Friday, December 17, 2010
Chocolate Espresso Snowcaps
Hold the phone. Christmas (yes, I said Christmas, get over it) is only how many days away? I'm thankful to be on top of my baking projects so far this year...yes, there have been a few recipes tossed directly into the trash (who's counting? Not me!) but I think I've finally found my kitchen mojo again, thank goodness.
So, these cookies. Did they ever test my patience. The dough is sticky and very, very soft. Do not attempt to shape them without allowing them a good sit in the fridge or even the freezer - I went so far as to return the bowl of dough to the fridge between setting up sheets of oven-ready cookies. Running my hands under cold water just before shaping helped as well.
Despite being one of the most finicky cookies I've ever made, they are delicious. I underbaked them just slightly because I prefer a chewier cookie, but even with the underbaking there is a slight crackle when biting into them. The espresso powder gave these cookies a whole new dimension that even myself, not a coffee drinker, enjoyed. However! I doubled the recipe and instead of using eight teaspoons, used only six. I suggest taking into account the preferences of those who will be eating these cookies, and use the appropriate amount of espresso powder based on that.
I was asked if instant coffee would work in place of the espresso powder and in my opinion, I do believe it's possible. My suggestion is to heat the tablespoon of milk and use it to dissolve the instant coffee granules.
What's the most finicky cookie you've ever made?
Chocolate Espresso Snowcaps
1/2 cup flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso powder
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed brown sugar
1 large egg
4 ounces bitter or semi sweet chocolate, melted and cooled
1 tablespoon milk
powdered sugar for rolling
Sift together flour, cocoa, espresso powder, baking powder and salt in a medium bowl. In a large bowl, cream butter and brown sugar till light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, add flour mixture gradually. Beat in milk until just combined. Refrigerate until firm, about 45 minutes.
Preheat oven to 350F. Line baking sheets with parchment and set aside. Shape dough into 1 inch balls. Pour powdered sugar into a medium bowl and working in batches, roll balls in the sugar twice, letting them sit in the sugar between coatings. There should be no dark dough visible.
Place cookies on baking sheets, 2 inches apart, and bake until cookies have spread and coating is cracked, about 12-14 minutes. Cookies will be soft to the touch. Cool cookies on wire rack.
Cookies will keep for up to a week in an airtight container at room temperature.
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