Well if you didn’t know Christmas was in the air…you need to get your nostrils checked.
It’s here people!
Trees has been trimmed, cards have been addressed, gifts have been purchased (ok just a few…) and cookies are a baking (ok a lot)!
Since I was out of commission for a couple of days due to some seriously lame oral surgery, I decided to spend my days baking. Espresso Chocolate Crinkle Cookies? Def one of my faves. Baking in pajamas? My fave of all faves.
If you do not have instant espresso in your house, please go get some now. Not to actually make coffee with (ew.) but to add to any baking recipe with chocolate. It brings out all of the chocolaty goodness in chocolate and (minus this recipe where you are supposed to taste the espresso) you do not taste a lick of coffee. Ina Garten’s Chocolate Ganache Cupcakes are the perfect example! Just a teaspoon does the trick.
Back to cookies. These Espresso Chocolate Crinkle Cookies make a lovely gift. Wrap in cellophane with a big red bow and pair with a bottle of red wine or 1lb of your favorite coffee!
Let’s get to baking.
Start with some semisweet chocolate. I had a few chocolate chunks leftover so I added them into the mix.
Place it on a double boiler, stir frequently (do not leave unattended) and you’ll end up with this…
Set aside to cool.
Sift flour, unsweetened cocoa, instant espresso, baking powder and salt and set aside.
Cream together butter and brown sugar. And add cooled chocolate.
Add dry into wet. Mix well. Then add just a touch of milk
Now roll out a sheet of plastic wrap and place dough in the center. Roll into something that resembles a “disc”.
Chill in the freezer until firm. Roll chilled dough into 1-inch (or so…) balls and coat with sugar.
Be sure to roll in loooots of sugar.
Bake. Once cooled, stack ‘em up and enjoy!
Slightly adapted from Martha Stewart’s Chocolate-Espresso Snowcaps
What you need:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tablespoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light brown sugar
1 large egg
4 ounces semisweet chocolate, melted and cooled
1 tablespoon milk
What to do:
Mix together flour, cocoa, instant espresso, baking powder and salt in a medium bowl. In a separate bowl, cream together butter and brown sugar. Beat in one egg, until well combined. Mix in cooled chocolate (chocolate must be cooled as to not curdle the egg). Turn your mixer on low, and add flour mixture in three parts. Beat in milk.
Flatten dough into a disk (or square in my case), wrap in plastic and freeze for about 45 minutes.
Preheat oven to 350 degrees. Line baking sheet with parchment. Roll dough into 1-inch balls and set aside on plastic wrap. Put confectioners’ sugar in a small bowl and roll each ball in sugar. Be sure to cover all surfaces (roll them twice if needed).
Place on lined baking sheets, 2 inches apart. Bake for about 12 minutes (cookies will have spread and will still feel soft to the touch). Cool cookies on wire wrack.