Рецепт Espresso Chocolate Chip Mandelbrot
The sad truth is that I have published this recipe before. The even sadder truth is that I published it without photos, and that has bothered me so much to this day that I finally could not stand it any more, and decided to re-publish it. Since I have made these cookies every single Christmas since 2006–I think that might be the longest running streak on any single holiday cookie for me, personally (not counting ones my mom makes every year)–I feel totally confident saying they are really awesome and worthy of many posts if that’s what it takes!
I served these mandelbrot, along with my Peppermint Chocolate Biscotti at my recent book club, and I think the 2 together were the hit of my cookie tray (as you can see above there are a few mandelbrot left and no peppermint chocolate biscotti).
Here’s how the night started out! For those who have read my other posts on mandelbrot and/or biscotti I am happy to report I have learned a foolproof method for getting neat slices: let the logs rest for much longer than the recipe calls for.
I couldn’t resist sharing this shot–instead of wine (or in addition to wine, haha), I served a hot chocolate bar with my cookies. Mind you I would not drink most of those choices in my hot chocolate–I had the peppermint Schnapps–but after doing some online research the suggestions really spread across a wide spectrum. I also served peppermint marshmallows.
OK, OK about the actual cookie–in case you don’t remember it. I took a King Arthur mandelbrot recipe–one of those nut-less mandelbrot recipes that has gradually been “American-ized” over the years to include loads of decadent add-ins, and added espresso, cappuccino chips and chocolate chips. It’s delicious at all times of day–I have been known to grab some for breakfast when my kids are not looking. Even my coffee treat disliking husband likes them.
Espresso Chocolate Chip Mandelbrot
- Adapted from The King Arthur Flour Cookie Companion
- 3 large eggs
- 1 cup (7 oz) vegetable oil
- 1 cup (7 oz) sugar
- 1 1/2 t vanilla
- 1-2 T espresso (1-2 t instant espresso dissolved in 1-2 T water–the greater amount if you like a strong coffee taste)
- 1 t salt
- 14 7/8 oz AP flour (3 1/2 cups plus a little extra, 1/8 oz, to account for the liquid espresso)
- 1 t baking powder
- 2 cups chocolate chips
- 1 1/2 cups cappucino chips
In a large bowl, beat together the first 6 ingredients at medium high speed until thick and lighter colored (because of the espresso it will not get too light), about 5 minutes. Whisk together the flour and baking powder and then stir them into the wet ingredients. Fold in the chips. Cover tightly and chill for at least 3 hours–I find it best to do this much the day before to really firm up the dough, and I have let it chill up to 3 days.
Place the oven racks in the upper and lower middle levels. Preheat the oven to 350 F. Line 2 baking sheetswith silicone or parchment paper.
Separate the dough into 4 equal pieces, about 13 1/2 ounces each. Working with one piece at time (wetting your hands will help with sticking), shape the dough into logs, roughly 8 by 2 inches long, and place on the baking sheet. You will place 2 logs on each cookie sheet, about 2 inches apart.
Bake the logs for 28 minutes, rotating top to bottom and front to back halfway through. They should be lightly browned. Let them cool for at least 2 hours and up to overnight, before transferring them gently to a cutting board.
Turn the oven on to 300 F. Slice the logs into 1/2-1 inch slices, and then return them to their baking sheets, spacing them 1/2-inch apart and standing them upright (you want them to toast). Return them to the oven, and bake another 25 minutes, once again rotating front to back and top to bottom halfway through. They will become quite golden brown because of the espresso. Cool on the baking sheets–they will crisp up as they cool, but will never be really hard like a fat-free biscotti, but rather more crumbly, like a butter-based biscotti.