| Author | Message | ||
     natasha New member Username: natasha Post Number: 5 Registered: 7-2003 Rating: N/A |
Here is a recipe for coffee/chocolate/Kahlua cookies from Tish Boyle's The Good Cookie. I have also included some little notes that I posted on another board. I am really enjoying Tish Boyle's book so far. These cookies are very rich, so make 'em small, and ENJOY!! The texture is a bit like brownies, and the chocolate/coffee cookies go wonderfully with the Kahlua filling. They are a little time-consuming, in that they require chill time, but actual prep time is not that long. Well worth it, IMHO! They're some of the best chocolate-flavoured cookies I have EVER made. I can't wait to share these with more family and friends. Amy-oes Makes about 33 sandwich cookies. This is what Tish Boyle writes in her book about them: "Amy Berg is the creative and very busy baker behind New York's famed Amy's Cookies. Her cookies are sold at such culinary landmarks as Dean & Deluca, Grace's Marketplace, and Balducci's. This is one of her most popular cookies, a very dark chocolate sandwich cookie, subtly flavored with coffee and filled with a creamy, rich Kahlua-flavored buttercream. It is crucial that you do not overbake these delicate cookies; if you leave them in the oven for even a minute or two too long, they may have a burnt taste. Amy-oes freeze extremely well." Dark Cocoa Cookies 1 1/4 cups all-purpose flour 2 teaspoons instant espresso powder, such as Medaglia d'Oro 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup Dutch-processed cocoa powder, preferably Valrhona, sifted Kahlua Buttercream 3 tablespoons unsalted butter, softened 1 cup plus 2 tablespoons confectioners' sugar 1 tablespoon Kahlua 1 teaspoon vanilla extract Special Equipment 2-inch scalloped round cookie cutter Make the Dough 1. In a medium bowl, whisk together the flour, espresso powder, and salt. Set aside. 2. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugar and beat until light and fluffy, about 2 minutes. Reduce the speed to low and add the egg, mixing well and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. Gradually add the cocoa powder, mixing until blended. Scrape down the sides of the bowl. Add the flour mixture in three additions, mixing just until blended. Scrape the dough out onto a work surface and divide it in two. Shape each piece into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, until firm. Cut and Bake the Cookies 3. Position a rack in the center of the oven and preheat to 325 degrees F. Line two baking sheets with parchment paper. 4. Place one of the dough disks on a very lightly floured work surface, sprinkle it lightly with flour, and, using a rolling pin, roll it out to a thickness of 3/16 inch. Using a 2-inch round scalloped cookie cutter, cut out as many rounds as possible and arrange them 1/2 inch apart on the prepared baking sheets. Gather up the scraps, reroll them, and cut out more rounds. Bake the cookies, one sheet at a time, for 7 to 9 minutes, until they no longer look wet; the cookies should still be soft to the touch. Do not overbake (or they may have a burnt taste). Transfer the cookies to a wire rack and cool completely. Repeat with the remaining dough. Make the Buttercream 5. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the confectioners' sugar, then add the Kahlua and vanilla extract, and beat until blended. Scrape down the sides of the bowl. Increase the speed to high and beat until the buttercream is creamy, about 2 minutes. Assemble the Cookies 6. Spoon about 3/4 teaspoon of the buttercream onto the center of the bottom of half of the cookies. Top each with another cookie, right side up, and press the cookies together lightly until the filling spreads evenly to about 1/16 inch from the edges. Serve, or refrigerate. Bring to room temperature before serving. | ||
| lorilei New member Username: lorilei Post Number: 8 Registered: 7-2003 Rating: N/A |
Thanks, Natasha  (hope I didn't inconvenience you by requesting them... I figured the constituents of this board would appreciate them...) lorilei ~*~*~*~*~*~*~*~* | ||
| gail Junior Member Username: gail Post Number: 69 Registered: 6-2003 Rating: N/A |
These sound even more dangerous than Dares. Will copy and file for experimentation once the weather cools down. Thanks, O Drinking Buddy! | ||
| foxychris Senior Member Username: foxychris Post Number: 832 Registered: 11-2002 Rating: N/A |
Thank you, these sound wonderful, worth breaking my diet for.....He he he! I have lots of house-guests coming in a couple of weeks, do you think that they would freeze well? 
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| gail Junior Member Username: gail Post Number: 71 Registered: 6-2003 Rating: N/A |
Hi Chris, As it so happened, I noticed that Natasha mentioned on the welcome thread that these cookies freeze very well. So much for the diet, hmm? | ||
| monica Senior Member Username: monica Post Number: 489 Registered: 5-2003 Rating: N/A |
Ohhhhhhhhhhh these sure are dangerous!!!! Sound delicious!!! Thank you natasha! Monica :-) | ||
| natasha New member Username: natasha Post Number: 6 Registered: 7-2003 Rating: N/A |
No inconvenience at all, Lori. Not to worry. Hope you guys enjoy them, if you try them! If you don't want to bother with the filling, I've found them to be very good on their own -- not too sweet, and lovely with a cup of coffee (can you tell I really like my coffee??). Natasha | ||
| jacqui Board Administrator Username: jacqui Post Number: 4047 Registered: 12-2001 Rating: N/A |
Well Natasha, you have certainly jumped in with both feet!! I am not a chocoholic, as many others are here, but the filling hooked me. Also am not a baker (give me vegetables or give me death) but at the holidays I bake lots of different cookies for friends and neighbors - these will be on my roster. Thanks  J™
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| foxychris Senior Member Username: foxychris Post Number: 844 Registered: 11-2002 Rating: N/A |
Just neen out on a Supermarket trek....can't find instant esspresso powder anywhere...do you think double the amount of instnat coffee?
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| natasha New member Username: natasha Post Number: 7 Registered: 7-2003 Rating: N/A |
Hi foxychris, Actually, I believe I have done that in the past -- added extra instant (I probably added 2x, as you suggested) instead of espresso powder. The cookies still turned out fine. Good luck! | ||
| foxychris Senior Member Username: foxychris Post Number: 846 Registered: 11-2002 Rating: N/A |
Thanks much Natasha.
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| foxychris Senior Member Username: foxychris Post Number: 879 Registered: 11-2002 Rating: N/A |
You have to try these decadent little buggers...they are wonderful. I mis-read the recipe, I made the dough into a log before chilling it, then I cut it in thin discs, however it worked out well.  Natasha!
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| natasha New member Username: natasha Post Number: 8 Registered: 7-2003 Rating: N/A |
Hi foxychris, Yay! You liked them!! I'm so glad Natasha |
