Baking & Dessert

By Lindsay Hunt | December 20, 2010

Photo: Lindsay Hunt

There’s a fine line between sharing and hoarding baked goods that I love.  Usually I can tip-toe with elegance on the delicate line of “want to share because its so delicious” and “don’t want to share because I want it all” with my generosity intact.  A batch of Espresso-Chocolate cookies challenged the core of my generosity, which is an inconvenience during the season of giving.

Perhaps I shouldn’t have expected otherwise.  In his headnote for these cookies in New American Table, Marcus explains that this recipe comes from his aunt.  Family member’s recipe? Swedish Aunt?  One pound of chocolate?  Check!  Many a good recipe have come from a family member, chocolate is a frequent star in delicious baked goods, and I’m increasingly intrigued by Sweden  After the delicious polkagriskola, (Swedish peppermint caramels,) I shared last week, I’ve been wanting to return to the desserts of snowy Lapland.

Despite any grinch-like tendencies that had developed, after consuming the cookies in mass-quantities, I still had many left to share.  I gifted boxes of the cookies with recommendations to enjoy with a frothy cappuccino, or to sandwich two around a scoop of vanilla ice cream.  With these cookies, you can’t go wrong.

Espresso-Chocolate Cookies Recipe

Servings: 36 cookies

Ingredients

  • 1 pound semisweet chocolate, roughly chopped (I used Caillebaut)
  • 1 vanilla bean
  • 3 tbsp hot, brewed espresso
  • 2 cups unbleached all-purpose flour
  • 1/2 cup natural, unsweetened cocoa powder
  • 2 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp (3/4 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, at room temperature

Directions

1. Preheat the oven to 350 degrees F.

2. Set a small metal bowl over a saucepan of simmering water. Add the chocolate and stir until melted. Remove the bowl from the heat. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into the bowl. Discard the vanilla bean. Add the espresso and stir to combine.

3. Sift together the flour, cocoa powder, baking powder, and salt. Set aside.

4. In the bowl of an electric mixer fitted with a paddle attachment, add the butter, granulated sugar, and brown sugar and mix until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, combining each egg before adding the next, scraping down the sides of the bowl as necessary. Slowly pour in the chocolate mixture and mix to combine. Reduce the speed to low and add the flour mixture, mixing until well combined. Let rest for 10 minutes.

5. Using a 1 1/2 inch ice cream scoop, scoop the batter into balls and place about 2 inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until set. Remove from the oven to a wire rack. Cool completely before serving.

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