Posted on: Wednesday, October 20, 2004

FOOD FOR THOUGHT
Divinely inspired chocolate

By Wanda A. Adams
Advertiser Food Editor

Five o'clock on a steaming hot Saturday afternoon and the entire sanctuary of Kailua's Emmanuel Episcopal Church smells like chocolate. Tables are piled with desserts: cakes, cookies, brownies and an immense layered trifle. Like a Willie Wonka movie without the annoying Oompah Loompahs.

And that was even before Tony Holt of Chocolate Fountains of Hawaii set up the quadruple-tiered fountain that streams molten fondue. (The company rents fountains but also caters a full dessert station: 924-2626 or www.chocolatefountainhawaii.com.)

The event was the church's annual Chocolate Extravaganza, benefiting various ministries, including its home-building work with Habitat for Humanity.

My mission — and I was up to it, as you can imagine — was to judge the cookie division, alongside Abigail Langlas of Honolulu Coffee Co. Mindful of impending sugar rush, we confined ourselves to half a cookie from each of the eight entries. The range was considerable, from a P.B.C. sandwich (peanut butter filling between two chocolate cookies, like a Reese's Peanut Butter Cup in cookie form) to chocolate meringue.

The winning cookie recipe came from Jeanne Nakashima, and it's no wonder. The cookie is a classic from "The Book of Great Desserts" by James Beard Award-winning baker Maida Heatter. The cookie emerges from the oven with a slight sheen, a crisp exterior and melting interior. The flavor is sophisticated, a very nice balance of chocolatey sweet to smoky coffee flavors.

MOCHA COOKIES

Melt 2 squares unsweetened and 6 squares semi-sweet chocolate with 2 tablespoons butter over medium heat, stirring until smooth. Remove from heat and cool.

Sift 1/4 cup flour, 1/4 teaspoon baking powder and 1/8 teaspoon salt into a bowl.

In the large bowl of an electric mixer on high speed, beat together 2 eggs, 3/4 cup sugar, 2 teaspoons instant coffee and 1/2 teaspoon vanilla until thick and fluffy, about 3 minutes. On low speed, beat in cooled chocolate. Also on low speed, add sifted dry ingredients gradually until blended, scraping bowl between additions to maintain a smooth texture.

Remove bowl from mixer and stir in 1 (6-ounce) package chocolate chips and 2 1/2 cups walnut or pecan pieces, coarsely broken.

Drop by heaping teaspoonfuls 1 inch apart on an ungreased cookie sheet.

Bake in a preheated 350-degree oven 10 minutes or until tops are dry and crisp but centers remain soft and chewy. Beware of over-baking. Cool briefly first on cookie sheet and then remove to rack to cool completely. It is best to let these stand until chocolate chips re-harden. Store in air-tight container.

Makes 36 cookies.

• Per serving (1 cookie): 165 calories, 12 g total fat, 3.5 g saturated fat, 15 mg cholesterol, 25 mg sodium, 14 g carbohydrates, 2 g fiber, 9 g sugar, 3 g protein.

Next week: Prune mui