Brightening up the Easter table.
Photo © Cheryl M. Cordeiro Nilsson for Cheryl Marie Cordeiro 2010
A staple Easter goody is chocolate, so I thought I’d put together a variation of the chocolate chip cookie, with coffee and cinnamon added. These like most chocolate chip cookies, are best eaten when just out of the oven or when slightly warmed with coffee or a tall glass of cold milk.
It takes about twenty minutes to prepare the dough and about 30 minutes baking time.
100g dark chocolate (chopped into large chips)
75g brown sugar
1 egg yolk
2 tsp vanilla essence or extract
3 tbsp espresso coffee
½ tsp cinnamon powder
½ tsp baking powder
a pinch of salt
A block of cooking chocolate, chopped into large bits.
Last in, the chunky chocolate bits.
An inch apart.
You begin by melting the butter in a saucepan and then pour this over the two sugars in a mixing bowl. Mix till the sugars have melted. Then add the egg and egg yolk and stir again. Sift flour, cinnamon powder, baking powder and salt into the mixture. Stir. Add in coffee and add the chocolate chips last. Stir again till it comes together.
On grease paper lined baking tins, dollop spoonfuls of the dough onto the paper, keeping them about an inch apart or more, so that the cookies won’t end up sticking together after baking. Bake at 190C for 10 minutes or until just golden brown. These cookies will continue to cook through after removing from the oven, so if you take them out just as they’re brown, they’ll be fine. The cookies will also be soft when just out of the oven, leave them to cool for a few minutes before serving.