Alleycat
01-11-2008, 08:37 PM
I've made these the past 2 years, always to enthusiastic reviews. I had to type the recipe for my mom tonight, so thought I'd share with you guys.
If you make these as written, the cookies are H-U-G-E. I make them much smaller, and adjust the baking time. These are rich and fudgy.
From the magazine:
"The recipe for Espresso and Chocolate Chip Cookies, passed down from pastry chef to pastry chef over the years, finally found its way to Rhonda Ruckman, owner of Doughmonkey in Dallas. She tweaked the recipe, making the cookie extra rich and indulgent. 'It's a little piece of naughtiness,' Rhonda says."
Enjoy!
Espresso and Chocolate Chip Cookies
BHG Christmas Cookies 2006
8 oz. bittersweet chocolate, chopped (I've subbed semisweet also)
5 oz. unsweetened chocolate, chopped
1/2 cup butter
1-3/4 cup sugar
4 eggs
2 TBSP finely ground espresso beans
1/3 cup sifted cake flour or all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
1-1/2 cups semisweet chocolate chips
In a medium saucepan, combine bittersweet chocolate, unsweetened chocolate, and butter. Heat and stir over low heat until mixture is melted and smooth. Remove from heat. Cool for 10 minutes.
In a large bowl, combine sugar, eggs, and ground espresso beans; beat with an electric mixer on medium to high speed for 2 to 3 minutess or until well mixed and color lightens slightly. Add cooled melted chocolate, beating until combined. In a small bowl, stir together flour, baking powder, and salt. Add to chocolate mixture; beat until combined. Stir in chocolate pieces. (The dough will look like brownie batter.)
Cover surface of dough with waxed paper. Let stand at room temperature for 20 minutes (dough thickens as it stands).
Preheat oven to 350. Line two cookie sheets with parchment paper or foil. Using a 3-oz scoop (or use 3 TBSP of dough per cookie), scoop dough in mounds 2 inches apart on prepared cookie sheets.
Bake in preheated oven about 13 minutes or just until tops are set and the cracks on top do not appear moist. Let cookies stand on cookie sheet on a wire rack for 1 minute. Transfer cookies to wire rack; cool. Makes about 24.
To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
If you make these as written, the cookies are H-U-G-E. I make them much smaller, and adjust the baking time. These are rich and fudgy.
From the magazine:
"The recipe for Espresso and Chocolate Chip Cookies, passed down from pastry chef to pastry chef over the years, finally found its way to Rhonda Ruckman, owner of Doughmonkey in Dallas. She tweaked the recipe, making the cookie extra rich and indulgent. 'It's a little piece of naughtiness,' Rhonda says."
Enjoy!
Espresso and Chocolate Chip Cookies
BHG Christmas Cookies 2006
8 oz. bittersweet chocolate, chopped (I've subbed semisweet also)
5 oz. unsweetened chocolate, chopped
1/2 cup butter
1-3/4 cup sugar
4 eggs
2 TBSP finely ground espresso beans
1/3 cup sifted cake flour or all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
1-1/2 cups semisweet chocolate chips
In a medium saucepan, combine bittersweet chocolate, unsweetened chocolate, and butter. Heat and stir over low heat until mixture is melted and smooth. Remove from heat. Cool for 10 minutes.
In a large bowl, combine sugar, eggs, and ground espresso beans; beat with an electric mixer on medium to high speed for 2 to 3 minutess or until well mixed and color lightens slightly. Add cooled melted chocolate, beating until combined. In a small bowl, stir together flour, baking powder, and salt. Add to chocolate mixture; beat until combined. Stir in chocolate pieces. (The dough will look like brownie batter.)
Cover surface of dough with waxed paper. Let stand at room temperature for 20 minutes (dough thickens as it stands).
Preheat oven to 350. Line two cookie sheets with parchment paper or foil. Using a 3-oz scoop (or use 3 TBSP of dough per cookie), scoop dough in mounds 2 inches apart on prepared cookie sheets.
Bake in preheated oven about 13 minutes or just until tops are set and the cracks on top do not appear moist. Let cookies stand on cookie sheet on a wire rack for 1 minute. Transfer cookies to wire rack; cool. Makes about 24.
To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.