Chocolate Espresso Cookies & Viking Bakeshop Basics

Posted by jfoster | 0 comments

I would love to take all of the credit for making these soft chewy chocolatey cookies but that would be a lie. I made these in the Bakeshop Basics class at the Viking Cooking School.  Baking has always been fun for me. Cakes, cookies, cobblers, you name I like to bake it. Yeast breads, however, have been my nemesis.  A few years ago I went through a bread and pizza dough baking phase that ended miserably and I’ve been afraid to try bread  ever since. One of my goals for this year was to get over my fear of yeast so I decided to take the Bake Shop Basics class at Viking. What fun ! It was 5 hours of hands on instruction from Chef Colby Durden. We made six different recipes that covered both savory and sweet baking. Chef Colby was alot of fun and extremely patient. She gave us some some great baking tips and some delicious recipes that I’ll be adapting and remaking through out the year.  The best part of the class is that we got to divide up everything we made and take it home.

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Chocolate Espresso Cookies

Serving Size : 24

Ingredients

6 tablespoons cocoa powder
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter
8 ounces bittersweet chocolate squares — chopped
2 large eggs
3/4 cup sugar
2 teaspoons espresso powder
2 teaspoons vanilla extract
1 cup hazelnut

Instructions

1. Preheat oven to 350 degrees. Place rack in center of oven.
2. Sift together cocoa powder, flour, baking powder, and salt. Set aside.
3. In a double boiler, melt together butter and 2/3 cup chocolate.
4. In bowl of electric mixer, combine eggs, sugar, and espresso powder. Beat on high with paddle attachment until mixture becomes pale and thick – about 3 minutes.
5. Reduce speed to medium and mix in the melted chocolate mixture and vanilla extract. Add the flour-cocoa mixture, and beat just until combined. Stir in remaining chocolate and hazelnuts.
6. Drop batter by heaping tablespoons on parchment lined baking sheet about 2 inches apart.
7. Bake until the tops have crusted over and are slightly cracked - about 10 to 12 minutes. Rotate pan halfway through baking time. Transfer to cooling racks and let cool for at least 10 minutes.

Per Serving : 164 Calories; 13g Fat (65.8% calories from fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates. [/print_this]