Last week, i made these coffee-scented rusks which was crisp but tender and especially very chocolaty. The flavour of coffee goes all the way and addition of vanilla extract even enhances it more. This is a perfect dipping cookie to enjoy with a cup of coffee.
Now to the recipe,
You Need: [ Yields 38 ]21/4 tsp instant expresso powder11/2 tsp pure vanilla extract1/4 tsp hot water3 cups all-purpose flour2/3 cup + 2 tbs unsweetend, cocoa11/2 tsp baking powder3/4 tsp salt11/2 sticks unsalted butter, softened11/2 cups granulated sugar3 large eggs1 ounce unsweetend chocolate, melted and cooled1 tbs + 2 tsp kahlua11/2 cups semisweet chocolate chipsMethod:Preheat the oven to 350 degree.Line the cookie sheet with parchment paper; set aside.Preparing the Dough:Mix the expresso powder, vanilla extract, and hot water in a small bowl; cool.Sift all-purpose flour, cocoa, baking powder, and salt in a bowl.Cream the butter ina large bowl using an electric mixer for about 2 minutes. Add the sugar in two additions, beating for 1 minute on moderate speed after each portion is added.Blend in the eggs, one at a time, beating for 45 seconds after each addition. Blend in the cooled coffee-vanilla mixture, melted unsweetend chocolate and kahlua.On a low speed, add the sifted ingredients in two additions, mixing until the flour is absorbed.Scrape down the sides of the bowl to keep the dough even-textured. Blend in chocolate chips.The dough will be heavy, dense, and damp.Assemble the Dough:Using a spatula, place one-third of the dough in a lined cookie sheet.Moisten your fingers with cold water. Shape and smooth the dough into a slightly elongated oval.Pat the sides of the dough to neaten it.Repeat the same with the remaining dough.Bake, cool, slice, and bake again:Bake the dough for 34 to 38 minutes or until commpletely set.A wooden pick inserted shpuld come out clean.Let it stand in the cookie sheet for 5 minutes, then transfer them to the cooling racks, cool for 20 minutes.With a serrated knife, cut each cooled oval into 3/4 inch slices.Arrange the rusks on cookie sheets, cut side down.Bake the ruks for about 15 minutes, turning them twice, until they are rigid and crunchy.Let them stand for 10 minutes, then transfer them to cooling racks.