Chocolate Orange Espresso Thins Recipes

CHOCOLATE-ORANGE ESPRESSO THINS

Chocolate-Orange Espresso Thins image

The secret to the super-crisp texture here is cutting the dough into very thin rounds; coarse sanding sugar on top adds to their crunch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
3 tablespoons coarse sanding sugar, for sprinkling

Steps:

Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.
Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.
Transfer dough to a 12-by-16-inch piece of parchment; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Store in airtight containers at room temperature up to 1 week.

CHOCOLATE-ORANGE-ESPRESSO THINS

Chocolate-Orange-Espresso Thins image

Categories Cookies Chocolate Bake Orange Chill

Yield makes about 4 dozen

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons good-quality instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling

Steps:

Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl.
Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.
Transfer dough to a 12 by 16-inch piece of parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
Preheat oven to 350°F. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

CHOCOLATE ESPRESSO COOKIES

Chocolate Espresso Cookies image

Categories Cookies Coffee Mixer Chocolate Dessert Bake Kid-Friendly Walnut Spring Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes about 30 cookies

Number Of Ingredients 10

Ingredients

3 ounces unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark-roast coffee beans, such as Italian-roast
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts

Steps:

Preheat oven to 350°F and grease 2 large heavy baking sheets.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.
Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

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