It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular treat holds for me.
- The Ingredients
- 1/2 cup melted butter
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1 cup white sugar
- 3 tablespoons vegetable oil or 2 tablespoons applesauce and 1 tablespoon honey
- 1 egg
- 2 teaspoons vanilla extract or 1 teaspoon dark rum and 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/3 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi sweet chocolate chips
- 1/4 cup finely chopped pecans
- The Way of Preparing
- Preheat oven to 350°F, 175-180°C, gas mark 4.
- Use two baking trays linked with parchment paper or silicone baking mats.
- In a medium bowl, cream together the unsweetened cocoa powder, melted butter, espresso powder, white sugar, butter, and oil (applesauce).
- Beat in the egg, vanilla, and rum until fully incorporated.
- Stir together the flour, salt, and baking powder before adding it to the wet ingredients until just combined.
- Fold in the chocolate chips, and chopped pecans if using.
- Scoop out dough with a large cookie scoop and place on the prepared baking sheets.
- Press the cookies down with the bottom of glass as thin as you want the finished cookie to be, as they will not spread when baking.
- Bake in the preheated oven for 10-12 minutes until the cookies are still soft but set up. Don’t overbake or they will dry out.
- Notes
- My tweaks to this recipe are multiple: the addition of espresso powder to kick up the chocolate taste, applesauce over oil to trim fat, a squeeze of honey for its hydroscopic nature, the addition of chopped pecans, and the use of dark rum as well as vanilla extract.
- Store any remaining, once cool, in an airtight container. If there are any left. Heh.
The source of this recipe is a site called CafeDelites.com
Postmark Wonderland 