Wednesday, 23 December 2009
Chocolate and coffee are flavours made for each other. Whether mixed together hot into a mocha or enjoyed as simply as a square of chocolate with a cup of hot coffee, the way the flavours complement each other makes for a combination that is hard to beat!
When I was browsing (as I do every year) through Martha's Christmas cookie list, I came across this recipe for Chocolate Espresso Snowcaps. The crackled top caught my eye and the stark contrast between snowy icing sugar and dark chocolate cookie makes for an attractive cookie. I'd never rolled unbaked cookies in icing sugar before so this was a new technique to me. The resulting treat is dark and chocolatey with the complex espresso flavour lingering behind. I made these as part of my Christmas baking but they are suitable as a year round treat.
I've reprinted the recipe with metric conversions.
60g plain flour
35g cocoa powder
4 tsp espresso powder
1 tsp baking powder
Pinch of salt
4 tbsp unsalted butter
135g soft light brown sugar
1 large egg
115g dark chocolate (melted and cooled slightly)
1 tbsp milk
Icing sugar, for coating
In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt.
With an electric mixer, cream butter and brown sugar until light and fluffy.
Beat in egg until well combined then mix in cooled chocolate.
With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment.
Shape dough into 1-inch balls. Pour icing sugar (about 60g) into a medium bowl and, working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart.
Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.