Thursday, December 8, 2011

Double-Chocolate Espresso Cookies

I'm going to adlib along with the recipe because although these are absolutely amazing, they're also not a normal cookie.  They don't act like normal cookies as I found out by baking them last night :)

3 squares (1 ounce each) unsweetened chocolate, chopped
2 cups (12 ounces) semi-sweet chocolate chips or chunks, divided
1/2 cup butter or light butter, cubed
1 tablespoon instant coffee granules (or 2 Starbucks Via packets)
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

In a small heavy saucepan, melt the unsweetened chocolate, 1 cup semi-sweet chocolate, butter, & coffee together.  Stir until smooth.  (Resist the urge to scoop up the melty goodness in the pan and have a glass of wine instead.)  Remove from heat & set aside to cool.  (I didn't actually let the chocolately goodness cool & discovered the dough is REALLY runny if you don't let it cool.  My next attempt will be to mix all ingredients while chocolate is still warm & then let it cool for 5 minutes.  It thickened up after the chocolate cooled off.)

In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored.  Beat in the chocolate mixture.  (Sip more of your wine to get your mind off the insanely good smell of chocolately goodness mixing with sugar.)  Combine the flour, baking powder, & salt.  Add to chocolate mixture & mix in remaining semi-sweet chocolate.  

(Grab the biggest cookie pan you have because my medium cookie sheet would only hold 9 of these at a time b/c they flatten out and get pretty big while baking.)  Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.  (Parchment paper works wonders & saves your cookie sheets from spray residue.)  Bake at 350 degrees for 12 minutes (depending on how big your cookies are) or until puffed & tops are cracked.  Cool for 5 minutes before removing to wire racks.  (This is very important - the suckers fall apart if you don't let them cool long enough.  I ended up letting mine cool for 7 minutes & they did much better.)  

Enjoy your cookies & try to refrain from eating the entire batch by yourself ;-)

BTW, I found out through trial and error that it's almost easier to mix all the dough up (while having your wine, of course)  & then stick it in the fridge overnight to get firmer.  Makes the cookies so much easier to deal with on the cookie sheet ;-)

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