Friday, December 17, 2010
day 17 - chocolate espresso snowcaps
As with most cookie trays, you want to provide a variety of tastes, crunchy, chocolatey, simple. Yesterday's sugar cookies are the simple offering. I made 2 more batches of the english toffee for my husband's work as well as the cookie tray. Tomorrow will be cookie #4.
This chocolate cookie has it all. Bittersweet chocolate, espresso and cocoa powder. All mixed together, then rolled in powdered sugar, they look divine.
First get out your mixer. Mine has been through many years of use, and it is still going strong, well worth the investment if you do any sort of baking. In the bowl combine the butter and sugar, and let it go. You want to make sure the cookies are light and the first step is mixing the butter and sugar and they are creamy and fluffy. While the butter and sugar and creaming, combine all dry ingredients in a bowl and mix well with a whisk. In a glass measuring cup add the chopped bittersweet chocolate and heat in the microwave on short increments until melted. Set the chocolate aside to cool
To the butter & sugar, add the egg and mix completely. Add the cooled chocolate, then slowly add the dry ingredients until they are thoroughly combined. Finally beat in the milk. Turn this mixture onto a sheet of plastic wrap, and put in the freezer to firm up, for about 45 minutes.