After tackling croissants with our last TWD recipe, this seemed too simple. A basic cookie dough recipe: whisk together dry ingredients, including the essential instant coffee powder, cream the butter, sugar and eggs; mix them together; add chocolate and the optional apricot pieces. The few tricks or extras needed for this recipe were to let the dough chill in the fridge before baking and to double up the baking pans to prevent burning on the bottoms. Easy.
They turned out just fine. They were a bit thinner than my perfect cookie but they had the right ratio of chewiness to crunchiness. And the chocolate chunks were heavenly when just warm out of the oven. As for the apricots, I could take them or leave them. If I use them next time, I would add a touch more salt to balance out their sweetness.
On a total side note. This may be my last recipe using my grandma's mixer. I just got a new, heavier- duty Kitchen Aid mixer (Thanks, Sorrel!). I absolutely love using my grandma's mixer because I know it's history, and it provides some connection to her for me. But the fact is, the motor smells and burns if I use it anywhere above medium speed... maybe I will just use it until it completely dies, knowing that I have a replacement in the ready. We'll see. I still have her rolling pin and that is not going anywhere...
For this recipe, see our host's site here: http://galettista.wordpress.com/2013/03/18/mocha-chocolate-chips/
|Rhiannon and Quinn|