Kue kering yang satu ini, pastinya sudah banyak yang mencobanya. Dinikmati bersama secangkir kopi pahit maupun hot cappucino atau bahkan segelas susu hangat..... aahh nikmeehh , ajiib banget.
Referensi resepnya aku ambil dari website Joyofbaking.
Belum pernah nyobain??? Coba deh, dijamin ketagihan :)
CHOCOLATE FUDGE COOKIES
( http://joyofbaking.com/ChocolateFudgeCookies.html )
1 cup (115 grams) pecans or walnuts
1/2 cup (55 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup (57 grams) unsalted butter, cut into small chunks
1 3/4 cups (350 grams) granulated white sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (170 grams) semisweet dark chocolate chips
1 cup (170 grams) white chocolate chips
How to make :
Chocolate Fudge Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and bake for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely.
Sift or whisk together the flour, baking powder, salt, and espresso powder.
Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool to room temperature.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes (or overnight).
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Line two baking sheets with parchment paper. Drop batter by 1/4 cupfuls (60 ml) onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 to 4 inch (9 - 10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not over bake. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.
Makes about 24 large cookies.
*Adapted From: Bon Appetit Editors. Bon Appetit Christmas Cookbook. Pantheon. New York: 1995.
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