Tuesday, December 14, 2010
I had some crushed peppermint that I wanted to use in baking, and thought it would be great with chocolate.
But when I got around to mixing up the ingredients, my plans took a left turn. I had the bottle of vanilla out, then decided to add coffee liqueur instead. I used a local Colorado brand, but any one you like should be fine.
Thin and Chewy Chocolate Coffee Cookies
2 teaspoons baking powder
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter at room temperature
1 1/2 cups sugar
1 tablespoon coffee liqueur
2 ounces bitttersweet chocolate, melted
1/4 cup Greek-style yogurt
In a medium bowl, combine flour, baking powder and salt. Whisk to combine well.
In a separate medium bowl, cream together butter and sugar. Add coffee liqueur and continue beating to combine. Add eggs and beat well, scraping down the bowl as needed. Add the melted chocolate and beat well.
Add the dry ingredients in thirds, alternately with the yogurt in halves, beating on low to combine after each addition, and scraping down the bowl as needed.
Transfer the dough to a smaller container, cover and refrigerate over night or up to two days.
When you're ready to bake, preheat the oven to 375 degrees and line your cookie sheets with parchment paper.
Using a small scoop or a teaspoon, place small scoops of dough on the sheet, leaving plenty of space between the cookies to spread.
Bake at 375 degrees until the tops of the cookies are set - about 14 minutes. If you watch the cookies as they bake, they'll puff up and then sink down again. When the tops are just set, the cookies will be chewy. If you prefer a completely crisp cookie, bake them a minute or two longer.
Note: I live at high altitude, so if you live at sea level, these might turn out differently - they might puff up and stay that way. If you try them, let me know.