Wednesday, December 19, 2012

Double Chocolate Espresso Cookies with Salted Caramel Frosting

You are in for a treat.
A while back I bought espresso powder from King Arthur Flour and I have been dying to use it.
You'll agree. This was the best way to use it.
These are the Double Chocolate Espresso Cookies that I made for the "grand exchange" with Salted Caramel Frosting.
These cookie sammies are all of chocolatey, rich, and sinful. Incredibly sinful. 
You will want to keep chompin' on 'em, but I warn you, when I say they are rich, I mean it.

Double Chocolate Espresso Cookies
Recipe adapted from Lovin' From the Oven

1 cup flour

3/4 cup natural cocoa powder I try not to use Dutch process because it's processed with Alkali.
1 tsp baking soda
1/4 tsp salt
1 1/4 tsp espresso powder
8 tbs unsalted butter
2/3 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup semi-sweet chocolate chips

1. Whisk flour, cocoa, baking soda, salt, and espresso powder in a bowl and set aside.

2. Using an electric mixer cream together butter and sugars.
3. Add vanilla and egg.
4. Gradually add the powder mixture until just incorporate. 
5. Add chocolate chips. You might have to knead with your hands.
6. Divide the dough and roll each section into two logs. I made mine 1 inch wide and about 12 inches long. Refrigerate until hard enough o slice through.
7. Cut the logs into 1/2 inch slices and bake for 8-10 minutes.
8. Let those babies chill out on a cooling rack.

Side note: If you want thiner slices you might want to use mini-chocolate chips because they are tricky to slice...those chips are stubborn.

Salted Caramel Frosting
Adapted from

1/2 cup salted butter
1/2 cup dark brown sugar
1/6 cup heavy cream I don't actually have a measuring cup this size. I eye-balled it.
2 cups powdered sugar
1/2 tsp vanilla
1/2 tsp fine sea salt

1. Bring first 2 ingredients to a rolling boil in saucepan over medium heat, whisking constantly
2. Stir in cream and return to a boil; remove from heat
3. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment I didn't use one. Whoops.
4. Beat 7 to 10 minutes or until thickened. Use immediately. 

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