Continuing on the Italian theme of my previous post, I am going to share with you how to upscale a simple box of chocolate chunk cookie mix into Cinnamon Espresso Chocolate Chunk Cookies.
But first, a little background about espresso.
Real espresso is made by forcing nearly boiling water under pressure through finely ground coffee grounds. Generally, it is thicker than coffee that is made by using other methods. Ounce for ounce, espresso contains more caffeine than regular coffee. However, a smaller amount of espresso is typically consumed so therefore the total caffeine content may be less.
In 1884, Angelo Moriondo got a patent for his “new steam machinery for the economic and instantaneous confection of coffee beverage.” What I find interesting is that Angelo, along with his brother and a cousin, founded a chocolate company known as Moriondo and Gariglio. Coffee + Chocolate naturally go together, right?
Back to the cookie.
Take one box of Hershey’s Chocolate Chunk Cookie mix. Make sure that you have the ingredients it calls for in the directions, plus a teaspoon of cinnamon and 2 teaspoons of espresso powder. Combine all of the ingredients in a large bowl and mix it until it forms a large dough ball. You may find that you need to add an additional teaspoon of water.
Using a medium-sized scoop, place cookie dough balls on a cookie sheet.
Bake at 375 degrees for 12 to 14 minutes. You may have to adjust the time, depending on how accurate your oven is.
- 1 box Betty Crocker Hershey's Chocolate Chunk Premium Cookie Mix
- 1 egg
- 1/3 cup butter, softened
- 3 teaspoons water
- 2 teaspoons espresso powder
- 1 teaspoon ground cinnamon
- Preheat oven to 375 degrees.
- Combine ingredients in a large mixing bowl and mix until dough forms.
- Using a medium-sized scoop, place cookie dough on cookie sheet.
- Bake for 12 to 14 minutes.
- Allow to cool for 2 minutes on cookie sheet. Remove to cooling rack and allow to cool completely.
Let the cookies cool and then enjoy. A cup of coffee or espresso would go well with them for a nice little afternoon pick-me-up.
- Caffe`: Unless otherwise specified, it means espresso and is considered the only suitable conclusion to a proper meal.
- Caffe` Ristretto: “Short” coffee, less water than usual and truly not for beginners.
- Caffe` Macchiato: Literally “stained coffee”, with a spot of milk added, hot or cold.
- Caffe` Lungo: More water than normal. Perhaps not as strong as a regular espresso.
- Caffe` Lungo Macchiato: We consider this to be a mini-cappuccino and a “face-saving” alternative to ordering a cappuccino after a restaurant meal.
- Caffe` Coretto: Black espresso “corrected” with a spot of liqueur, usually brandy or grappa.
- Caffe` Hag: Decaffeinated coffee; Hag (pronounced ahg) is the name of the most common brand, now used generically.
- Caffe` Orzo: Another type of decaffeinated coffee (barley coffee).
- Caffe` Americano: “Rare and pointless”….”Bitter and Brutal”….
- Moka: The home coffeepot. Sometimes small trattorias serve coffee prepared with moka. Similar taste to espresso from a bar.
- Cappuccino: Espresso with hot frothy milk. Some serve it with a sprinkle of cacao on top. As a general rule, Romans only drink it for breakfast, though you can get it anytime.
- Cappuccino Freddo: Espresso with a lot of cold milk. Good for the summer months.
- Cappuccino Chiaro: Light espresso with hot frothy milk.
- Cappuccino Scuro: Dark espresso with hot frothy milk.
- Cappuccino Schiuma: Espresso with milk, with an abundance of foam.
- Cappuccino Senza Schiuma: Espresso with milk, but no foam
- Cappuccino Ben Caldo: Extra hot espresso with milk.
- Caffe` Latte: Like Cappuccino, but with more milk.
- Latte Macchiato: A glass of hot frothy milk with just a “spot” of espresso.