Elwynn Cookies
Guess what? Thursday is Elwynn’s adoption day! One year ago this Thursday (October 17), I brought Elwynn home from the Animal Rescue League of Boston, and I cannot imagine a better companion for the past year. He has brought me nothing but joy. He cuddles. He loves when I come home from work (mostly because I feed him). He is adorable. He meows back to me when I meow at him. He is pure perfection.
So obviously I wanted to make something this week to celebrate him. I came across a recipe for chocolate shaped cookies last year, and, paired with a cat cookie cutter my mom got me, this seemed perfect.
Start by whisking together the flour, cocoa powder, baking soda, baking powder, and salt.
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You’ll also want to prepare the espresso. Mix the espresso powder and boiling water in a small dish and set aside.
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You should also melt the unsweetened chocolate by heating, stirring frequently, in a double boiler until smooth.
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Next, start beating the butter on medium speed in a stand mixer fitted with the paddle attachment.
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With the mixer, beat in the sugar until light and fluffy.
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Scrape down the sides and beat in the espresso, egg and vanilla extract.
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Add the melted chocolate and beat until smooth.
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Add the dry ingredients in two additions, beating after each addition, until dough comes together.
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Separate the dough in half and wrap each half in plastic wrap, pressing into a disk.
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Refrigerate for about 2 hours. Remove from fridge and roll each disk out between two pieces of parchment paper, until about 1/4 inch thick.
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use cookie cutters to cut shapes out of as much of the dough as possible. You won’t want to roll this out a second time, so make the most of it.
Place the cookies on a baking sheet lined with parchment paper and bake at 350°F for about 10 minutes.
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Allow to cool about 2 minutes on the pan before transferring to a wire rack to cool completely.
Look at the Elwynn cookies! Isn’t he so cute?
Enjoy!
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Elwynn Cookies
Ingredients:
- 1 1/2 cups flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 1/2 teaspoon boiling water
- 3 ounces unsweetened chocolate
Directions:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a small dish, mix together the espresso powder and water and set aside.
- In a double boiler, melt the unsweetened chocolate until smooth, and set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter until creamy on medium speed, about 3 minutes.
- With the mixer running, add the sugar, and continue beating until light and fluffy.
- Add the espresso mixture, egg, and vanilla extract and beat until incorporated.
- Beat in the melted chocolate.
- Add the dry ingredients in 2 additions, beating to combine after each addition, until dough comes together.
- Divide dough into two pieces and wrap each in plastic wrap, flattening into a disk.
- Refrigerate for 2 hours.
- Roll dough out between two sheets of parchment paper until 1/4 inch thick.
- Using a cookie cutter, cut into shapes. Transfer to a baking sheet lined with parchment paper.
- Bake at 35 0*F for 10 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.