WOW!!!!! We went for quite a stretch without any guest chefs, and now I have two within a week of each other. I LOVE IT!!!!! This time it is my dear friend, Janet Townley, who is my guest chef. You have “met” Janet many times through my blogs. She and I have been great friends for a long, long time. We always have so much fun together, both in and out of the kitchen. Janet is a fantastic cook and loves to “play with her food” just like I do. But as good of a cook as she is in general, her specialty is making cookies. And when she bakes cookies, SHE BAKES COOKIES!!!!!!!
Janet’s cookie recipe that she is sharing with us today is for her chocolate dipped espresso cookies. She always makes these to perfection, but this time, she really outdid herself. They are my favorite cookies that she makes, and I love all kinds of cookies. Janet calls these her “6-hour cookies” because they are labor intensive, so she only makes them on special occasions or for special people. I am always so glad when she does make them, and even more glad when I get some too. They are worth EVERY bite, and I like to eat them nice and slow to savor all the flavors.
Chocolate Dipped Espresso Cookies
1 1/4 cups flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1 tsp instant espresso powder or instant coffee
1/4 tsp salt
1 cup unsalted butter, softened (2 sticks)
1 tsp chocolate extract
1 cup powdered sugar
3 (1 oz) chocolate baking squares, melted – Janet likes Ghirardelli the best
3 oz white chocolate, melted – Janet likes Ghirardelli the best
Preheat the oven to 325* F or 170* C.
Line your baking sheets with parchment paper.
Make or use a round disk about 5 1/2 inches in diameter to use as your cookie guide.
Combine the dry ingredients together and set aside.
Cream the butter and slowly add the powdered sugar and chocolate extract. Gradually stir in the dry ingredients and mix until everything is just blended. DO NOT overmix. These cookies are supposed to be delicate and light.
Divide the dough into 3 equal portions, to about 6 3/8-6 1/2 oz each. Work with one portion at a time, keeping the unused portions covered in plastic wrap until you are ready to use them. Place the portions on the prepared baking sheets and cut your circles using the guide, into circles of 5 1/2 inches each.
Bake for 20-25 minutes or until the cookies are firm to the touch. Allow the cookies to cool for about 5 minutes, then score them while they are still warm to cut them into wedges. Once the cookies are cut into wedges, allow them to continue to cool completely before dipping the edges in the melted chocolate.
Melt the dark chocolate first then dip one corner of each cookie into the melted chocolate, shaking off the excess chocolate. Place the cookies on a baking sheet lined with parchment paper once again and place the tray in the freezer for a few minutes to set the chocolate.
Once the chocolate is set, repeat with the white chocolate until all the cookies are dipped.
These cookies are light and delicate, but decadently rich at the same time. It is REALLY hard to stop at just one. Thank you so much Janet, for FINALLY sharing this recipe. These are some of my favorite cookies.
Stay safe, stay well, and for those of you under snomageddon watch, stay warm. ‘Til next time.