And now the finale to all the fun I’ve had with Uncommon Grounds: An adventure involving coffee and chocolate, which are two of my favorite things on the planet. I found a recipe in 1000 Chocolate Baking and Dessert Recipes from Around the World for Chocolate Temptation cookies, and decided to give the recipe a try. They. were. GLORIOUS.
From that point, you add in the chocolate, butter and coffee mixture, stirring until smooth. Next up you sift a mixture of flour, baking powder, and salt into the mix, along with chocolate pieces and almond extract.
Next, put tablespoonfuls of dough onto a greased baking sheet or greased parchment paper and stick them in the oven to bake!
Once they’ve cooled, it’s time to pipe melted chocolate onto them (I used a ziplock bag!).
I did the white chocolate first…
…and then I did the milk chocolate!
The cookies turned out fantastic, though the coffee flavor was quite subtle. As you can see in the first picture above, I used Starbucks Breakfast Blend for my cookies, but that was just because that was what I had on hand. When I brought the cookies to work, we decided to do a tasting with a French press of Espresso roast, which goes well with nutty, chocolatey flavors. The pairing was FABULOUS, so I’m thinking that perhaps next time I make these cookies I’ll use a darker roast coffee brewed more strongly instead of the Breakfast Blend. Do you have a favorite recipe that incorporates coffee?
Chocolate Temptations (adapted from 1000 Chocolate Baking and Dessert Recipes from Around the World)
3 1/4 oz unsalted butter, plus extra for greasing
12 1/2 oz semisweet chocolate
1 tsp strong coffee
scant 3/4 cup brown sugar
generous 1 1/3 cups all-purpose flour
1/4 tsp baking powder
pinch of salt
2 tsp almond extract
scant 2/3 cup chopped walnuts
scant 2/3 cup chopped hazelnuts
1 1/2 oz. white chocolate
1. Preheat the oven to 350 degrees F. Grease a large cookie sheet or parchment paper. Put 8 oz of the semisweet chocolate with the butter and coffee into a heatproof bowl and heat in 30 second bursts in the microwave, stirring in between each burst until chocolate is almost melted.
2. Meanwhile, beat eggs in a bowl until fluffy. Whisk in the sugar gradually until thick. Add the chocolate mixture and stir until combined.
3. Sift the flour, baking powder and salt into a bowl and stir into the chocolate mixture. Chop 3 oz of semisweet chocolate into pieces and stir into the dough (or use semisweet chocolate chips to make things go even faster!). Stir in the almond extract and nuts.
4. Put tablespoonfuls of the dough onto a cookie sheet, transfer to the preheated oven, and bake for 16 minutes. Transfer to a wire rack to cool, or if using parchment paper, pull paper off cookie sheet and set aside to cool. To decorate, melt the remaining chocolate and spoon into pastry bags or ziplock bags with the ends cut off, then pipe lines onto the cookies.