Cyndi's Mocha Mountains
My favorite...have made this with flavored chips (like raspberry) - omit the coffee powder if you do that. The name is a joke because they are rather flat - but you can't quit eating them...
CYH
Cyndi
Mocha Mountains
4 oz. unsweetened chocolate, chopped
2 c. semisweet chocolate chips
1 stick unsalted butter, cut in bits
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
4 large eggs, room temperature
1 1/2 c. sugar
1 1/2 T. instant espresso powder
2 1/2 tsp. vanilla
In a metal bowl set over a saucepan of simmering water, melt chocolate, 1 1/2 c. chips and butter, stirring until the mixture is smooth. Remove bowl from heat. (Or melt in microwave, being careful to not over cook.)
In a small bowl, stir together the flour, baking powder, and salt. In another bowl, beat eggs and sugar until thick and pale, beat in espresso powder and vanilla. Add cooled chocolate, mixing well. Fold chocolate mixture into flour, stir in remaining chips. Let batter stand for 15 minutes.
Drop by heaping T. onto baking sheets lined with parchment paper. Bake cookies in the middle of a preheated 350F oven for 8-10 minutes or until they are puffed, shiny and cracked on top. (They will be flat, not resembling mountains. The name is a joke.) Let cookies cool on baking sheets, transfer to racks to completely cool. Makes about 3 dozen or so, depending on the size you make.
My favorite...have made this with flavored chips (like raspberry) - omit the coffee powder if you do that. The name is a joke because they are rather flat - but you can't quit eating them...
CYH
Cyndi
Mocha Mountains
4 oz. unsweetened chocolate, chopped
2 c. semisweet chocolate chips
1 stick unsalted butter, cut in bits
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
4 large eggs, room temperature
1 1/2 c. sugar
1 1/2 T. instant espresso powder
2 1/2 tsp. vanilla
In a metal bowl set over a saucepan of simmering water, melt chocolate, 1 1/2 c. chips and butter, stirring until the mixture is smooth. Remove bowl from heat. (Or melt in microwave, being careful to not over cook.)
In a small bowl, stir together the flour, baking powder, and salt. In another bowl, beat eggs and sugar until thick and pale, beat in espresso powder and vanilla. Add cooled chocolate, mixing well. Fold chocolate mixture into flour, stir in remaining chips. Let batter stand for 15 minutes.
Drop by heaping T. onto baking sheets lined with parchment paper. Bake cookies in the middle of a preheated 350F oven for 8-10 minutes or until they are puffed, shiny and cracked on top. (They will be flat, not resembling mountains. The name is a joke.) Let cookies cool on baking sheets, transfer to racks to completely cool. Makes about 3 dozen or so, depending on the size you make.
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