Mocha Chocolate Chip cookies

Joann got a new cookbook for me, Cooking with Julia.  Who is cooking with Julia you might ask? Why it is none other than Dorie Greenspan.  She is a woman after my own heart.  She feels that she was truly born in the wrong location...the US.  Instead she should have been born in Paris.  I can relate to Dorie.  She also has a penchant for scarves.  You can catch Dorie as a sometimes guest judge on Top Chef Masters.  Frankly, she is rather intimidating and has a hardcore attitude.  She seems so friendly in her cookbooks.  I think she has made more than one chef cry on the show.  For my version of these cookies, I used darker chocolate, I thought it would hold up to the espresso powder better.  I thought these were great, they are Chewy. Joann who enjoys a cookie that crunches like gravel, only liked them, not loved.

Mocha Chocolate Chip Cookies
Makes four dozen

2 c flour
3 T instant espresso coffee powder
1 t baking soda
1 t salt
2 sticks of butter cut into chunks, mine was room temperature
3/4 c sugar
3/4 c brown sugar
2 large eggs (again, mine were room temperature)
1 t vanilla extract
1 pound of chocolate chips, either dark, milk or white.  Or a combination.

Whisk the flour, baking soda, coffee powder, together, set aside

Put the butter in a mixer with a paddle attachment and beat on medium speed until it lightens in color (about two minutes for room temperature butter) add white sugar and beat for 30 seconds.  Add brown sugar and beat for 30 seconds.  Add the eggs one at a time, beating for a minute after each addition.  The mixture should be light and fluffy, if not beat for another  minute.  Add vanilla. And beat until blended.

Turn mixer the mixer on low speed and add dry ingredients.  Mix only until they are incorporated.   Wrap it in plastic wrap and chill for a few hours, or overnight.

Preheat oven to 350.  I used two cookie trays that have an air cavity built in.  Dorie says if you do not have heavy cookie trays double up.  This book was published in the early 90's before the air pillow type trays were the norm.  If you have those, I say you are golden.  Line with parchment paper, or grease.  These spread, so leave room, but use a heaping tablespoon of dough.  Bake 10 to 12 minutes. Dorie swaps her cookie sheets while baking, I don't because of the wonders of convection ovens.