Go ahead, have a late-night snack.
Bonus for some of you slackers: Kitchen-Aid mixer is not required.
Note from GF: This recipe is worth using the "good" chocolate. If you really like mocha/espresso flavor, up the amount of powder. I sprinkled ground espresso powder on top.
8 comments:
You see, it's the whole connection to coffee. Why would you ruin perfectly good chocolate with any association with anything even resembling coffee?
Vince,
(And I say this with love)...
Get the hell off my blog if you're going to blaspheme like that.
Heathen!
One word Vince: mocha...mmm...mocha
Wendyb_09
I'm with Vince on this one.
Even if he doesn't appreciate good cookies. :D
Actually (Vince and John) espresso and coffee actually boost the chocolate flavor. You don't have to add a lot, and it if you use a small amount it doesn't impart a coffee to the chocolate yumminess, but it makes the chocolate flavor stronger and better.
I tried adding coffee to chocolate, but it made the chocolate crunchy. This should only be done when the chocolate in question is subsequently used as a flavoring when making cookies. The coffee crunchiness is camouflaged by the cookie crunchiness, so it doesn't detract from enjoyment like it does when coffee/chocolate mixtures are eaten by themselves.
Dark chocolate covered espresso beans.
Enough said.
(Vince and John - I say to you, Feh! Yes, that's right! FEH!)
Hmmmmmmcaffeinatedchocolatecaffeinatedchocolatecaffeinatedchocolatecaffenatedchocolatecaffeina.....
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