Saturday, March 27, 2010
Stuffed Chocolate Cookies
Yep, I've been baking again!
This time, I've (only very slightly) modified a recipe I got from my friend Claire. The slight modification is the inclusion of hazelnut-flavored instant coffee.
(The Dry Ingredients)
* 2 1/2 cups all-purpose flour
* 3/4 cup cocoa powder
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon freshly-grated nutmeg (optional)
(The Wet Ingredients)
* 1 cup (2 sticks) butter, softened
* 1 cup white sugar
* 1 cup brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
(The Rest)
* about 48 chocolate-coated candies, such as Rolos or miniature Reese's Peanut Butter Cups. Refrigerate for at least 1 hour prior to use (but do NOT freeze). Also, remember to remove all wrapping/paper from the candies!
* 2 tablespoons white sugar, plus 1 teaspoon hazelnut-flavored instant coffee crystals, combined. Set aside until later.
Combine dry ingredients in bowl, and whisk to blend thoroughly.
In another large bowl, beat together the butter and sugars until fluffy. Add eggs and vanilla, and beat until thoroughly combined.
Add dry mixture to wet mixture; use a spatula to fold ingredients together. When dry ingredients have moistened, beat until mixture is smooth. Cover bowl with plastic wrap, and store in refrigerator for at least 30 minutes.
When ready to bake, preheat oven to 375 degrees, and line a baking sheet with parchment paper.
Portion dough into 1-tablespoon portions (it's best to use a small scoop for this, to ensure uniformity). Wrap each portion of dough around one of the small candies, making sure to thoroughly surround the candy. Next, roll each dough ball around in the sugar/instant coffee mixture.
Place cookies on baking sheet, 2 inches apart. Bake at 375 for about 7 to 10 minutes. When done baking, allow cookies to cool on the baking sheet for at least 10 minutes before removing.
Yep, I've been baking again!
This time, I've (only very slightly) modified a recipe I got from my friend Claire. The slight modification is the inclusion of hazelnut-flavored instant coffee.
(The Dry Ingredients)
* 2 1/2 cups all-purpose flour
* 3/4 cup cocoa powder
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon freshly-grated nutmeg (optional)
(The Wet Ingredients)
* 1 cup (2 sticks) butter, softened
* 1 cup white sugar
* 1 cup brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
(The Rest)
* about 48 chocolate-coated candies, such as Rolos or miniature Reese's Peanut Butter Cups. Refrigerate for at least 1 hour prior to use (but do NOT freeze). Also, remember to remove all wrapping/paper from the candies!
* 2 tablespoons white sugar, plus 1 teaspoon hazelnut-flavored instant coffee crystals, combined. Set aside until later.
Combine dry ingredients in bowl, and whisk to blend thoroughly.
In another large bowl, beat together the butter and sugars until fluffy. Add eggs and vanilla, and beat until thoroughly combined.
Add dry mixture to wet mixture; use a spatula to fold ingredients together. When dry ingredients have moistened, beat until mixture is smooth. Cover bowl with plastic wrap, and store in refrigerator for at least 30 minutes.
When ready to bake, preheat oven to 375 degrees, and line a baking sheet with parchment paper.
Portion dough into 1-tablespoon portions (it's best to use a small scoop for this, to ensure uniformity). Wrap each portion of dough around one of the small candies, making sure to thoroughly surround the candy. Next, roll each dough ball around in the sugar/instant coffee mixture.
Place cookies on baking sheet, 2 inches apart. Bake at 375 for about 7 to 10 minutes. When done baking, allow cookies to cool on the baking sheet for at least 10 minutes before removing.
