Wednesday, June 4, 2008

Espresso Chocolate(x2) Chip Cookies

Oh how happy I am with these cookies! They are everything I could want. Complex, quality, robust, yet tender and well rounded. Oh, did I mention they are also quite rich?

Anyway... The first batch of these I made was a bust... Between veganizing recipes and trying them for the first time, I have my work cut out for me. The first ones I made did not have enough flour in them. I had my suspicions confirmed when the batter fanned out over the pan when I put them in the oven. I added more flour to the rest of the mix and sure the cookies were good but they had been over-beaten at that point. They were a very intriguing almost-shortbread style cookie... good but, hrh. The 2nd time I made them I added more flavor and voila!

So here is the recipe below. It includes cold pressed coffee, you could use regular espresso or instant coffee instead. I am just putting down what I used.

1 c 365 organic all purpose baking flour
3/4 c cocoa powder (I used part Hershey's, part Valrhona I think)
1/2 t baking soda
1/2 baking powder
1 T Bob's Red Mill egg replacer
1 T espresso beans, finely ground
8 oz by weight butter substitute (about 1 cup, I really need to keep to volume measurements).
3/4 c dark brown sugar (I used muscadova)
2 T light brown sugar (again muscadova)
1/2 c + 1 T granulated sugar
1 t vanilla extract
1/2 t kosher salt
2 T cold press coffee
2 T water
1 1/3 c (vegan) chocolate chips of choice

Sift together flour, cocoa powder, baking soda, baking powder, ground espresso, and egg replacer. In the mixer bowl (or large bowl if doing this by hand) cream together butter replacement and sugars. Don't over-mix. Just get consistent. Make sure to scrape down sides if not hand mixing. The mix should still be cool.

Add the liquid ingredients and salt, stirring until just combined. Add the sifted ingredients in two parts, stirring gently until just combined. Add the chocolate chips and mix just enough to distribute. Cover and refrigerate for at least 30 minutes to overnight.

When the dough has chilled, position racks in the middle of the oven and preheat to 350. Line sheets with parchment paper or use silpats. Get dough from fridge, and scoop up 1 inch balls (or whatever size you like, really). Set about 2 inches apart (or more for larger cookies). Bake for about 10 minutes, a little longer if you want them crisper. I baked them so they still looked a little 'raw' in the middle. When done, take out of oven, and transfer to a rack to cool off.

I liked these best still warm, but they keep pretty well for a couple of days after, in an air tight container.

1 comment:

Greg said...

Hershey's? You used dutch process cocoa? Blasphemy.