These are a variation on yesterday’s cookies, and basically I use the same dough but prepare them differently. Kind of like how different pasta shapes and textures yield different experiences, these sort of “taste different” from yesterday’s checkerboard cookies, even though they use the same dough. It’s the different blending patterns of the two. Here’s how to make these cool looking cookies:
Makes 2-3 dozen cookies, depending on size.
15 oz all purpose flour (3 cups)
1.5 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 extra large egg
1 tsp vanilla extract
2.25 tsp instant espresso powder
2 oz bittersweet chocolate, melted
1 tbsp cocoa powder
Whisk to combine the flour, baking powder, and salt. Set aside.
In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Add the eggs and vanilla and mix until combined.
Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.
Remove the coffee dough from the mixer and place between two pieces of wax paper. Roll it out into a 9×14 inch rectangle. Do the same with the vanilla dough. Refrigerate both doughs on a sheet pan for 1 hour.
Top one dough over the other, then use a rolling pin to press them together. Very slowly, start rolling the dough up jelly roll style.
If the dough tears, stop and patch it together. Roll it very tightly and take your time. Once the dough has been rolled up, chill for another 30 minutes to a full hour.
P.S. Fifteen Spatulas is going on Holiday Vacation next week, and I will return with a new post on Monday January 2nd…2012!!!!!!!! hehehehe, WOWIE!!! I hope you all have a lovely holiday, a Merry Christmas, Happy Hannukah, or whatever you celebrate, and a Happy New Year as well. Thanks to each and every one of you lovely friends who read. See you in the new year, and many warm wishes to you and your families!!!