Sheet Pan

RICK KATZ'S TRULY-THE-BEST- MOCHA CHOCOLATE CHIP COOKIES

February  2, 2016
Author Notes

I have a very funny story about these cookies.I was vacationing in one of my very fav places, Seattle, when I fell in love with "Rick's Cookies" at the newly opened Macrina's bakery. I brought 2 dozen home to Boston with me. It was not until my next year's Seattle visit that a chat with Macrina's owner revealed that Rick Katz was the cookies creator (he and she had worked together in Boston at the famously creative Lydia Shire restaurant, Biba. Rick is still a major talent and owns Picco in Boston's South End.) The recipe had been featured in Baking with Julia, AND I had actually MADE this recipe!! So why hadn't I recognized it, such that I was carting home a few dozen every year?! Well, i had omitted the apricots (I don't like apricots) but, shame on me, I didn't know that they were an invisible flavor in the cookies, but made them wonderfully moist and chewy! So now you know- don't leave out the apricots!! —LE BEC FIN

  • Makes 55
Ingredients
  • 2 CUPS AP FLOUR
  • 3 TABLESPOONS INSTANT COFFEE
  • 1 TEASPOON BAKING SODA
  • 1 TEASPOON KOSHER SALT
  • 1/2 LB. UNSALTED BUTTER, SOFTENED
  • 3/4 CUP WHITE SUGAR
  • 3/4 CUP PACKED DARK BROWN SUGAR
  • 2 LARGE EGGS, LIGHTLY BEATEN
  • 1 TEASPOON VANILLA
  • 12 OUNCES BITTERSWEET CHOCOLATE, CHOPPED OR BITS
  • 3/4 CUP CHOPPED DRIED APRICOTS
  • 1 1/2 TABLESPOONS ORANGE ZEST
In This Recipe
Directions
  1. Whisk together flour through Salt. In standing mixer with paddle, cream the butter til light in color. Add white sugar 30 seconds. Add brown sugar for 30 seconds. Combine eggs with vanilla and add, one at a time, beating for 1 minute after each is added. Set speed to Low, add flour gradually til all combined. Fold in chocolate through zest. Cover with plastic wrap and refrigerate overnight.
  2. Place small scoops on parchment or silpat-lined sheet pans, 2" apart. Bake 350 degrees F 8-10 minutes.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.