Every holiday season I attend a rather competitive cookie exchange with a group of fellow moms, and this year I was looking for a mocha-type cookie recipe being that I have been on a Starbucks' kick lately. Well, this recipe is a winner, hands down! For recipes that I find online, I try not to initially change things too much, but after reading the reviews, I made my first test batch with a full cup of flour. The batter wasn't as thin as I thought it would be from the other reviews, and so I will continue to make these with 1 cup of flour (with so much chocolate in the batter, the flavor is still there, and with the three eggs, they still had a very fudgie consistency.) For the 2nd test batch, I made them with a full tbsp. of espresso grounds (Starbucks' Espresso Roast, #9 grinder setting.) This change seems to have upped the coffee flavor some, but going along with another reviewer, I feel these cookies get better after a day or more, so I will see after they are completely cooled and the flavors have had time to meld. I can see how some reviewers used this batter to make brownies instead. I probably never will, but I noticed that these cookies have to sit on the sheets (I use stoneware so the cookies do continue to cook even after they are out of the oven) for several minutes to set. Bottom line, these gems are so fudgie and delicious. Thank you for the recipe!
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Every holiday season I attend a rather competitive cookie exchange with a group of fellow...