Tuesday, November 29, 2011

Double Chocolate Espresso Crackle Cookies



Assumptions are tricky business.  Take for instance, don't assume that after you scream at kindly beg your beloved felines to stop scratching the hell out of your brand new couch, that they will refrain from doing so.  Don't assume that just because you've never before worked this hard in your life, that you'll get that raise.  Don't assume that just because you had the best. date. ever. the cute boy will call.  And don't assume that just because he didn't means the world will stop turning.  And for God's sake don't assume that people can read your mind, unless of course you're hanging out with Sookie Stackhouse (if you are, what fun!).  And never assume you have the proper ingredients on hand before you start a recipe.  Do a little digging first.  Don't do what I do. 




You're going to laugh when I tell you what kind of chocolate I used in these cookies.  For some reason I thought the recipe called for cocoa.  Not sure why in hell I thought that as I haven't seen the recipe in a year.  I assumed cocoa was listed amongst the ingredients, and I was dead wrong.  Semi-sweet and milk chocolate chunks all the way.  There was not nearly enough Callebaut chocolate on hand, but luckily further frantic digging in my cupboard produced an unlikely hero - the 99 cent IKEA chocolate bar I hastily grabbed at while waiting 30 minutes in line.  Who knew my impulse buy would come to my rescue?  I'm not super proud I had to swap in cheap lesser quality chocolate, but I kind of figure it all balances out with the Callebaut.  Not my finest culinary moment, but hey, sometimes a girl has to do what a girl...



So there I was on a Friday night, in my bunny hug hoodie and leggings and wool slippers, singing along to David and Freddie and mixing up a mighty fine cookie dough.  (Sometimes I'm positive I put the "ee" in "geek" and I'm down with that.)  One of the beautiful things about this cookie is that you can break it up in stages...do the dough up the night before and bake the cookies off in the morning.  The dough is quite soft, so it does that need that extra chilling time.  I love tossing the dough in icing sugar and making a mess, but hey, it's only sugar.










If you need a cookie recipe to add to your pile this holiday season, look no further.  These babies are soft and oh so fudgy - perfect for stashing away in the freezer and for sending across the country to loved ones, or just down the road.  Chocolate lovers will rejoice!  And look how darn pretty they are, all crackled up.  A cookie plate needs a little drama, no?  I found this recipe in a Robin Hood flour recipe booklet, but I've switched things up quite a bit.  For instance, the original calls for just 2/3 can of condensed milk.  And what is going to happen to the other 1/3?  If you're like me, it would just sit in my fridge and drive me mental.  Or it would go in my coffee, and like I need that.  Plus the recipe calls for shortening instead of butter, and I just think that's weird.  I'll save my shortening for pie dough, thank you very much.  And I added the espresso because when I was searching for chocolate I found instant espresso.  Hooray!  What else did I do.  Oh, increased the flour to balance out more condensed milk. I think that is all...Below is what my recipe ended up looking like after I played around on that Friday night.  Pretty good,  all things IKEA considered.  Now excuse me a moment while I detach claws from couch. 




Double Chocolate Espresso Crackle Cookies

1/4 cup butter
1 1/4 cups (312ml) semi sweet chocolate chips or chunks (substitute IKEA chocolate if you dare)
1 tsp instant espresso powder
1/4 cup granulated sugar
2 eggs
1 300ml can sweetened condensed milk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups (375ml) milk chocolate chunks/chips
3/4 cup icing sugar, sifted

Preheat oven to 350*F.  Line 2 bake sheets with parchment.  In a glass bowl melt butter and chocolate in microwave on medium, OR, do what I did and melted chocolate and butter in a large saucepan on the stove over medium heat.  Add the espresso powder after it's melted.  Stir in the sugar and eggs, one at a time, stirring well after each addition.  Let cool 5 min.  Mix in the condensed milk, and vanilla.  Add the flour, baking powder, salt and milk chocolate chips.  Mix well to combine.  Dough will be soft.  Refrigerate over night, or for 8-12 hours. 
Have your sifted icing sugar in a shallow bowl.  Between the palms of your hand, roll pieces of chilled dough to form 1 1/4 inch (3 cm) balls.  Drop balls into icing sugar and toss lightly until well coated.  Place on prepared bake sheet and flatten just slightly.  Repeat with remaining dough, spacing about 1 1/2 inch apart.  Bake for about 10 minutes, until beginning to feel firm in centre.  Let cool on bake sheet on wire rack for 5 minutes, then transfer cookies to wire racks to cool completely.  Makes about 45-48 cookies. 


15 comments:

  1. Renee - I love reading your blog!! this looks fantastic.... makes me think of lovely cold Canada winter days... Katey x

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  2. Thanks Katey! Hope you are well, all snuggled in for a Scottish winter. I've a feeling you really, really like these cookies!

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  3. The pictures are so festive! I'm definitely putting this cookie on my to do list. Love how you got through your "make it work" moment with that candy bar!

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  4. Cookies with crackly tops always look so pretty on a cookie tray.

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  5. what can you substitute for expresso powder or is it something I need to have in my kitchen?
    Jean

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  6. I just read the blog after reading the recipe. WOW, you are sooooooo entertaining. Thanks for the chuckles.
    Jean

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  7. Jean, you can omit the espresso powder if you don't have it handy. I love to bake (no kidding!) so I like to have it in the cupboard. I'm glad I made you chuckle today :)

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  8. Festive chocolatey treats, what's not to love? Nothing wrong with a little Ikea chocolate. ;)

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  9. I love a good save like that! I suspect IKEA chocolate beats Hershey's by a mile so I'm sure it was fine. Love the look and sound of these gorgeous cookies! And good luck with the kitty situation. Our couch is barely three years old and the dogs have already trashed it.

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  10. So I just started these... And noticed I have to refrigerate the dough overnight. Uh oh... I guess I'll stick them in a freezer for a bit instead?

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  11. Hi Giordana, you can totally freeze the dough until it's firm enough to roll between your hands. Good luck!

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  12. This looks delicious. Would love for you to share this with us over at foodepix.com.

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  13. They really look festive and delicious. What makes me more excited is the addition of espresso in the crinkles. Yum!Thanks for sharing Renee'!

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  14. Yummy! I can't wait to try these!

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  15. Oh my goodness. I saw this recipe on stumble upon and knew I had to make it. My dear, I shall forever be grateful. These are delicious...truly delicious. You are an artist. Thank you

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