I had an interesting chat with my Dad the other day. The particulars of the conversation are not what’s important here, it was one single phrase that he uttered during the course of the conversation. He said, and I quote, “You’re too much”.
Now in my world (small as it may be), that refers to something distasteful. I mean, I’ve remarked that some people are too much, simply because I can’t take them anymore. Their presence may be overwhelmingly unpleasant, and therefore I need to remove myself from the situation stat.
So imagine my astonishment when I looked up the actual definition:
Therefore, I was half correct (or half incorrect, depending on your POV). At the end of the day, I learned that the phrase can refer to something really good, or really bad. I’m happy to report that these cakey, brownie-like cookies fall into the “too much” category of being excessively good.
Mocha Chocolate Chunk Cookies
- 1/2 cup butter, melted
- 1 cup brown sugar
- 3/4 tsp baking powder
- 1 tsp espresso powder
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup Dutch-process cocoa
- 1 3/4 cups all-purpose flour
- 1 cup semisweet or bittersweet chocolate chunks
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, mix together the melted butter, sugar, baking powder, and espresso powder. Add the eggs and vanilla, beating until smooth. Stir in the cocoa powder and flour; the dough will be sticky . Mix in the chocolate chips and chunks.
Drop the cookies by tablespoonfuls (about 1 1/2″ balls) onto the prepared baking sheets, leaving about 1 1/2″ between them. A tablespoon cookie scoop works well here. Cookies will bake into chunky mounds, and you don’t need to leave a lot of space between them; they won’t spread much.
Bake the cookies for 8 to 10 minutes, until they’re just set; they’ll still be a bit shiny in the center. Remove them from the oven, and allow them to cool on the pan.