We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.







Tuesday, March 19, 2013

TWD:Baking With Julia- Mocha Chocolate Chip Cookies

The host for the Mocha Chocolate Chip Cookies was Peggy of Galettista. Go to her blog for the recipe.




I thought these cookies were great and would make them again.. I did make a few changes. Definitely use parchment paper which makes  removing the cookies from the tray a breeze. I also used only 1 tablespoon of instant coffee, but it was espresso.

One other tip. I froze half the dough in a log form to be used later.
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6 comments:

  1. Cathleen | My Culinary MissionMarch 19, 2013 at 6:18 PM

    Your cookies look like normal chocolate chip - have some thickness to them. Mine were on the thin side. Still very good. Good idea to freeze in log form. Slice and bake!

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  2. AnonymousMarch 19, 2013 at 6:53 PM

    Liked the freezing idea. I baked them all and then froze half - still works out! Kristine Mika

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  3. Have Apron....Will BakeMarch 20, 2013 at 8:21 PM

    These were great cookies. I'll be making them again too. I also like freezing my cookie dough as I think it helps them stay fuller.

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  4. Andrea_TheKitchenLionessMarch 21, 2013 at 4:15 AM

    Your cookies have a lovely warm mocha color and they do look delicious! Smart idea to freeze part of the dough - unfortunately ours are all gone.
    Have a good Thursday!

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  5. CakelawMarch 24, 2013 at 12:22 AM

    Your cookies look great - and not as flat as mine. Great job! I would make these again too.

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