Double Chocolate Espresso Cookies…Mmmmmm!

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Ok…so today Mac left for another week away (such is life on an IndyCar team)…and that left me here…by myself…again.

I guess I need to get used to his travelling…because it will happen every week from February through August. I know there are things that I needed to be doing, but I found myself sucked into the Food Network.  This channel is ADDICTING. I can’t help it. There are so many delicious things that are created on each show that I feel like I just NEED to try…

THAT HAPPENED TODAY.

While watching Giada at Home, Giada was showcasing comfort food recipes with her sweet little girl, Jade.  The first recipe she shared was a recipe for Double Chocolate Espresso Cookies.

Um. Yeah.

As I was watching her mix together eggs, sugar, vanilla, butter, chocolate, flour, baking powder, cocoa powder, salt, and chocolate chips, I thought, “Hey! I have all of those things! I’m going to make those!

Well, I didn’t have all of the EXACT ingredients, but I had a couple of pinch hitters that would work.

You can find her original recipe here.

AND here is what I used:

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  • 6 ounces bittersweet chocolate, finely chopped (Pinch-Hitter #1: subbed for semi-sweet chocolate)
  • 2 tablespoons butter, at room temp
  • 1 instant coffee packet (Pinch-Hitter #2: subbed for the 1/3 cup choc. covered espresso beans)
  • 1 cup flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs, at room temp
  • 2 tablespoons water, at room temp
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips

NOW here is what you do:

  1. Place your oven rack in the center and preheat the oven to 300 degrees. Line your baking sheets with parchment paper or silicone mats.
  2. In a small bowl (set up like a double boiler), combine the 6 ounces of chopped chocolate with the butter.  Bring water in pot to a light simmer and stir the chocolate occasionally until the chocolate has melted completely and the mixture is smooth. (You can also microwave in 30 second increments stirring after every 30 seconds, until smooth.)
  3. In a medium bowl whisk together the coffee packet, flour, cocoa powder, baking powder, and salt.
  4. In another medium bowl, whisk together egg, sugar, water, and vanilla.  Gradually add the dry ingredients and stir until thick and smooth.
  5. Fold in the melted chocolate/butter mixture. Stir in the chocolate chips.
  6. Using an ice cream or cookie scoop, scoop level 1/4 cup (2 ounce) dollops of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, about 18-20 minutes.  Allow to cool completely on the baking sheets before serving.

These cookies are DEEEELICIOUS. They are cakey, fudgy, and super chocolatey with a hint of coffee yumminess…

They are particularly good with an ice cold glass of milk…..MMMmmmMMMmmm! 🙂

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You have to try these. At least once. SO. GOOD.

Enjoy! 🙂

Easy Sugar Cookies!

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Mac, my wonderful husband, loves sweets, but he LOVES sugar cookies.

Particularly sugar cookies from a little bakery cafe back home, Elegance Bakery.

Well…I love to bake, but I’m not a huge fan of sugar cookies because they tend to need to be refrigerated and then rolled, and cut, and decorated.  They are just a lot of work. Usually.

So Mac has been asking for the past few weeks if I could make him some sugar cookies and today, since it was chilly outside, I decided to give in and bake him some sugar cookies.

(I’m such a good wife!) 🙂

I researched various different sugar cookie recipes and read the reviews so that I could get an idea of what I was about to dive into…I finally decided on this simple recipe from callmepmc.com.

This recipe seemed simple (I had all of the ingredients) and NO REFRIGERATION needed!!! (YAY!!) 🙂

That means no waiting around for an hour or more before rolling, cutting, decorating, and baking! Whoop, whoop!

What You’ll Need:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 2 3/4 cups all-purpose flour (I used Gluten-Free, All-Purpose Flour from Trader Joe’s because that’s what I had on hand.)
  • 2 tsp baking powder
  • 1 tsp salt
  • Various colored sugars or sprinkles for decorating (you can also frost/glaze these if you prefer)

Preheat your oven to 400 degrees.

In a large bowl of an electric mixer, cream butter and sugar together until light and fluffy; about 5 minutes. (Note: I let my butter get SOFT-almost mushy-before putting it in the bowl. I think this helps get it nice and fluffy!)

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Once creamed well, add egg and vanilla.

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In a separate bowl, SIFT together flour, baking powder, and salt. (NOTE: I find sifting makes cookies seem fluffier….it could just be me, but I always sift.)

Spoon the flour mixture into the butter mixture a little at a time until well combined.

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Split dough into two parts, and roll one half of the dough out to 1/8 inch thickness. (NOTE: I use powdered sugar in lieu of flour on my rolling pin and counter-top.)

Dip cookie cutter in powdered sugar before cutting. (NOTE: I don’t have any cookie cutters, so I use a small juice glass.) Roll and cut until all dough is used.

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Decorate with colored sugar or sprinkles.

Bake on and ungreased cookie sheet, or use parchment paper for 6 to 7 minutes. Cool for 2 minutes on cookie sheet before removing to cooling rack to cool completely.

TA-DA!! 🙂

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If you want to frost or glaze these, do that after they have cooled completely.

Here is a recipe for a yummy, but simple glaze.

What you’ll need:

  • Powdered Sugar
  • Fresh Lemon or Orange Juice
  • Food Coloring (optional)

In a small bowl, combine a couple tablespoons of powdered sugar with some fresh lemon or orange juice until smooth (will be slightly liquidy). If too thin, add more sugar. If too thick, add more juice. Add food color of choice to create desired color.

I hope you had a SWEET Sunday like me! 🙂

Happy Baking!