I’m not going to draw this out: I didn’t like these cookies.

I wanted to. I tried. I went into it with an open mind, even though I wasn’t especially keen on making them. I have my own reasons for that, but I was determined to make these. Call it therapy. But these just didn’t work out for me.

Mocha Chocolate Chip Cookies with Dried Cherries

Mocha Chocolate Chip Cookies with Dried Cherries

The flavor was okay. I didn’t mind the flavor so much. But I didn’t think it was great either. What you’ve got here is a chocolate chip cookie (supposedly with huge chunks, but I went the lazy route and just threw in some over-sized chocolate chips) spiked with instant coffee. Thrown into the mix are dried apricots – I substituted dried cherries, because that’s what I had on hand.

That all worked together rather well. I replaced some of the all-purpose flour with whole wheat, which gave them a extra dose of complexity, and I liked that too. The cookies had a very deep flavor, much more nuanced than a typical chocolate chip cookie. And I liked that.

What did I not like? How freakin’ flat they were.

This is how they looked coming out of the oven, which is how I would have liked them to stay. But as they cooled, they deflated and got crispy, and that ruined them for me.

This is how they looked coming out of the oven, which is how I would have liked them to stay. But as they cooled, they deflated and got crispy, and that ruined them for me.

It's hard to see from this picture, but you can get an idea of exactly how flat they were. Some of them also had holes (not very big ones) so you could see right through the cookie, and that is one of my biggest pet peeves about cookies. I want solid cookies. Solid, soft cookies.

It’s hard to see from this picture, but you can get an idea of exactly how flat they were. Some of them also had holes (not very big ones) so you could see right through the cookie, and that is one of my biggest pet peeves about cookies. I want solid cookies. Solid, soft cookies.

I do not like flat cookies.

Well, I’ll amend that. I do not like flat cookies that have bumpy textures to them. I like flat cookies that are hard and have crunch to them. I do not like thin, chewy cookies or thin, crispy cookies; I prefer soft, moist cookies that are ooey and gooey and maybe a little on the underbaked side.

In other words, I like a cookie that has more brown sugar than white sugar, plus a little shortening mixed with the butter to keep the cookie from thinning out and crisping up.

When Geordie got home, he immediately tested one and said he liked them. But, he added, they probably weren’t for everyone. To which I replied that I agreed, because I didn’t like them at all. That kinda surprised him a little, maybe because he had just inhaled three of them, which I didn’t realize until after he told me. It didn’t surprise me that he liked them, because one of Geordie’s major food groups is coffee. He wasn’t sure about the dried cherries, but not so unsure that he wasn’t going to eat any more cookies.

Just to further prove that I was in the minority about these cookies, he took all two dozen of them to work and returned home with none. Granted, he said that the people who didn’t like coffee didn’t try any (and I can’t blame them), but most everybody who had a cookie liked it.

I’m willing to accept that these are good cookies, if you’re into the flat, crispy cookie thing. I’m not. I didn’t like them, and I won’t be making them again.

Our lovely host this week was Galettista. To see how the other bakers felt about these cookies, check out the links at the Tuesdays with Dorie site.

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