Friday, December 7, 2012

12 Treats of Christmas - Day 7 - Mocha Chocolate Thumbprints

Coffee and chocolate ganache.  The perfect combination!

Mocha Chocolate Thumbprints

3 c. flour
2/3 c. brown sugar
2/3 c. sugar
3/4 c. butter, softened
2 eggs, lightly beaten
1 tsp baking powder
2 tbsp instant coffee -- I used two Starbucks Via sticks
1/2 tsp salt
3/4 c. cocoa
1/4 c. milk

Heat oven to 350°F. 

Cream sugars and butter together, then add eggs.  Add cocoa, coffee, salt and baking powder, then flour; add milk to moisten.

Cover dough and chill for 1 hour to overnight  (I didn't, and they turned out fine, but the dough might be more manageable if you do.) 

Roll into 1-inch balls and then make an indentation with either your thumb or rounded side of a teaspoon after laying them on your parchment covered cookie sheet. 

Bake at 350 for 10-12 minutes; transfer to a cooling rack and make certain they are fully cooled before adding topping.

For the ganache: 

6 to 7 ounces milk chocolate chips
4 to 6 tbsp heavy cream (I used evaporated milk)

Place chips in a microwave safe bowl; microwave at 50% power for 2-4 minutes (depending on your microwave).  Stir chips and add 4 tbsp heavy cream.  If the mixture seizes, add 2 more tablespoons on top and microwave for another 1-2 minutes and stir until smooth.  It should be about the consistency of pudding

Add a heaping teaspoon full on top of each cookie and allow to solidify before freezing or storing.  Sprinkle with white nonpariels, if desired.

Makes 4 dozen cookies.
Related Posts Plugin for WordPress, Blogger...