Unfortunately, the "foodie" movie Chocolat didn't win any Oscars,
but these cookies will give you just as good a feeling inside as Juliette Binoche's
- 3 (1 ounce) squares unsweetened chocolate (I use Hershey's)
- 2 teaspoons
instant coffee, ground to a powder (see directions below)
- 1 small dried chile
pepper, ground to a powder (see directions below)
- 1/2 cup (1 stick) butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups (12 ounce bag)
semisweet chocolate morsels
- Melt the unsweetened chocolate and set aside.
- Using a mortar and pestle, spice, coffee grinder, or simply the back of a spoon,
grind the instant coffee granules into a powder. I use Taster's Choice successfully.
(If using an instant espresso, such as Medaglia D'Oro, which I also recommend,
it comes as a powder and there is no need to grind it down further.) Set the coffee
- Also using a mortar and pestle, spice or coffee grinder, but NOT the back of
a spoon, AND BEING VERY CAREFUL NOT TO GET THE DUST IN YOUR EYES OR NOSE, pulverize
the seeded pod of a small, dried chile pepper. Just the red part - the skin. Really,
don't use the seeds. That would be ugly and you would live to regret it. Set
the powdered chile aside. Cindy's note: If you are lucky enough to live in the Southwest or somewhere
where the dried chiles are still flexible, with an almost chewy texture, they may
not grind easily in your spice or coffee grinder. Simply add a teaspoon of white
sugar and they will pulverize beautifully. I use a small red "chile de arbol"
for this recipe.
- Heat the oven to 350 degrees F. Grease or line your best cookie sheets with parchment
paper (do not use Silpat liners for these cookies - they will not spread sufficiently).
- In a large bowl, cream the butter and brown sugar together. An electric mixer
works best for this.
- Add the eggs and beat until light and fluffy.
- Add the vanilla extract,
the powdered instant coffee, and the ground chile and mix well.
- Beat in the melted
but cooled chocolate.
- Set aside for at least 5 minutes so the flavors mature.
- In a separate small bowl, stir together the flour, baking soda and salt. Add
the dry ingredients to the chocolate mixture, beating until completely blended.
- Stir in the chocolate morsels.
- Drop the dough by rounded teaspoonsful about 1 inch
apart onto the prepared cookie sheets.
- Place the pan in the center of the preheated oven. Bake for 5 minutes, turn the
pan 180 degrees, and bake for approximately another 5 minutes or until the cookies
have spread slightly and the tops have a dull, dry finish.
- Remove from the oven
and let stand for a few minutes.
- Transfer to racks to cool.
Makes 45 cookies.
Posted by CookinMom at Recipe Goldmine April 30, 2001.
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