Yup. The title of this post pretty much says it all. Don’t believe me? Check out the picture:
See? Those look nasty, huh? They are: nasty GOOD! I got the idea from a handy little margarita cookie recipe, and just kind of winged it. As per my usual. Stop pretending to be surprised. The margarita cookies are good, by the way, but I like my version a lot because they’re more of an adult cookie. Not overly sweet, but definitely full of flavor. REAL conversation between me and my friend Skipper after he tried one:
Skipper: “This is the best cookie I’ve had.”
Me: “What, today? This week?”
Skipper: “No, ever. I don’t like super sweet cookies—in fact I usually don’t eat cookies—but this one is really good.”
So there you have it. How could you not make these cookies after reading that?
Important note: y’know how when your eight-year-old** is hanging around while you’re cooking—acting really cute, of course—you often reward him/her with a taste of whatever you’re cooking? Don’t do that in this case! Your caffeinated little sweetheart will destroy everything you hold dear. Give them something else, like a piece of fruit. Meanwhile, you can eat all the cookies.
1C unsalted butter, softened
2/3C powdered sugar
1 egg yolk
pinch of salt
2 tsp espresso-flavored vodka
2 tsp godiva liquer or kahlua
2 to 3 tbsp unflavored ground coffee
2 oz semi-sweet chocolate
2C all purpose flour
1 egg yolk
raw cane sugar
Step 1: Finely chop or shave the chocolate (I do this with a sharp, heavy knife); set aside. Cube butter into bowl with fork; add powdered sugar and beat until smooth.
Step 2: Beat in egg yolk—mixture should be fluffy. Mix in pinch of salt and liquors.
Step 3: Mix in coffee and chocolate; then, half a cup at a time, mix in flour. Better to undermix than overmix this dough, since you want it to be smooth and crumbly for the final product. Taste it: mmmmmmmm. Now, split the dough into two equal parts, form into a vaguely cylindrical shape, and store in plastic wrap in the fridge for at least an hour (and up to one day).
Step 4: I know, waiting is difficult, right? But the end product is SO worth it! Preheat the oven to 350F. Sprinkle a sheet of wax paper liberally with cocoa powder and coarse sugar (about a 1:10 ratio, respectively).
Step 5: Take half of the dough out of the fridge and roll it into a log shape, about 3/4″ thick. Beat the second egg yolk and brush the entire outside of the dough, either with a pastry brush or a paper towel. Now roll the dough in the sugar/cocoa mixture (add a little pressure if the sugar isn’t sticking), and chop with a sharp knife into cookies about 1/3″ thick. If your cookies look a little smooshed, it’s because the dough is getting soft. Don’t worry about it! Stick it back in the fridge for 10 minutes before you slice!
Step 6: Bake 12 minutes—don’t let cookies brown. It’s best to bake while they’re still chilly: it will help them set without expanding too much. For this reason, I do one half of the dough first, then do the next batch while the first ones are baking. As soon as you take them out, use a spatula to slide them off the cookie sheet to cool on a plate.
Step 7: Eat a couple, but not as many as you want to, because they are chock full of things that will keep you awake all night. Unless you’re a grad student writing your dissertation, in which case, eat as many as you want to!
As always, rain down the suggestions, comments, ideas, crazed rants! That is, if you’re not too busy wiping dirty-cookie crumbs from your mouth. This recipe makes about 36 cookies, so even after you’ve had your share, there will be plenty to bring in to the office or pack for your (adult) child’s lunch!
Finally, I suspect that these cookies could be made to look even crazier by substituting the espresso vodka with créme de menthe, and the coffee grounds with either more chocolate or oreo cookie crumbs. If you try this, send pictures for everyone else to salivate over!
**You might think, based on my frequent references to children, that I either have my own kids or spend a lot of time with one/several of them. This is not at all true. These observations are based on my memories of what a pain in the ass I was as a child in the kitchen. My dad still has to admonish me every Thanksgiving for eating so much of his unbaked gingerbread pie crust that there won’t be enough left to decorate the pumpkin pie. So let this be a kitchen lesson: indulge your kids just enough to encourage them to learn how to cook, but not enough to turn into a life-long cookie-dough addict like me.