CHOCOLATE ESPRESSO COOKIES
1 pound plus 6 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into 6 pieces
Water
1/2 cup brewed espresso, cooled*
5 large eggs
1 1/2 cups granulated sugar
Scant 3/4 cup cake flour
1 teaspoon salt
3/4 teaspoon baking powder
16 ounces mini semisweet chocolate chips
Powdered sugar
In top of a double boiler, place bittersweet chocolate and butter over barely simmering water. Stir occasionally to redistribute ingredients. You don't want chocolate mixture to be very hot, just enough to melt it. When smooth, remove from heat and from bottom portion of double boiler. Cool completely.
When chocolate and espresso are cool, combine eggs and sugar in large bowl of an electric mixer. Beat on high speed until pale and thick (about 3 times original volume).
In a separate bowl, stir flour, salt and baking powder to combine; set aside.
Fold espresso and chocolate-butter mixture into egg mixture. Add flour mixture and chocolate chips; fold to blend. Let dough stand overnight at room temperature.
WHEN READY TO BAKE:
Preheat oven to 400 degrees F. Line several baking sheets with parchment paper.
Scoop a scant 1/4 cup of batter, 4-inches apart, on prepared baking sheets. You'll probably get just 6 cookies per baking sheet.
Bake in 400 degree F oven 15 to 20 minutes. Place cookies on a rack to cool.
Dust cooled cookies with powdered sugar to taste.
*If you don't have espresso, a local coffeehouse can sell you brewed espresso. Cool espresso completely before using in recipe (or you can make espresso using instant espresso powder, or substitute brewed strong coffee).
Makes 24 to 30 cookies.
Adapted from source: Daily News, 1996
1 pound plus 6 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into 6 pieces
Water
1/2 cup brewed espresso, cooled*
5 large eggs
1 1/2 cups granulated sugar
Scant 3/4 cup cake flour
1 teaspoon salt
3/4 teaspoon baking powder
16 ounces mini semisweet chocolate chips
Powdered sugar
In top of a double boiler, place bittersweet chocolate and butter over barely simmering water. Stir occasionally to redistribute ingredients. You don't want chocolate mixture to be very hot, just enough to melt it. When smooth, remove from heat and from bottom portion of double boiler. Cool completely.
When chocolate and espresso are cool, combine eggs and sugar in large bowl of an electric mixer. Beat on high speed until pale and thick (about 3 times original volume).
In a separate bowl, stir flour, salt and baking powder to combine; set aside.
Fold espresso and chocolate-butter mixture into egg mixture. Add flour mixture and chocolate chips; fold to blend. Let dough stand overnight at room temperature.
WHEN READY TO BAKE:
Preheat oven to 400 degrees F. Line several baking sheets with parchment paper.
Scoop a scant 1/4 cup of batter, 4-inches apart, on prepared baking sheets. You'll probably get just 6 cookies per baking sheet.
Bake in 400 degree F oven 15 to 20 minutes. Place cookies on a rack to cool.
Dust cooled cookies with powdered sugar to taste.
*If you don't have espresso, a local coffeehouse can sell you brewed espresso. Cool espresso completely before using in recipe (or you can make espresso using instant espresso powder, or substitute brewed strong coffee).
Makes 24 to 30 cookies.
Adapted from source: Daily News, 1996
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