Monday, November 15, 2010

espresso makes cocoa taste richer

I didn't know that until I baked these cookies:


The texture came out more like brownies than cookies, and they are really rich. Best when straight out of the oven!


Dark Chocolate Cookies with Espresso

1 cup flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
1 tbsp instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix flour, cocoa, baking powder and salt; set aside.
3. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla.
4. Combine espresso and melted chocolate; beat into butter mixture.
5. Fold in flour mixture gradually; mix until just combined. Fold in chopped chocolate.
6. Drop dough onto baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating halfway through.

I used Olivio instead of butter, and "egg substitute" instead of eggs to make this just a little healthier. The recipe was adopted from Martha Stewart's "Everyday Food."

1 comment:

  1. Mmmm...fresh out of the oven and with a big glass of milk? They look delish. And I'm in love with that plate. But you know that.

    ReplyDelete

Thanks for making me smile. =)