Source: based on cookies from Cook's Illustrated
Makes about 3 1/2 dozen cookies
2 cups unbleached all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon table salt
16 ounces semisweet chocolate , chopped (I used Ghirardelli bittersweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder (I used espresso)
10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm
1 1/2 cups light brown sugar
1/2 cup granulated sugar:
Add-ins:
1 cup roasted almonds, chopped
2 cups shredded coconut
1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside. (Do not skip this step of dissolving the coffee or espresso powder in the eggs - it doesn't look appetizing, but it will help you avoid gritty bits of powder that won't get evenly distributed.)
2. In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Quickly add in almonds and coconuts and mix just until combined. Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
3. Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.
4. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
5. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.
I talked about this recipe HERE
Interesting that you call these "Almond Joy" cookies but there is neither coconut nor almonds in the recipe. If you're going to post recipes, do it responsibly. Can't take your blog seriously if you omit stuff.
ReplyDeleteHmm...I may have made a mistake but it's really too bad that you can't communicate my mistake to me in a more polite and less anonymous manner.
ReplyDeleteHowever, despite your anonymous rudeness I will take YOU seriously-to a point-and correct my omission.
And may I point out that had you clicked on the link where I talked about the recipe, you would see that I mentioned the add-ins and and amounts of each.
So, um, thank you - sort of - for pointing out my omission.