Friday, January 12, 2018

Mocha Fudge Snaps

It’s hard to go wrong with a chocolate cookie. This one has the added zest of espresso powder, which is even better. Many chocolate recipes add coffee to the mix, which make chocolate taste richer. This recipe calls for a good amount of espresso powder, so you can certainly taste the coffee in these!

I wanted to make these cookies dairy free, so that my friend at work could enjoy these as well. While I am an enormous fan of butter, there are other options. In this case I substituted coconut oil for the butter. Since you melted it together with the chocolate, I figured the coconut oil would look perfectly. I also purchased dairy free chocolate chunks, which thankfully aren’t too hard to find at the grocery store. The substitutions worked great, although I ended up refrigerating the dough for too long. It became very hard and I had to let it sit at room temperature a bit before baking the cookies.

The dough does soften considerably as you shape it into balls, so that helps. I rolled the cookies in regular granulated sugar, but you could use sparkling or decorative sugar if you’d like. The sugar didn’t stick to the cookies that much, but I got enough of a coating to work. They bake up nicely, but are fragile until they have cooled at least 10 minutes. They have a wonderful fudgy consistency and the coffee flavor is clear. I think these turned out fantastically!

Mocha Fudge Snaps
3 ounces unsweetened chocolate, finely chopped
5 ounces semisweet chocolate, finely chopped
1 tablespoon cocoa powder
1/2 cup coconut oil or butter
1 1/2 cups plus 2 tablespoons sugar
2 eggs
2 teaspoons vanilla
2 teaspoons espresso powder
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Additional sugar

Combine the unsweetened chocolate, semisweet chocolate, cocoa powder and coconut oil in a medium bowl. Microwave, stirring every 30 seconds, until the mixture is smooth. Set aside to cool slightly.  

In a large mixer bowl, beat the sugar and eggs on medium for 4 minutes, until the mixture becomes pale yellow. Add the vanilla and espresso powder and stir to combine. Add the chocolate mixture and mix on low to incorporate. In a small bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer running on low, gradually add the flour mixture, beating just until combined.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-1/4” balls and roll in sugar. Place on the prepared baking sheets.

Bake for 8-10 minutes, until set. The cookies will be puffy, but will settle and crack as they cool. Allow the cookies to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.

Recipe from Sweet Recipeas

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