Of course there’s more…
I mean you didn’t think we were done with the cookies yet? Sheesh.
I swear it’s full speed ahead over here. With two days until Christmas and Hanukkah already upon us, my stove and oven are getting quite the workout. Just the way I like it.
There are still many special meals to prepare and mounds and mounds of presents to wrap. I wonder when the elves are going to show up to help.
I did happen to make these Mocha Chocolate Chip Cookies last week and loved how sturdy and crispy they were. The flatness of the cookie makes the chocolate chips stand out. And because there is no egg, it means you can sneak a taste of the cookie dough…not that raw egg has ever stopped me from tasting cookie dough, but still, you know what I’m saying.
If you are looking for a full coffee-flavored cookie, this one’s for you.
Instead of a regular cookie recipe where you cream the butter and sugar together first, you cream the butter and the instant espresso together instead. Perfect. The sugars are secondary to the coffee.
Let me show you how to put these together…
Here’s what you will need: All-purpose flour, baking powder, ground cinnamon, unsalted butter, instant espresso powder, powdered sugar, light brown sugar, semisweet chocolate chips and granulated sugar. Ingredients not shown: Table salt.
In a medium sized bowl, sift 2 cups (9 oz) all-purpose flour, 1/2 teaspoon baking powder, 3/4 teaspoon ground cinnamon and 1/4 teaspoon table salt. Set aside.
Beat together 10 oz (2-1/2 sticks) unsalted butter and 3 Tablespoons instant espresso powder on medium speed until well combined. Add 1 cup powdered sugar and 1/2 cup light brown sugar and beat until combined.
Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in 1-1/2 cups chocolate chips.
In a small, shallow bowl add 1/4 cup granulated sugar. Scoop out about 1 Tablespoon dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up on an ungreased cookie sheet. Repeat with remaining dough, spacing the disks about 2-inches apart.
Bake until the edges start to darken, 12-14 minutes in a 350 degree oven. Begin checking after 12 minutes, but don’t be tempted to remove too soon.
Let the cookies cool 1-2 minutes on the baking sheets and transfer to a wire rack to cool completely.
I love the super crunch and coffee flavor with this cookie. Often when baking with espresso powder it just enhances the chocolate flavor, which is good, but this really retains the mocha taste.
I love the protruding chips. The more the merrier.
These are good for Hanukkah too! Enjoy.
Mocha Chocolate Chip Cookies
Adapted from Fine Cooking
Yields about 48 cookies
9 oz. (2 cups) all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon table salt
10 oz. (2-1/2 sticks) unsalted butter, softened at room temperature
3 Tablespoons instant espresso powder
1 cup powdered sugar
1/2 cup packed light brown sugar
1-1/2 cups semisweet chocolate chips
About 1/4 cup granulated sugar for dipping
In a medium sized bowl, sift flour, baking powder, cinnamon and salt. Set aside.
Beat together unsalted butter and espresso powder on medium speed until well combined. Add powdered sugar and light brown sugar and beat until combined.
Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in chocolate chips.
In a small, shallow bowl add 1/4 cup granulated sugar. Scoop out about 1 Tablespoon dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up on an ungreased cookie sheet. Repeat with remaining dough, spacing the disks about 2-inches apart.
Bake until the edges start to darken, 12-14 minutes in a 350 degree oven. Begin checking after 12 minutes, but don’t be tempted to remove too soon.
Let the cookies cool 1-2 minutes on the baking sheets and transfer to a wire rack to cool completely.
More Tree Trimming and Hanukkah Madness…
I collect Santa’s so they are kind of everywhere.
Here’s Santa again…
A Jim Shore snowman…
Did you expect Santa to bring anything else?
So the Wild Boar and I started our Hanukkah eating with a little appetizer…very non-traditional but good…
Artichoke and jalapeno dip, Le Delice De Bourgogne Triple Cream and goat cheese with cranberries and cinnamon…all served with freshly baked Puglise.
I have to say after this I had to put the camera away. With latke and donut making there was just too much splattering oil and I was not willing to risk my camera lens. Also, Latkes and Sufganiyot need to be eaten right away, no time for pics. The Tangerine-Brown Sugar Glazed Carrots were like eating candy coins and the roasted asparagus and pumpkin-sage polenta were to die for. The Orange Cardamom Cake…delicious.
Tonight’s Hanukkah menu…
Matzo Ball Soup
Challah Bread
Leftover Latkes
Olive Oil Bundt Cake with Tangerine Glaze…yum
Happy Holidays!
