Triple Chocolate Espresso Cookies

The school year is coming to an end… finally! I just passed the two week mark until graduation. WOOHOO! I don’t have much going on during finals week, so hopefully that means I’ll have time to bake a lot and use up all of my ingredients before I move out.

Triple Chocolate Espresso Cookies from Square Root of Pie

I made these cookies as a thank you to my dancers for a great semester and brought them to our last rehearsal. The show was great and I was so happy! And I know they were very happy with the cookies too ;)

Triple Chocolate Espresso Cookies
Makes about 1 1/2 dozen.

Ingredients
1/2 C butter, softened
1/2 C sugar
1/2 C brown sugar, packed
1 egg
1 tsp vanilla
1 1/2 C flour (GF or regular all-purpose)
1/2 tsp baking soda
dash salt
1 Tbsp finely ground coffee
1/3 C white chocolate chips
1/3 C milk chocolate chips
1/3 C Sno-Caps or other chocolate chips

Instructions
1.
Preheat oven to 350F. Lightly grease a cookie sheet.
2. In a large bowl, cream butter and sugars with an electric mixer. Add egg and vanilla and combine.
3. In a medium bowl, sift together flour, soda, salt, and coffee.
4. Gradually sift dry into wet.
5. Fold in chocolate chips.
6. Place spoonfuls on cookie sheet at least 2 inches apart. Bake 10 minutes until browned. Cool before serving.

Triple Chocolate Espresso Cookies from Square Root of Pie

I made one batch with regular flour, and one batch with GF flour… both came out great! The GF cookies were actually a little fluffier than the regular ones, which came out more crunchy, but both were delicious.

Triple Chocolate Espresso Cookies from Square Root of PieGood luck on finals if you have any! I’ll bring you recipes for some stress-relieving treats soon, I promise!

 

Do(ugh)nuts

Do you spell it “doughnut” or “donut”? Doesn’t matter. Either way, I made some.

I’ve recently become obsessed with Fab.com. A little while ago I bought a few new baking pans from a sale Norpro was having there – a square cupcake pan, a mini cheesecake pan, and, yes, a mini doughnut pan. I am in love.

Mini Mocha Doughnuts
Makes two dozen.

Ingredients
for the doughnuts
1 1/2 C flour
1/3 C cocoa
1 tsp baking powder
2 tsp coffee grounds
2 eggs
2/3 C sugar
1 tsp vanilla
1/2 C + 2 Tbsp milk
2 Tbsp oil
for the icing
1 C powdered sugar
2-3 Tbsp hot coffee

Instructions
1.
 Preheat oven to 325F. Lightly grease your doughnut pan.
2. In a large bowl, combine flour, baking powder, cocoa, and coffee. Set aside.
3. In a medium bowl, mix eggs, sugar, vanilla, milk, and oil.
4. Pour wet into dry and mix until a thick batter forms.
5. Fill the pan 2/3 full and bake 8 min.
6. Once doughnuts are cool, stir coffee into powdered sugar in a small bowl. Dip the tops of the doughnuts in the glaze. Top with chocolate sprinkles if desired.

These are teeny tiny, but very dense.

Sweet and Salty

I’ve really been enjoying the city, and since I’ve been here a few times before I’m mostly ignoring the touristy things and trying to really live here. I want to check out lesser known places and little things you might normally overlook.

Last week I went to Momofuku Milk Bar in East Village. I tried their Pretzel Milk, Birthday Cake Truffles, and a Compost Cookie. The Pretzel Milk tasted just like it sounds – so good! They really soak pretzels in milk to make it. The Birthday Cake Truffles, which are apparently kind of a big deal, were actually kind of gross. They’re basically just cake pops, but the were way too sweet. I couldn’t eat more than a couple bites of one, and the package came with three!

The Compost Cookie, on the other hand, was absolutely amazing. The combination of sweet and salty has always been one of my favorites, like chocolate covered pretzels! The cookie came packaged with a label listing all the ingredients, so yesterday I made my first copycat recipe.

Compost Cookies
Makes 2 1/2 to 3 dozen.

Ingredients
1 stick butter, room temperature
1/2 C sugar
1/2 C brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda
1 tsp hot water
1 C flour
1/4 C quick oats
1 tsp coffee grounds
1/4 C corn flakes
1 single serving bag potato chips, crushed
1 1/2 graham crackers, crushed
10-12 mini salted pretzels, crushed
1/2 C chocolate chips

Instructions
1.
 Preheat oven to 350F.
2. In a medium mixing bowl, combine oats, coffee, corn flakes, chips, grahams, and pretzels. Set aside.
3. In a large bowl, cream together butter and sugars. Mix in egg and vanilla.
4. Dissolve baking soda in water. Stir into butter mixture.
5. Mix flour into butter mixture. Slowly add the compost mixture until a dough forms. Stir in chocolate chips.
6. Drop spoonfuls 2 inches apart onto a greased baking sheet. Bake 10 minutes until browned.

I’m pretty happy with the result. They’re not quite as chewy as the ones from Milk Bar, but they probably have about half the butter… Meaning I can eat twice as many!