How to bake Devilish Delights (Cookies)
The first time I set my eyes on these scrumptious cookies, (in a betty crocker cookbook) I knew it was a trap. I couldn't, not bake these insanely chocolatey cookies. I hope I have done justice to these cookies with my amateur photography skills and brought out the real texture of these beauties. These chocolatey devilish delights get their kick from freshly brewed coffee. Sharing this recipe with my fellow bloggers at SriValli's CCC#50 Oct Week #4.
MAKES: ABOUT 36 COOKIES
BAKE: 8 MINS at 350°F
Ingredients6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1-2 tablespoons coffee liqueur or strong brewed espresso
2 teaspoons vanilla
10 ounces espresso-flavor chocolate baking bar or bittersweet chocolate bar, chopped
2 tablespoons butter
12 ounces dark chocolate baking bar, chopped
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet or line sheet with parchment paper; set aside. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, combine eggs, sugar, coffee liqueur, and vanilla. Beat with an electric mixer on medium speed until combined; set aside.
- In a heavy medium saucepan, heat chopped espresso chocolate and butter over medium-low heat until melted and smooth, stirring occasionally. Remove saucepan from heat. Whisk melted chocolate mixture into egg mixture until combined. Stir in flour mixture until just combined. Stir in the chopped dark chocolate baking bar.
- Drop dough by heaping teaspoonfuls onto prepared cookie sheet. Bake in the preheated oven for 7 to 8 minutes or until tops appear dry and centers remain soft. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.
- I used strong brewed coffee instead of chocolate liqueur and used bitter-sweet chocolate bar instead of dark chocolate in the recipe.
Sharing this recipe with my fellow bloggers at SriValli's CCC#50 Oct Week #4.