White Chocolate Espresso Cookies
When taken to either of the To The Limit! variants, these cookies are INSANE. Even in their default format, they are a thing of wonder.
Medium 20
Dessert
Submitted by Siobhan Green
Ingredients
- 4½ cups all purpose flour
- 2 tbsp fresh finely ground espresso
- 1 tsp salt
- 1 tsp baking soda
- 1½ cups (12oz) unsalted butter, melted
- 2 cups lightly packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 12oz white chocolate, cut into ½in chunks (2 cups)
- 5oz (about 1 cup) walnut, pecan or macadamia nuts toasted and coarsely chopped (optional)
Directions
Preheat the oven to 325°F. Line 2 sheet pans with parchment.
In a bowl, stir together the flour, espresso, salt and baking soda; set aside.
In another bowl, whisk together the melted butter, brown sugar and granulated sugar. Whisk in the eggs one at a time, blending well after each addition. Stir in the vanilla. Add the dry ingredients and stir just until combined. Add the chocolate and nuts (if using).
The dough may be refrigerated in an airtight container at this stage for up to 4 days, or it may be frozen, tightly wrapped in plastic wrap, for a month.
Form the dough into ¼-cup size balls, using a ¼ cup measuring cup or ice cream scoop. If the dough has been refrigerated, roll it between your palms. If it is at room temperature, it is easier to scoop.
Place the balls on the prepared pans, leaving 2 inches between them. Bake for 15 to 18 minutes, or until the edges are golden, rotating the pans front to back halfway through the baking time. The centers will be lighter in color, soft, and a bit puffed up. Remember that any cookie will become crisp if over-baked, so watch carefully. One minute too long can make a difference. [Transcribers note- they are still frickin' delicious if crisp]
Set the sheet pans directly on racks to cool. The cookies are best eaten immediately, or they can be stored for up to three days at room temperature in an airtight container; separate the layers with clean parchment or waxed paper.
Notes
Not fun enough? Dip them in Ganache!
Melt 20oz of finely chopped bittersweet chocolate in a double boiler or microwave. Pour the melted chocolate into a small deep bowl, to create a deep pool of chocolate. Cool to room temperature; the chocolate should still be fluid. Dip the cookies halfway into the chocolate to coat, then put on a rack and refrigerate for 10-15 minutes to allow the chocolate to solidify.
Still not fun enough?! Make them into Kahlua Ice Cream sandwiches!
Make the ganache as above. Take homemade or store bought Kahlua ice cream. Scoop into ten ½-cup balls and flatten them in your hands so they are the shape of hockey pucks and the same diameter as the cookies. Place the ice cream discs on a sheet pan and freeze until solid (1 hour). This may be done a day ahead.
Make the ganache as described above. Take two cookies and sandwich an ice cream disc between them and dip in the ganache. Place on a parchment lined sheet pan. Once all the sandwiches are assembled and dipped, freeze until the chocolate is solid - about 10 minutes.