Gourmet Mocha Cookies

PROBLEM: How do you get two pounds of chocolate home without it melting? SOLUTION: Eat it in the car.

NUTRITION LOGIC: Chocolate comes from cocoa beans. Sugar comes from sugar cane and sugar beets. Beans, sugar cane and beets are vegetables. Therefore chocolate is a vegetable and a healthful diet should include 6 – 8 servings a day.

TWELVE STEPS: Why isn’t there a Chocoholics Anonymous organization? Because no one wants to quit.

Okay, okay, the jokes are pretty lame but if you’re a chocolate fiend, read on for you may have just discovered your favorite cookie. Gourmet Mocha Cookies are thick with chocolate, butter and eggs and have the consistency of mini flourless chocolate cakes. Coffee adds depth, vanilla adds sweetness. If you need a chocolate fix every day, you’ll make these year-round.

ALANNA's TIPS The mini chips melt a bit when folded into the warm batter, creating soft concentrations of chocolate throughout.

Make these “three bites big” to yield five dozen.

With good-quality, non-stick baking sheets, I place the dough directly on an ungreased surface; if your cookies stick to your cookie sheets, try using parchment.

Watch the timer on the first batch for baking time is critical: too little and the cookies will be soft and fall apart, too long and they dry out.

Store in the freezer for the cookie version of a frozen Snickers bar (that is, addictively delicious but hidden from sight).

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. How do you feed a chocolate craving? Share a favorite recipe via e-mail.

GOURMET MOCHA COOKIES

Mix: 15 minutes
Rest, shape and bake: 90 minutes
Makes 5 dozen

4 ounces unsweetened chocolate
1½ cups semi-sweet chocolate chips (any size)
½ cup unsalted butter
4 eggs
1½ cups sugar
1½ tablespoons instant expresso powder or instant coffee granules
2 teaspoons vanilla
½ cup flour
½ teaspoon baking powder
½ teaspoon salt
1½ cups semi-sweet chocolate chips (preferably mini chips)

Preheat oven to 350F.

In a medium saucepan, slowly melt unsweetened chocolate, the first chocolate chips and butter over low heat, stirring occasionally, not allowing the mixture to bubble.

In a large mixing bowl, beat eggs, sugar and coffee granules until eggs are pale and yellow. Add vanilla. Separately, stir together the dry ingredients. When the melted chocolate is smooth and still hot, fold it into egg mixture, then fold in flour mixture. Add the mini chocolate chips and stir. Let batter stand for 15 minutes.

To form cookies, use one spoon to scoop out about half a spoon of dough, a second spoon to scrape the dough onto a baking sheet, twelve cookies per sheet to allow for spreading. Bake 8 – 10 minutes until puffed and shiny on top. Do not overbake. Let cool 5 minutes, then transfer to a paper towel with a metal spatula.

NUTRITION ESTIMATE Per Serving: 93Cal (49% from Fat); 1g Protein; 5g Tot Fat; 3g Sat Fat; 12g Carb; 1g Fiber; 30mg Sodium; 21mg Cholesterol; Weight Watchers 2 points

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November 07, 2003