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FERNA CRISPY AND CHEWY MARBLED COOKIES
| Ingredients |
Quantity |
| Instant coffee powder |
1 tbsp. |
| Hot water |
1/2 tsp. |
| Butter, softened |
1/2 cup |
| Light brown sugar |
1/2 cup |
| Sugar |
1/4 cup |
| FERNA IODIZED SALT |
1/4 tsp. |
| FERNA VANILLA LIQUID |
1 tsp. |
| Egg |
1 piece |
| All-Purpose flour |
1 cup + 2 tbsps. |
| FERNA BAKING POWDER |
1/2 tsp. |
| Unsweetened cocoa powder |
2 1/2 tbsps. |
| Bittersweet chocolate, chopped |
8 ounces |
| Coarsely chopped walnuts |
1 cup |
PROCEDURE
1. Preheat oven to 3750F.
2. Sift flour, FERNA IODIZED SALT and FERNA
BAKING POWDER 3 times. Set aside.
3. Dissolve instant coffee in hot water. Set
aside.
4. In the bowl of the mixer, cream the butter,
brown sugar and granulated sugar until light
and fluffy for 10 minutes.
5. Add egg, the dissolved coffee and vanilla.
Beat until well combined.
6. At low speed, add the sifted dry ingredients
just until absorbed.
7. Divide the mixture in half and fold in the
cocoa into one part.
8. Combine the chocolate chunks and nuts in
small bowl then stir in half into each of the
two doughs.
9. Using about 1/2 tablespoon of each dough,
combine them into balls and drop them onto ungreased
baking sheets.
10. Bake for 10 minutes or until the edges of
the lighter side of the cookie begins to color.
Do not over bake. Let stand for 4 minutes then
transfer to wire racks to cool completely.
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