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Double Chocolate Cookies




Recipe from Susan Nye's Around the Table



Number of Servings

Makes about 3 dozen cookies


2 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1 tsp. espresso powder
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1c. (2 sticks) unsalted butter, softened
1 c. granulated sugar
1 large egg
1 tsp. vanilla
8 oz. mini chocolate chips
White Chocolate Ganache (recipe follows)
Garnish: sweetened coconut

Preparation - Directions

Whisk flour, cocoa, espresso powder, cinnamon, baking powder and salt together in a bowl. Add chocolate chips and toss.

Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until pale and fluffy. Add the egg and vanilla; beat until smooth. Reduce the speed to low and gradually add flour mixture and mix until well combined. Cover the bowl and chill until firm, about 30 minutes.

Put the oven racks in the center of the oven and preheat to 325 degrees.

Use a small cookie scoop or two teaspoons to form dollops of batter, roll the dough into balls and flatten slightly with the palm of your hand. Arrange cookies two inches apart on ungreased baking sheets.

Bake cookies until they puff up, about 10 minutes. Transfer cookies to a rack to cool completely.

Frost with White Chocolate Ganache and sprinkle with coconut.

White Chocolate Ganache
8 oz. white chocolate
2 T. butter
3 T. heavy cream
2-3 T. sifted confectioner’s sugar
1 tsp. pure vanilla extract

Put the chocolate, butter and cream in a heavy saucepan over low heat. When chocolate starts to melt, remove from heat and let sit for about three minutes or until chocolate has melted. Whisk the chocolate until smooth. Add the confectioner’s sugar and vanilla and whisk until smooth.
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