How to Make Fabulous Desserts Using Starbucks Via Instant Coffee: Chocolate Checkerboard Cookies
4 oz 60% Cacao Bittersweet Chocolate Baking Bar
3 tbsp Unsweetened Cocoa
3 cups flour
1/2 tsp salt
1/4 tsps baking soda
1 1/4 cups unsalted butter (room temp)
1 1/4 cups sugar
1 large egg
1 1/2 tsps vanilla extract
1 tsp Starbucks Via
2 tbsp water
Chocolate Checkerboard Cookies
These cookies use enough flour to come out nice and chewy. They are a perfect alternative to the harder biscotti if you want to enjoy something sweet with your afternoon cup of coffee. Or even your morning cup of coffee. The smooth flavors of these cookies make them appropriate for any time of day. My new favorite cookie, these will be a hit for coffee-lovers and non-coffee-lovers alike.
Source: Ghirardelli Recipes
PICTURE ONE: Break up chocolate bar into smaller pieces and microwave in microwave-safe bowl until melted (to avoid burning chocolate, melt in 15-30 second increments)
PICTURE TWO: Combine flour, salt, and baking soda. Set aside.
PICTURE THREE: In large bowl, cream butter. Keep a knife handy as the butter will get stuck in the beaters and require extracting many times before all of it has been creamed. Note: Beating at slower speeds is better at this stage as butter tends to fly.
PICTURE FOUR: Add sugar, beating at medium to high speed.
PICTURE FIVE: Add egg and vanilla to sugar butter mixture, beating until completely incorporated.
PICTURE SIX: Incorporate flour in two batches. Again, keep that knife handy as this batter is thick and sticky.
PICTURE SEVEN: Divide batter in two, setting half aside.
PICTURE EIGHT: Add coffee to water, stirring until fully mixed (Via dissolves easily in water of any temperature, another benefit). Add coffee to chocolate.
PICTURE NINE: Add unsweetened cocoa and coffee chocolate to batter. At this stage, beating is not as effectual as getting your hands dirty and kneading the dough until it is evenly colored.
PICTURE TEN: Separate dough into four even sections, two of each flavor.
PICTURE ELEVEN: Roll each section of dough into logs. Ghirardelli gives these dimension as 10" by 3" by 3/4". My 'logs' ended up being about 14" by 2" by 1/2". The important thing is for all of the logs to be approximately the same size.
PICTURE TWELVE: Roll logs in parchment paper and refrigerate for at least 30 minutes.
PICTURE THIRTEEN: Slice each log lengthwise in three or four pieces (depending on original width of logs). Stack two of each flavor in a checkerboard pattern (vanilla on top of chocolate next to chocolate on top of vanilla as pictured). Wrap each super log in parchment paper and refrigerate for at least 3 hours.
PICTURE FOURTEEN: Preheat oven to 350F. Roll out parchment paper to cover two cookie sheets.
PICTURE FIFTEEN: Cut 1/4" thick cookies from logs. Place on cookie sheets, keeping 1" of space between cookies.
PICTURE SIXTEEN: Bake cookie sheets on separate racks for 12 to 13 minutes.
PICTURE SEVENTEEN: Cookies are done when edges start to brown slightly. If you do over bake them, no worries, they just come out crispier, but still delicious. Remove from oven and let cool for 1 minute.
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