Recipe Booklet

8
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MOCHA CHOCOLATE CHIP
COOKIES
Makes 3
1
⁄2 dozen cookies
1
1
⁄2 tablespoons instant coffee granules
or instant espresso powder
1
1
⁄2 tablespoons unsweetened cocoa
powder
2 tablespoons hot water
2
1
⁄4 cups unbleached, all-purpose flour
1
1
⁄4 teaspoons baking soda
1
⁄4 teaspoon kosher salt
1 cup unsalted butter, cut into
8 pieces, at room temperature
3
⁄4 cup packed light brown sugar
3
⁄4 cup granulated sugar
2 large eggs
1
1
⁄2 teaspoons pure vanilla extract
1
1
⁄2 cups semisweet chocolate morsels
(can use half white chocolate
morsels)
1 cup pecan halves (may be toasted)
Preheat oven to 350°F. Line baking sheets
with parchment paper or nonstick baking
sheet liners. Combine instant coffee
granules, cocoa and water in a small bowl;
reserve. Combine flour, baking soda and salt
in a small bowl; reserve.
In a large mixing bowl, cream butter and
sugars on speed 3 until light and fluffy, about
2 minutes. Add coffee/cocoa/water mixture,
eggs and vanilla and mix until well blended,
about 30 seconds. Using speed 1, add flour
mixture and mix until combined, about 30
seconds. Scrape bowl with a spatula and
continue mixing until well blended, about 30
seconds. Add chocolate chips and pecans;
mix on speed 2 until just combined, about 20
to 30 seconds.
Drop by rounded tablespoonfuls (for ease,
you may use a #40 ice cream scoop), 2
inches apart, on prepared baking sheets.
Bake until golden, about 16 to 18 minutes.
Cool slightly on baking sheet and then
transfer to a wire rack to cool completely.
Store in an airtight container.
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CAPPUCCINO CHEESECAKE
Makes 12–16 servings
nonstick cooking spray
2 tablespoons instant espresso pow-
der
1
⁄2 cup half-and-half
3 tablespoons unsalted butter, cut
into
1
⁄2-inch pieces
2
1
⁄2 cups granulated sugar, divided
3
⁄4 cup unbleached, all-purpose flour
1
⁄4 cup unsweetened cocoa
1
⁄2 teaspoon ground cinnamon
1
⁄4 teaspoon baking powder
1
⁄8 teaspoon kosher salt
1 large egg yolk
16 ounces cream cheese (regular),
room temperature
16 ounces lowfat cream cheese, room
temperature
4 large eggs, room temperature
2 tablespoons cornstarch
2 teaspoons pure vanilla extract
chocolate curls for garnish, optional
In a small bowl dissolve the espresso
powder in the half-and-half; reserve. Preheat
oven to 350°F. Lightly coat a 9 x 3-inch
springform or cheesecake pan with nonstick
cooking spray.
Place the butter and
1
⁄4 cup of the sugar in
a medium bowl. Mix on speed 3 to cream,
about 1 minute. Add flour, cocoa, cinnamon,
baking powder, and salt; mix on speed 1
until combined. Add egg yolk and mix on
speed 1 until crumbly. Press into bottom of
prepared pan. Bake in preheated 350°F oven
for 10 minutes, until slightly puffed (crust
may have cracked appearance; that is nor-
mal). Place on a rack to cool. When the pan
is cool to touch, wrap a sheet of aluminum
foil around the bottom and sides of the pan
so that it comes up at least 2 inches.
Put cream cheeses and remaining sugar in
a large mixing bowl. Beat on speed 2 until
combined and smooth, about 1½ minutes.
Using speed 1, add eggs, one at a time,
mixing for 15 seconds after each addition.
Scrape the bowl. Add cornstarch, mix on
speed 1 to combine. Scrape the bowl. Add