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Chocolate-Dipped Cappuccino Cookies



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Two Cappu, Please
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Chocolate-Dipped Cappuccino Cookies
Chocolatier May/June 1996

1 pound bittersweet chocolate,
coarsely chopped, divided
5 cups all-purpose flour
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups (1 pound) unsalted butter,
at room temperature
1 1/2 cups granulated sugar
1 cup firmly packed light brown sugar,
firmly packed
1 tablespoon heavy cream
2 tablespoons instant coffee crystals
2 large eggs

1. Melt 4 ounces of the bittersweet chocolate. Cool slightly.
2. In a medium bowl, using a wire whisk, stir together the flour,
nutmeg, cinnamon, and salt until thoroughly combined.
3. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the
paddle attachment, beat the butter for 30 seconds at medium
speed until creamy. Add the granulated sugar and brown sugar
and continue beating for 2 minutes, until light and fluffy. In a
small bowl, heat the cream in the microwave at HIGH power
for 10 seconds, to warm. Stir the coffee crystals into the heavy
cream until dissolved. Add the coffee mixture and the melted
chocolate to the butter mixture and beat well, approximately 2
more minutes. Add the eggs one at a time, beating for 15
seconds between each addition. Scrape down the sides of
the bowl with a rubber spatula.
4. At low speed, beat in the flour mixture one-third at a time,
scraping down the sides of the bowl after each addition.
5. Divide the dough into two portions and place one on a large
sheet of wax paper. Place another sheet of wax paper on top.
Using a rolling pin, roll the dough to an oval slightly larger than
17-by-12-inches (scant 1/8-inch thick). Carefully transfer the
dough between the wax paper to a baking sheet and place in
the freezer for 1 to 2 hours, or overnight. (Alternately, at this
point the dough may be wrapped securely with plastic wrap
and frozen until ready to use.)
6. Position one rack in the top third of the oven and another in the
bottom third of the oven. Preheat the oven to 350 degrees F.
7. Remove the dough from the freezer. To make the diamond-
shaped cookies, remove the top sheet of wax paper and, using
a ruler and a sharp knife, trim the edges to make a large diamond
measuring 10 1/2 inches on all four sides. With the tip of the
knife, make two marks on all four sides of the diamond, every
3 1/2 inches. Using the ruler, guide the knife, and cut the dough,
from one mark to the mark on the opposite side of the dough.
Continue, making three more cuts from side to side. There will
be 9 diamond-shaped cookies. Using a metal spatula, transfer
the cookies to a baking sheet, leaving about 1 inch between
them. Gather the scraps of dough together and form into a ball
and roll out between wax paper as directed in step #5. Freeze
until firm, about 20 minutes. Cut the cookies as directed in
step #7.
8. Bake the cookies for 13 to 15 minutes or until the edges are firm
and lightly brown. Remove from the oven and cool the baking
sheet on a rack for 2 minutes. Using a metal spatula, transfer the
cookies to a wire rack to cool completely.

Dip the cookies:

9. Line 2 baking sheets with wax paper. Using a medium-size, deep
bowl, melt the remaining 12 ounces bittersweet chocolate.
10. Dip a cappuccino cookie into the melted chocolate, completely
coating the bottom half of the cookie. Shake the excess chocolate
from the cookie, and place on a prepared baking sheet. Repeat
with the remaining cookies, rewarming the chocolate if necessary.
(Tilt the bowl of melted chocolate as necessary to make the coating
easier.) Place the cookies in the refrigerator for 30 minutes to set
the chocolate. The cookies can be stored, between layers of wax
paper, in an airtight container in a cool dry place for up to 10
days. Yield: approximately 30 cookies.

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