Mocha Chocolate Chip Cookies | Tuesdays with Dorie

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I am in serious love with these cookies.

There is nothing new about them.. other than that they contain a large amount of instant coffee in the dough.. and a pound of chocolate vis a vis two cups of flour. Love the ratio.

These cookies are from the book Baking with Julia edited by Dorie Greenspan. This particular recipe was contributed by Rick Katz. I can’t stop eating them. I had no idea that mass quantities of coffee in a chocolate chip cookie would taste so good.  Seriously good. I expected that the coffee flavor would be too strong. It’s not. I’ll probably use more next time.

What did I like about this recipe?

  1. The flavor. Ah-maze-ing. 
  2. After three days these cookies remained as chewy as the day they were baked. So good. 

What didn’t I like?

  1. That they bubbled up in the oven and then collapsed once they were removed. I’m guessing that I used less flour than the recipe required. I like to weigh my flour and used 9 1/2 ounces. Maybe more would give these cookies a little more body. 

What did I do differently from the book?

  1. Instead of instant coffee, I used 2 T of espresso. 
  2. I didn’t add the apricots. (That doesn’t mean that they wouldn’t be a nice addition.)
  3. I used 1/2 pound of semi sweet chocolate chunks, 1/4 pound of milk chocolate chips, and 1/4 pound of cappuccino chips.  


  1. If you have kids in your house, use decaf. They will not understand why they can’t have more cookies.
  2. Smaller cookies turn out better than larger. The recipe says it yields 48 cookies. Go with that. 
  3. Make these. Seriously. Make these. 
To get the recipe, visit Galettista by Peggy. To see how other bakers fared with this recipe, visit the Tuesdays with Dorie site and click on the links. 

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