As 2015 ends there is an opportunity to look back to a wonderful book from 2014. Better Homes and Gardens published the Ultimate Cookie Book, a volume you can spend years wandering through. Well, wandering, baking, and tasting.
This cookie is described as the perfect gift for coffee lovers, so I think the intent was to bake lots of these in December and spread them to family, friends, and colleagues. If you do that, you should prepare for follow-on deliveries in January.
There is a quadruple hit of caffeine here:
- Coffee liqueur
- Instant espresso powder
- Bittersweet chocolate
- Dark chocolate
If you need to pull an all-nighter, you can do it with these excellent cookies. No other coffee products would be needed, although the pairing of these cookies with a strong espresso is a most satisfying experience.
These cookies can be prepared in less than half an hour. It will take you, by yourself, a solid hour to consume them all. You laugh? Take a bite. Take one bite and then I think you’ll agree with me.
These cookies are destined to be a “standard” in your cookie portfolio.
I saw this recipe, I made this recipe, I ate this recipe. And I love this recipe.
Devilish Delights
Yield: ~42 cookies
Ingredients:
- 6 tablespoons all purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 eggs
- ½ cup granulated sugar
- 1 to 2 tablespoons coffee liqueur or strong brewed espresso
- 2 teaspoons vanilla
- 10 ounces bittersweet chocolate, chopped
- 2 tablespoons butter
- 1 teaspoon instant espresso coffee powder
- 12 ounces dark chocolate, chopped
- Powdered sugar [optional]
Preparation:
Preheat oven to 350°F. Lightly grease cookies sheets or line with parchment paper; set aside.
In a small bowl combine flour, baking powder, and salt; set aside. In a large mixing bowl combine eggs, granulated sugar, liqueur, and vanilla. Beat with an electric mixer on medium speed until combined; set aside.
In a medium-sized heavy saucepan heat the bittersweet chocolate, butter, and espresso coffee powder over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. Whisk melted chocolate mixture into egg mixture until combined. Stir in flour mixture just until combined. Stir in dark chocolate. The dough will resemble a thick brownie batter.
Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets.
Bake for 8 to 9 minutes or until tops appear dry and centers remain soft. Cool on cookie sheets for 3 minutes. Transfer cookies to a wire] rack; cool. If desired, dust with powdered sugar.
If storing the cookies for some time — something I would never do — instead do not dust cookies with powdered sugar. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up 3 months. If desired, dust with powdered sugar just before eating.
Source: Better Homes and Gardens Ultimate Cookie Book [Better Homes and Gardens, 2014]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/15th second at ISO‑3200