I have people coming over tomorrow night and I wanted some sweets to add to the cheese and crackers that I’m putting out – but after an extended holiday season filled with chocolate making I was a bit stumped as to what to make. I ended up coming across recipes for Chocolate Espresso Cookies from Bake or Break and Gluten-Free Chocolate Financiers from Smitten Kitchen…but I had a few hitches along the way…
Chocolate Espresso Cookies
I tried to follow the recipe as closely as possible but I had a few hitches: first, I ran out of eggs. I had miscounted how many I had left vs how many I needed to make the two recipes and was short. My solution was to use the 4 egg whites called for in the gluten-free financiers (below) and put the 4 remaining egg yolks in the cookies to use as the “2 large eggs” that the recipe calls for. Well I’m not sure if it was the eggs or the recipe itself but I got a very, very dry mixture:
A second, confounding factor may be the fact that I don’t own an electric mixer – I just have a hand chopper/beater thingy (how’s that for descriptive eh?). But I was able to save the cookies! I added 1 cup of cold, brewed coffee to add some liquid in (3/4 cup may have been enough in retrospect). The dough mixed up to a sticky paste which I wrapped in saran wrap and stuck in the fridge.