-baker-for-the-stars-dies-3251967.php

 
Can't help you there, but these are insanely fantastic: Chocolate Espresso Chews

I like these best when still hot - nice and gooey. Very deep chocolatey and decadent! However, they're just as good the next day - still nice and melty/gooey.

(NOTE: This was originally posted with 1/4 cup flour, which is incorrect. It should be 1 1/4 cups, as noted below).

CHOCOLATE ESPRESSO CHEWS

"This recipe will yield about 2 1/2 dozen 3-inch cookies, (I made about 42 - 2 1/2 " cookies (3 1/2 dozen), but you can make this simple cookie any size you want."

INGREDIENTS:

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips, divided (Jansen uses Ghirardelli) (I also used Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans (I used 2 1/2 tsp finely ground espresso beans)
2 teaspoons vanilla extract
1 cup walnuts, toasted,* then coarsely chopped (I omitted these)

DIRECTIONS:

Combine the flour, baking soda and salt in a small bowl and set aside.

Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. (I used a double boiler). Set aside.

In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.

Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper.

Make golf ball-size scoops of dough, spacing them about 2 inches apart. (I did very rounded Tbsp). Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. (I baked 10 minutes). Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely. (I cooled them about 2-3 minutes).

* To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.

Store in an airtight container for 2 to 3 days. For long-term freezing, wrap the cookies individually in aluminum foil and place in resealable plastic food storage bags.

From Kate Jansen - Firehook Bakery

http://media3.washingtonpost.com/wp-dyn/content/photo/2006/07/13/PH2006071301541.jpg

 
Might have to try these, they sound good and I like it's finely ground beans

that might impart taste without discoloring or the "melt" factor creating the too strong flavor some got from instant powder. Thanks!

 
My favorites

Mocha Mountain Cookies

4 oz. Unsweetened chocolate, c hopped
2 cups semisweet chocolate chips
1 stick unsalted butter, cut into bits
1/2 cup flour
1/2 tsp. Baking powder
1/2 tsp. Salt
4 large eggs, room temperature
1 1/2 cup sugar
1 1/2 T instant espresso powder
2 1/2 tsp. Vanilla

In a metal or glass bowl set over a sauce pan of simmering water, melt chocolate, 1 1/2 cup of the chips and butter stirring until the mixture is smooth. Forget that and melt it in the microwave. Much easier. Remove from heat. In a small bowl, stir together flour, baking powder and salt. In another bowl, beat eggs with sugar until thick and pale; beat in espresso powder and vanilla. Fold chocolate mixture into the flour mixture, stir in remaining chips. Let batter stand for 15 minutes. I put mine in the refrigerator to harden.

Drop by heaping T onto baking sheets lined with parchment paper or one of those new mats that prevent sticking. Bake cookies in the middle of a preheated 350 degree oven for 8-10 minutes or until they are puffed, shiny and cracked on top. Let cookies cool on baking sheets, transfer them to racks to cool completely. Makes about 3 dozen.

 
Rec: Chocolate Espresso Crinkles. Not exactly "chocolate chip" but

delicious and enjoyed by all I gift them to (usually around the holidays).

Chocolate Espresso Crinkles

8 oz. bittersweet chocolate, melted
1-3/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 tsp baking powder
2 tsp instant espresso powder
1/4 tsp salt
1 stick butter, room temperature
1-1/3 cups dark brown sugar, firmly packed
2 large eggs
1 tsp vanilla extract
1/3 cup milk
1 cup powdered sugar for rolling
1 cup granulated sugar for rolling

In a stainless steel bown set over the top of a smaller simmering pot of water (double boiler) melt bittersweet chocolate over a low simmer. When mostly melted, give a quick stir and set aside off of the heat.

In a medium bowl sift together flour, cocoa, baking powder, espresso, and salt.

In the bowl of an electric mixer beat butter and brown sugar together until they are light and fluffy. Add eggs and vanilla and beat until well combined. Add the melted chocolate and mix to combine.

With mixer on low speed, alternate adding dry ingredients and milk until just combined, beginning and ending with dry ingredients.

The dough should be pretty thick and heavy now. Leave it in the bowl, cover it with plastic wrap and place it in the refrigerator for chilling (preferably 2 hours minimum.

Preheat the oven to 350 F.

Remove the dough when it is properly chilled and using either a tablespoon cookie scoop, scoop heaping tbsp of dough then roll them in your hands to create a ball (about the size of a ping pong ball). Drop it into a bowl of granulated sugar and roll it around to cover. Transfer to a bowl of powdered sugar and roll it around again. Place it on a parchment lined baking sheet, spacing each cookie about 2 inches apart. Bake for about 11-13 minutes or until the tops crack and cookie is set. Remove from the oven and let them rest for about 5 minutes, then transfer them to a wire rack to cool.

Source: Cookie class at Ramekins

Pat’s notes: These are just delicious.

 
Any more info: are the cookies vanilla...or chocolate COLORED?

I mean...is the only chocolate in them the chips?
Were they thick...or thin?
Crisp or soft?

 
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