Remember these from last week? As promised, here’s the recipe, and it’s my personal favorite.
These chocolate espresso slices are the cool kid of the holiday cookie bunch. They are crispy-chewy in texture and the deep brown color is most elegant. The espresso lends a sophisticated note, and make these cookies the obvious choice for the coffee lover in your life (can you tell these are my favorites?).
And easy? The dough is rolled into a log, then wrapped and frozen till you’re ready to bake. This one’s a no-brainer to double and if you do, you’ll get close to eight dozen cookies. Not bad for an afternoon’s work.
Warning: the heavenly smell of chocolate and coffee will fill your house while these are baking. Don’t say I never told you.
adapted from Bon Appetit
1 c. flour (4 oz.)
½ c . Dutch cocoa (50 g.)*
½ t. salt
¼ t. baking soda
6 T. butter, softened
½ c. + 2 T. sugar (100 g.)
½ c. packed light brown sugar (100 g.)
1 ½ T. instant espresso powder**
1 t. vanilla
1 egg white, room temp
Pre-heat oven to 350.
Sift flour, cocoa, salt and baking soda into a small bowl. Using your mixer, cream butter and both sugars. Beat in espresso powder and vanilla. Beat in egg white. Beat in dry ingredients till just incorporated. Using slightly dampened hands, roll the dough into a log 14” long x 2” wide. Wrap in wax paper and chill or freeze till ready to bake.
Slice log crosswise into 48 rounds. Bake until crackled and almost firm to touch, about 8-10 minutes. Cool cookies on racks.
* I am often asked what the difference is between Dutch cocoa powder and natural. Click here for a great article (and a great blog) explaining the difference.
**If you can find instant espresso powder I highly recommend it. The flavor is more subtle – more “espresso” as opposed to “coffee”. That said, I’ve used instant coffee powder in a pinch and the cookies come out equally delicious.
This delicious recipe brought to you by Sheri Silver