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Baking With Dorie: Cookies for Julia

The summer of 1995, when I was in Cambridge, Massachusetts, shooting the PBS Baking with Julia series, Rick Katz, a terrific pastry chef, was in charge of the prep kitchens. He had his hands full because, while one chef was upstairs in Julia Child’s kitchen taping, another was downstairs in the laundry-room-cum-prep-kitchen getting ready for his or her star turn, and it was Rick who had to whip up everything that was needed for the shoots, all those step-by-step swaps and the final beauties, too. Not only did he do it all, he’d manage to eke out time to make us treats, among them these Mocha Chocolate Chip Cookies.

The cookies use one pound—yes, a full pound—of chocolate. You can use all bittersweet (which is almost always my choice) or make a mix, say a half-pound of bitter or semi-sweet, a quarter pound of milk, and a quarter pound of white. Just use great chocolate—it makes a world of difference.

Rick would add snippets of dried apricots to the cookies, an addition I adore (I’m crazy about apricots in any form), but they’re optional.

For those of you lucky enough to live in Boston, Rick Katz can now be found at Picco Restaurant, Ice Cream, and Pizza Company, 513 Tremont Street.

(If you'd like an additional chocolate-rich cookie recipe, try this one that a friend of mine adapted from my book Baking, From My Home to Yours.)

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at and on the Bon Appétit website, where she is a special correspondent.

Rick Katz’s Mocha Chocolate Chips

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