I did work at Starbucks for 2 years when I was 18 -19, but I have never liked espresso until now and thats probably because I had never had real espresso until now. Kyles sister lives in Italy with her husband (who happens to be the Captain of the Pro Italian baseball team). They came home in December to get married and she brought me some Illy Espresso, and this Espresso Maker. You put it on the stove top like a tea kettle with the water on the bottom and the espresso in the middle. It even whistles like a tea kettle! Davide (Jenn’s husband) told me to never wash the inside, and if an Italian tells you something Espresso related, you better listen.
This coming Wednesday and Friday we have tastings at Casa Bellamini. We will be cooking for about 10 potential couples, and about 4 couples that have already booked. Its exciting, I hope they love our food. We will have professional pictures taken of our food also which is sooo exciting to me! I’m so proud of the menu Kyle put together and the desserts will be amazing also.
But until then, feast your eyes on these soft, ooey-gooey, rich cookies. I have never made a cookie with Espresso and i’m please with the results. It wasn’t too ‘in your face’ but instead added a richness.
Illy Espresso Double Chocolate Chip Cookies
Yields: 12 cookies
1 cups all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons Illy Espresso
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, softened
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
5 ounces semisweet chocolate chips
1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
2.In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and 2 teaspoons of water; set aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.
4.Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.
Recipe adapted from Martha Stewart.
Oh and good luck Italy in the World Baseball Classic!!
