Have you ever wondered why many chocolate dessert recipes have coffee in the list of ingredients? The addition of coffee, or in this case espresso, intensifies the chocolate flavor.
I am a coffee drinker and prefer a rich robust cup and not a fan of the instant kind. However, I do keep espresso powder on hand (Medaglio d’Oro) for baking. You might be tempted to just used brewed coffee but, even a strongly brewed cup will add too much liquid to the dough. If you don’t have espresso powder, you could use a quality brand of instant coffee (not freeze-dried crystals).
These crisp, wafer thin, rich chocolate cookies are kissed with cinnamon and are the perfect companion to your afternoon caffeine fix. If you prefer a softer cookie, simply cut the dough into thicker slices and add a thin smear of bittersweet chocolate icing to the baked and cooled cookie. This recipe makes two 8-inch rolls so, you can try both versions!
Ingredients:
- 2 squares (2 ounces) unsweetened chocolate
- 2 cups flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon instant espresso
- 1 teaspoon warm water
- 1 egg
- Bittersweet chocolate pieces, melted (optional)
- Using a small, heavy-bottom saucepan, melt the unsweetened chocolate over low heat. Remove from heat, let cool slightly.
- In a small bowl, combine the flour, cinnamon and salt. Set aside.
- Using a large mixing bowl, cream the butter and sugar together until light and fluffy.
- In a small container, stir the espresso powder into the 1 teaspoon of water until dissolved and then add it to the butter mixture. Stir in the melted chocolate, and egg, beat well.
- Add the flour mixture and beat until thoroughly combined.
- Cover and chill an hour or so until the dough is easy to handle. Shape into two 8-inch rolls and then wrap each in parchment paper. Chill at least 6 hours or overnight.
- Cut into thin 1/8-inch (wafers) or 1/4-inch (cookies). Place on a parchment-lined baking sheet and bake in a 350* oven 12-13 minutes or until edges are firm for the wafers, 10 minutes for the cookies. Let cool slightly and then carefully transfer to baking rack to cool completely. If baking wafers, leave out overnight uncovered on counter before storing. Store in a tin with a tight-fitting lid.
- For the thicker, softer cookie, smear with a thin layer of melted chocolate. Store in a plastic container with cover or a Zip-lock freezer bag.
