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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Wednesday, March 16, 2011

Big Jakes- The other Rose....

OK, people.  I know, the baking blogs are all about Ina, Maida, Rebecca, Rose (Levy Berenbaum), David, Dorie..... But what about Judy Rosenberg????  Shirley Corriher???   Where's the love for these amazing women?  Judy Rosenberg has consistently AMAZING recipes.  Amazing.  Sure, it's a little fussy- she often asks for 1 cup minus 1 tablespoon of flour (if we're going to be that precise how about weights?), she often tells you to bake at 345, (really- 5 degrees off 350, I know, crazy...)  but she has some serious baking chops.  I put these ones again Dorie's world peace cookies any day.  ANY DAY.  That crackly chocolate crust coming out of the oven, the fudgy inner texture....the hint of espresso.....good even from the beaters...

Big Jakes 
Adapted from Rosie's all Butter....
Yield: 20

5 ounces semisweet chocolate
3 ounces unsweetened baking chocolate
6 tbsp. butter, at room temperature
1/3 cup flour
1 tsp. baking powder
1/4 tsp. salt
2 large eggs, at room temperature
2 tsp. vanilla
1 tbsp. instant coffee powder, espresso
3/4 cup sugar
1 1/4 cup white chocolate chips or chunk (you could also do 1/2 semi sweet half white)

Preheat oven to 325°F. Line several cookie sheets with parchment paper.
Melt the semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water (in my house, this mean a glass bowl over a stockpot of simmering water). Allow to cool slightly.
Sift flour, baking powder, and salt together into a small bowl and set aside.
Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium-size mixing bowl until they are mixed together, about 10 seconds. Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape the bowl.
Add the melted chocolate and blend 1 minute more. Scrape the bowl. Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand or with the mixer on low speed.
Drop the dough by generously rounded tbsp. about 2" apart onto the prepared cookie sheets. Bake the cookies until they rise slightly and form a thin crust, about 13 minutes.

Immediately remove the cookies from the cookie sheets and place them on a rack to cool.  If you get lazy about this step, they will burn on the bottom.  They are very delicate!!

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