Wednesday, December 16, 2009

A Chocolate Blog

Like most of America and the world, I live amidst a family of chocolate mavens. One particular maven is my sister Sue. Sue is my middle sister and the organizer of the family. She is affectionately called Miss Mom by the family and my parents conjecture that she has Grandma Henry's drive to run the family and rule the world. She is intense and perhaps not to that degree of ruling the world but she has definite ideas about how things need to be. Are you seeing a continuing theme in the Henry family?

She is amazingly fun and a laugh a minute. She staged a picture to look like she fell down the dunes and was clawing her way to the top of the hill. In another picture she plastered her nose with chocolate cake batter and staged a shot of her lunging for the bowl of cake batter I held. There are more stories but the stories could fill a book. She is one of two very special sisters I have and I love them both to distraction. Sue as a chocolate maven had a challenge with my Mom over Sue's desire for a chocolate wedding cake. Mom believed at that time it just wasn't done. A great aunt told Mom that the Groom's cake could be chocolate so the wedding cake was half chocolate and half white. Knowing her love of chocolate and my love for her I am dedicating this special recipe to her. This is a triple chocolate espresso cookie that will sate the chocolate desire of any chocolate maniac. So Miss Mom here is your cookie. Love you!

Triple Chocolate Espresso Cookies

1 3/4 C flour
3 T. cocoa powder
2 1/2 tsp. instant espresso powder
1 3/4 tsp. baking powder
1/4 tsp salt
12 oz semisweet chocolate
1/2 C softened unsalted butter
1 C dark brown sugar
1/2 C sugar
3 eggs
1 tsp. vanilla extract
1 C (6 oz.) chocolate chips

Sift flour, cocoa, espresso, baking powder, and salt in a bowl and set aside.
Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it melts evenly; remove from heat when smooth.
In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
Pour in melted chocolate and beat until combined.
Add flour mixture and chips and mix on low until just incorporated.
Cover dough and refrigerate 15-20 minutes until firm enough to scoop.
Preheat the oven to 350 degrees. Line several cookie sheets with parchment or silicone baking mats.
Roll dough into 1 1/2 " balls and place on sheets 2 inches apart.
Bake 8-10 minutes - cookies will appear soft but will firm up on cooling. Cool cookie sheets on wire racks before moving with a metal spatula.


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