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Triple chocolate espresso cookies

I love Tom Douglas – the crème caramel I had in Seattle at Dahlia Lounge is still one of the best desserts I’ve ever had, so when I saw this was his recipe I knew I had to try it.  It’s really a brownie disguised as a cookie. It was soft, tender with a crackly top and complete chocolate overload. I added a rounded tablespoon of instant espresso powder because I really believe that coffee enhances all chocolate flavor. I also added white chocolate chips, more for the visual contrast than anything else.
 
 
Triple-Chocolate Cookies Bon Appétit | July 2005
by chef Tom Douglas
 
Ingredients:
 
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips
preparation
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
 
Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
 
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets
 

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