ELINOR KLIVANS' ESPRESSO AND DARK CHOCOLATE CHIPSTERS
Elinor Klivans is the author of several cookbooks. Her latest is "Slice & Bake Cookies." It features 50 recipes that are quick to mix up, stash in the refrigerator or freezer, and have at the ready to slice and bake whenever a sweet craving strikes.
For more information on the book click here: SLICE & BAKE COOKIES
Elinor Klivans' Espresso & Dark Chocolate Chipsters
Makes 32 cookies
Measuring and mixing time 10 minutes
Baking 350 degrees F/180 degrees C/gas 4 for about 14 minutes
1 1/4 cups/155 g unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup/115 g unsalted butter, at room temperature
1/2 cup/100 g firmly packed light brown sugar
6 tbsp granulated sugar
1 tsp vanilla extract
2 cups/340 g semisweet chocolate chips
2 tbsp unsweetened Dutch process cocoa powder
1 1/2 tsp instant espresso dissolved in 1 tbsp water
Sift the flour, baking soda, and salt into a medium bowl. Set aside.
Put the butter, brown sugar, and granulated sugar in the large bowl of an electric mixer and beat on medium speed until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during the mixing. Mix in the egg and vanilla until blended, 1 minute. Reduce the speed to low and mix in the flour mixture, just to incorporate it.
Transfer half of the dough to a medium bowl and set aside. Using the electric mixer on low speed, mix in the cocoa powder to blend it. Mix in 1 cup/170 g of the chocolate chips just to distribute them. Set aside. In the medium bowl and using a large spoon, mix in the dissolved espresso to blend it. Mix in the remaining chocolate chips. You will have a bowl of chocolate dough and a bowl of coffee-flavored dough.
Divide the chocolate dough into two equal parts and on a large piece of plastic wrap, form each into a chocolate log about 8 1/2 in/21.5 cm long and 1 1/2 in/4 cm in diameter. Divide the coffee dough into two equal parts and form each into a log that is the same size as the chocolate one. Using a small spoon or your fingers, press a slight indentation along the length of each chocolate log. If the dough is sticky, flour your fingers lightly. Press a coffee log onto each chocolate log to form two double-colored logs. Roll each up in the plastic wrap.
Refrigerate for at least 3 hours or overnight, until firm, or wrap aluminum foil over the plastic wrap and freeze for up to 2 months.
When ready to bake the cookies, position a rack in the middle of the oven. Preheat the oven to 350 degrees F/180 degrees C/gas 4. Line two baking sheets with parchment paper.
This frozen dough would be difficult to cut and should be defrosted in the refrigerator for at least 3 hours or overnight before it is sliced.
Use a large sharp knife and a sawing motion (this helps cut through the chocolate chips) to cut each cold log into 16 slices, a generous 1/2 in/12 mm thick. Place the cookies 2 in/5 cm apart on the baking sheet. If any dough crumbles, simply press it back onto the cookie. Bake the cookies one sheet at a time just until the edges are firm, but the centers feel soft if touched lightly, about 14 minutes.
Let cool on the baking sheet for 10 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 3 days.