I woke up sick the other morning, with a throat on fire and a hacking cough in my lungs. I whipped to the store for kleenex and tylenol so I could spend the day in bed. It was fine for the first few hours but then I grew restless, I'm not one to spend the day lying down. I started thinking about cookies, the kind I was craving, buttery, crisp and chocolaty. I knew an espresso shortbread cookie cookie I loved, crack cookies we affectionately call them, but I figured I could try something new.
Enter chocolate-espresso cookies, a light, sophisticated, crisp cookie well suited to the end of a fancy dinner party or better yet; a steaming cup of coffee. The thin little cookies are perfectly balanced between salty, sweet and sophisticated, both elegant and homely at the same time. I loved these little cookies!
Baking notes:
-The dough was very easy to put together, it took only a few minutes. Most of my time this recipe was spent waiting.
-I assume there is a good reason for using both butter and margarine, probably something to do with spreading.
-I added some finely chopped dark chocolate for good measure. I think this was a great move, I love the unexpected bites of decadence.
I have not found the recipe for chocolate-espresso cookies on the internet.
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