SHF #11, Coffee: Molasses-coffee cookie recipe
August 11, 2005
My first Sugar High Friday! In an interesting coincidence, the first blog event that I participated in since my move back to San Francisco was IMBB #17, whose theme was Tea, and for which I also made (among other things) a dessert. But where an Assam-infused creme brulee was intriguing and at least slightly exotic, coffee creme brulee is pretty much old hat. In fact, the use of coffee in desserts is fairly well explored. So did I work to find some exotic and unfamiliar way to use it? Nope. Instead, I made the first dessert you ever had: milk and cookies.
Here I tried to make the chewiest possible molasses cookie with coffee flavors as a strong counterpoint. I cut back on the spices that I'd normally put in (ginger, cloves, etc.) in order to let the main ingredients take center stage. The coffee adds considerable adult interest to this already tasty cookie.
2 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cardamom
1 1/2 sticks butter, melted
1/2 c dark brown sugar
1/2 c granulated sugar
1 large egg plus one yolk
1 tsp vanilla extract
1/3 c unsulphured molasses
2 tbsp coffee liqueur (e.g. Kahlua)
3 tbsp instant coffee
Grind instant coffee into a fine powder using a mortar and pestle (or coffee grinder, or what have you). Whisk flour, spices, soda, salt, and coffee together in a medium-sized bowl. In another bowl, cream the butter, brown sugar, and granulated sugar together for 2 or 3 minutes using a mixer. Add eggs, vanilla extract, liqueur, and molasses and work them in. Add dry ingredients and and work them in.
Grab about 2 tablespoons' worth of dough and roll it into a ball. Roll this ball in granulated sugar. Place on a lightly greased cookie sheet. Bake for 12-14 minutes. Be aware that the cookies will not feel as though they are done when you take them out. They should barely be starting to set at the edges (and I do mean barely) and should still feel very foamy in the middle when you remove them from the oven.
This "milkshake" is designed to go with the cookies, so it's purposely not very thick -- a bit more "milk" than "shake". For some reason, I felt like the use of coffee ice cream was cheating, but I suspected that adding too much coffee would make the resulting shake less creamy and too watered down. So instead, I opted to infuse the milk with coffee directly, and add only a little coffee to the end result. The result was a very tasty milk-like beverage with nice coffee overtones, rather than a thick coffee milkshake or something like a frappuccino.
1 cup whole milk
1 cup heavy cream
1/2 cup cold coffee
2 scoops vanilla ice cream
3 tbsp kahlua
Cinnamon for garnish
Heat the milk and the cream in a saucepan to 205 degrees F, or just below boiling. Pour the milk along with 5 tablespoons of ground coffee into a french press. Let steep for 4 minutes. Press the result and let sit for 30 seconds. Pour the result into an airtight container and place in the refrigerator until it cools.
Combine all liquid ingredients and blend with a traditional or a stick blender. Sprinkle with cinnamon and serve. This recipe makes 2 shakes.
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I'm in love with your cookie size plate. It is fantastic! Where can I find one?
Posted by: Jennifer at Aug 12, 2005 6:49:39 AM
Cookies just go so well with milk and your coffee milkshake idea is fantastic.
Posted by: boo_licious at Aug 15, 2005 8:39:53 PM
I too am in love with that cookie plate. It just makes the cookie pop out!
Posted by: Lori at Aug 15, 2005 10:14:21 PM
Thanks! The plate belongs to Rebecca. A friend gave it to her as a gift around four years ago. It came from the San Francisco Museum of Modern Art. There are four other oval plates (which we do not have) which nestle into the sides. The intent is that you put food items on the plates and some sort of dip or condiment in the middle.
Posted by: Confabulist at Aug 16, 2005 8:21:00 AM
What an ingenious way to interpret milk and cookies with a coffee flair! I'm impressed and both recipes look and sound great.
Thanks so much for joining in on SHF - glad to have you aboard!
Posted by: Jennifer at Aug 16, 2005 10:45:39 AM
My Grandmother and I used to make these molasses cokkies tohether. But unfortunately when she passed away the recipre went with her. Actuallly she wrote it down but she seems to have missed some important ingredients. The main way I way remember makeing the cookies was definetly molasses but she asle used many spice but ahe always used a samll amount of coffe with it. I seem to be lost and would appreciate some assistance. These were cookies that you dropped from the spoon and when cool would frost when cool with 7 minute icing. Hope some one can help. Thank you Denice Fornear
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At what temperature are the cookies supposed to be baked? Am I missing it? I'm going to take a stab at it and guess 350º, hope they turn out because they sound delicious! =]
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