Friday, June 17, 2011

Chocolate espresso roll-out cookies

I'm almost not too sure how to describe these cookies.  They are buttery like shortbread but not quite as crumbly and almost cracker-like.  The sweetness is subtle and nicely offset by the addition of sea salt.  It was hard to stop munching on these as I baked them and before I knew it I had eaten quite a handful without even feeling any cookie-overdose!  Someone suggested that these would be great for ice cream sandwiches and I think they would hold up quite well for that.  

Chocolate Espresso Roll-out Cookies
Adapted from smitten kitchen
Makes about 4-5 dozen

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, room temperature (or one stick salted, one stick unsalted)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon espresso powder
2/3 cup unsweetened cocoa
Sea salt
  1. Preheat oven to 350F.  Line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, salt and baking powder.  
  3. In a large bowl, mix butter and sugar until light and fluffy.  Add eggs and mix thoroughly.  In a small bowl, dissolve espresso powder in the vanilla.  Add espresso mixture to the large bowl and mix to combine.  Add cocoa and mix until combined.  Slowly add flour mixture and continue mixing until the dough is smooth.  Wrap dough in plastic wrap (or place into a gallon-sized ziplock bag) and chill in the refrigerator for at least 1 hour.  
  4. Roll out cookie dough to 1/8" thickness on a well-floured surface.  Cut dough into desired shapes and set on cookie sheet.  These cookies only spread a little bit so cookies can be placed 1/2" apart.  Sprinkle cookies with a pinch of sea salt.  Bake for 8 minutes or until the edges are firm and the centers are slightly puffy.  Transfer to a wire rack and cool completely.

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