The words boot camp probably conjure up grit, sweat, and a bunch of drill sergeants barking orders. Certainly no cakewalk...
Makes 24 cookies
1/4 cup (1/2 stick) unsalted butter
3 oz. unsweetened chocolate
10 oz. bittersweet chocolate
1/2 cup cake flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. instant coffee
1 tbsp. water
1/2 tsp. vanilla
1-1/3 cups sugar
Preheat the oven to 350°F and line two sheet pans with parchment paper. Melt the butter with the unsweetened and bittersweet chocolates in a metal bowl over barely simmering water and reserve. In a small bowl, sift together the flour, baking powder, and salt and set aside. In a separate small bowl, mix the instant coffee and water, add the vanilla, and reserve.
Beat the eggs, sugar, and coffee mixture with a whip attachment on high speed until light and thick, 6 to 8 minutes. Reduce the speed and add the chocolate mixture. Blend on medium speed until evenly mixed, 1 to 2 minutes. On low speed, add the dry ingredients until just blended, 1 minute. If necessary, refrigerate the dough until firm enough to hold its shape 15 to 30 minutes.
Using a 1/4 cup measure, scoop the dough onto the sheet pans lined with parchment. Bake cookies until they are cracked on top but still appear moist, about 14 minutes. Be sure not to overbake. Cool slightly on sheet pans and transfer to wire racks to cool completely. Store in an airtight container.
Growing up in Minnesota, my favorite season was Fall. I loved jumping in piles of raked leaves, going to the State Fair, eating caramel apples... and the crisp cool temperatures.
This afternoon, I stopped by Hydro Harvest Farms in Ruskin to see what's pickin' and to say hello to owner John Lawson. He has pumpkins... lots and lots of pumpkins. Halloween is in the air!
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