Saturday, November 15, 2008

This Cookie Is Money! (Too Much Guy Fieri)

I want to start this post by stating that I do know how to make things other than sweet desserts; "Really Ah do!" she drawled like Hepburn.

It doesn't seem like it so far, though, does it?

I'm on a sweet kick right now. Soon I'll be into Christmas baking, and then there's no turning back. So I promise I will lay some regular cooking on you soon, 'kay?

I tried out a simple recipe I found on The Perfect Pantry, who had been inspired by the Zatarain's web site to create it. Red Beans and Cheese Burritos. I'll post that next, although I have no pictures of it. Very quick and very easy, good for those weeknights when you get home and the last thing you want to face is the kitchen and hungry, gaping mouths whining, "What's for dinner?"

But for now, on to:

Double Chocolate Espresso Cookies
I'm sorry but I don't remember where I got this recipe; please come forward if it's yours and I will gladly acknowledge you.)

3 squares (1 oz each-I used Baker's-comes in a small box.) of unsweetened chocolate, chopped.
2 cups chocolate chips, divided
1/2 cup butter, cubed
1 Tbsp. instant coffee granules
1 cup plus 2 Tbsp. sugar
3 eggs
3/4 cup flour*
1/2 tsp. baking powder
1/2 tsp. salt


In a small heavy saucepan, melt unsweetened chocolate, 1 cup of the chocolate chips, and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.

In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture.

Combine the flour, baking powder and salt; add the chocolate mixture. Stir in remaining chips.

Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. **
Bake at 350 degrees F. for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks to continue cooling.
Yield: 3 dozen.

* If you're astounded or doubting the amount of flour in this recipe, relax. I couldn't believe it either so I double-checked the recipe and it really only uses that paltry 3/4 cup. It will look more like cake batter than cookie dough, but I found that when you chill the dough like I did (overnight) it will look and handle like cookie dough--I promise.

**I live and die by parchment paper. I usually use them twice over before discarding in order to feel a bit less guilty about using a product that is not exactly earth-friendly. I'll make up for it elsewhere, dear Mother Earth; I promise.

I absolutely adore these cookies. They're light, yet the interiors are dense with chocolate flavor, and the tops are all cracked and crinkly-looking, almost like the tops of brownies.

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