Wednesday, November 30, 2011

1 Year Blogiversary & Mocha Cookies

So it might have seemed that I had fallen off the face of the planet, but I am back.  I started a new job and I am working a normal 40 hour week.  Its been hard getting into a routine where I have time to bake, but I am working it out.  In other exciting news, I just past my 1 year of blogging mark which is a big milestone.  I cant believe its been a year, and man oh man so much has changed.   I went from a student with a passion for baking to a hard working 9-5er with no time to bake.

Anywhoo.  Thanksgiving just past and we are rolling up on Christmas real fast.  This is when the big scramble for baking and gifts hits us like a ton of bricks.  There is never a enough time in the day to get everything done, but I think I discovered something that might help.  These cookies!!  These cookies have a rich chocolaty brownie flavor with espresso!  What more could u ask for.  This are great for a mid-day pick-me-up or perfect to add to your holiday cookie tray, just don't let the kids get to them!



Mocha Cookies - Adapted from Martha Stewart
Yield: 3 Dozen
Ingredients:
2 Cups Flour
1/2 Cup Cocoa Powder or Dark Special Cocoa
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon (Optional)
2 Tablespoons Instant Espresso Powder (I used Starbucks VIA Packages)
1 Teaspoon Vanilla
3/4 Cup (1 1/2 sticks) Unsalted Butter, softened
1 Cup Packed Light-Brown Sugar
1/2 Cup Sugar
1 Egg, plus one egg yolk
1 Cup bittersweet or semisweet chocolate, coarsely chopped (I used chocolate chips)

Directions:
  1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, cinnamon, and baking soda; set aside. 
  3. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. 
  5. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.
  6. Using a cookie scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 18 minutes. Remove from oven; let cool completely before removing cookies.
  7. Enjoy!!

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