Ok, so I know it's supposed to be Laugh Out Loud today, but I'm having trouble coming up with funny stuff, so I'm going to indulge you with another new cookie recipe. These cookies are heaven. You will need a moment alone with these cookies. I even took the pic above of my finished product. The recipe was featured in Better Homes and Gardens "Christmas Cookies" 2006 magazine and it came from a bakery called Doughmonkey in Dallas, TX. I have even e-mailed those folks to ask a couple questions and to compliment them on their recipe. Mr. Michael Lima was so kind to respond so quickly and nicely. The only thing I might do differently is grind the beans myself (at the grocery since I have no grinder) so I can get a finer grind. The pre-ground espresso I bought left gritty pieces stuck in my teeth a bit. Or you could even leave the coffee out if you wanted. However, the taste was so decadent!! It's fudgy and gooey and scrumptious. Check out Doughmonkey's website where you can order some of these along with other delicious-looking stuff or try this recipe:
8 ounces bittersweet chocolate, chopped
5 ounces unsweetened chocolate, chopped
½ cup butter
1 ¾ cup sugar
2 tbsp finely ground espresso beans
1/3 cup sifted cake flour or all-purpose flour
¼ tsp baking powder
1/8 tsp salt
1 ½ cups semisweet chocolate pieces or chips
2. In a large bowl, combine sugar, eggs, and ground espresso beans; beat with electric mixer on medium to high speed for 2-3 minutes or until well mixed and color lightens slightly. Add cooled melted chocolate, beating until combined. In a small bowl, stir together flour, baking powder, and salt. Add to chocolate mixture; beat until combined. Stir in chocolate pieces. (The dough will look like brownie batter.)
3. Cover surface of dough with wax paper. Let stand at room temperature for 20 minutes (dough thickens as it stands).
4. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or foil. Using a 3-ounce scoop (or big heaping spoon), scoop dough in mounds 2 inches apart on prepared cookie sheets.
5. Bake in preheated oven about 13 minutes or just until tops are set and the cracks on top do not appear moist. Let stand on cookie sheet on a wire rack for 1 minute. Transfer cookies to a wire rack; cool. Makes about 24.