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Topic: Triple Chocolate Espresso Bean Cookies (21 msgs / 432 lines)
1) From: Michael Wascher
Cookies with coffee & chocolate. What more could you want! Oh yes, whole
wheat pastry flour, so they're healthy too.
Triple Chocolate Espresso Bean
Cookies- Dark
chocolate cookie recipe, each cookie pumped full of lots of freshly
ground espresso powder.
Now, of course I'll need to select a Sweet-Maria's bean to roast to a nice
crunch. And I'm thinking a bit more chocolate chips since I won't be using
chocolate-covered beans.
So, what'd be a good bean? I'm leaning towards Liquid Amber.
--MikeW
-- 
"If there is anything the nonconformist hates worse than a conformist, it's
another nonconformist who doesn't conform to the prevailing standard of
nonconformity." --Bill Vaughan
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2) From: Kris McN
Holy Cats, that looks good! I'm going try it with the Guat Oriente DP
roasted to FC++ or light Vienna.  Thanks for the link, MikeW!
Kris McN
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3) From: raymanowen
Just roasted L-A on 10 Dec. My train system only has one set of tracks, so
it's been exclusive Moka pot or more recently, little Crapesso that Leaks.
The L-A shines!
The Crapesso has been a good study platform for espresso maker designs.
Lacking complete instructions and with limited intuition, I managed to crack
the valve body casting using Go Joe as directed. It didn't occur to me to
ignore the directions until after the damn thing broke.
For my last brewing step, I want to be able to push a cleaning button, to
steam clean the entire water circuit from the brew boiler through the group.
It can be done just using generic dishwasher powder, or if you have a need
to spend, try some Labconix automatic labware cleaner.
Steam alone will suffice to clean out 99% of the shot-to-shot grounds. Steam
and d/w powder will scour it all out like a Hotsy steam cleaner.
Cheers, Mabuhay and Magandang Umaga -RayO, aka Opa!
Got Grinder?
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4) From: Carol Lugg
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5) From: Bonnie Polkinghorn
Sounds wonderful!
For Christmas dessert, I'm going to make Cappucino Creme Brulee.
If I can make these cookies and include them as part of the Christmas gifts
of fresh roasted coffee, that would be awesome.  Thanks for the link, and
the great idea, Mike.  I have just enough LA for the cookies and for me!
Bonnie P.
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6) From: Ira
At 06:11 AM 12/12/2008, you wrote:
<Snip>
Espresso powder is instant coffee made with espresso beans. Sadly 
there's no liquid in there to replace with strong coffee. If you're 
willing to try and you're grinder goes fine enough you might see if 
it works with finely ground coffee, though you might want to double 
or triple the amount if you do that.. You could also try grinding the 
coffee a bit coarse and see if the "fine nut" texture works in those 
cookies. Otherwise, instant coffee!
Ira
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7) From: Lynne
Going to add my 2 cents, since I'm an avid home baker.
I've added very finely ground homeroast to some of my biscotti - they turned
out wonderful. Grind as fine as you can - I have a whirly blade and go much
finer than I'd use for my French Press.
The quality of the cookies are dependent on the quality of the ingredients.
I would never, ever use instant in a cookie any more than I'd drink it.
JMHNSO.
Lynne (who has to try these!)
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8) From: raymanowen
If your only excursion with espresso is these cookies, just go to an Italian
deli. They will probably have LaVazza or Illy ground coffee.
With the strong external flavors in the cookie recipe, the subtle flavor of
your homeroasted beans might be swamped. If you are an espresso aficionado,
by all means try some of your own personal beans and grind.
At several points, you could actually be making the ingredients for the
cookies. Gives new meaning to "Homemade".
Cheers, Mabuhay and Magandang Tanghali -RayO, aka Opa!
Got Grinder?
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9) From: g paris
Michael:
thanks so much, I just posted this on homeroasters.
will be making tomorrow with whatever I have handy. will let all know the
bean and roast.
ginny
have a great holiday
On Thu, Dec 11, 2008 at 8:50 PM, Michael Wascher  wrote:
<Snip>
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10) From: g paris
Bonnie:
Creme Brulee is one of my MOST favorite things. Would love your cap version.
thanks and have a great holiday.
ginny
how do you "torch" your tops???
On Fri, Dec 12, 2008 at 9:54 AM, Bonnie Polkinghorn <
bonnie.polkinghorn> wrote:
<Snip>
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11) From: raymanowen
LIB- there actually is instant espresso
powder.
German has a colorful vernacular description... -ro
On Fri, Dec 12, 2008 at 11:09 AM, Lynne  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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12) From: Michael Wascher
I gave them a try, IMO they're not as good as the recipe's hype. If I liked
them a little better I'd try again, using white pastry flour instead of the
whole wheat. Maybe more sugar, too.
RayO mentioned the "strong flavors" in his email, that was an
understatement!
On Thu, Dec 11, 2008 at 10:50 PM, Michael Wascher  wrote:
<Snip>
-- 
"If there is anything the nonconformist hates worse than a conformist, it's
another nonconformist who doesn't conform to the prevailing standard of
nonconformity." --Bill Vaughan
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13) From: Barbara Greenspon
And we just tried them; they were WONDERFUL.  Only thing different  
than the actual recipe called for was 'non chocolate covered' beans,  
with and extra 3/4 c of choc. chips.  Ingredients otherwise were  
exactly as called for.  We allowed ourselves two each!  They are huge,  
and we froze the dough in balls for the leftovers.  We baked 15 and  
froze 15.  I can't believe how good they are.  I want to sneak more  
now, but...
On Dec 14, 2008, at 6:37 PM, Michael Wascher wrote:
<Snip>
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14) From: raymanowen
"We allowed ourselves two each! ... We baked 15..."
You have at least one left- go ahead, sneak! My being no chocolatier means
there is never enough around here. -ro
On Sun, Dec 14, 2008 at 10:29 PM, Barbara Greenspon <
Lilysownahmah> wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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15) From: Michael Wascher
I glad yours came out well, Barbara,
What you describe is what I did. I had intended to used Liquid Amber beans,
but ended up roasting some Monkey Blend. I even measured the ingredients,
which is unusual for me!
Mine have an unusual odor/taste, almost acrid. I'm not sure how to describe
it, but not pleasant at all in a cookie!
Oh well. I tried another recipe too -- Pecan Blueberry
Oaties--
which came out much better! Jean fell in love with this style biscuit
on
a trip to England years ago. I used dried cranberries (couldn't find dried
blueberries) and light brown sugar substituted well for the golden caster
sugar. Nice flavor & texture from the nuts, fruit & oats and not overly
sweet.
--MikeW
On Mon, Dec 15, 2008 at 12:29 AM, Barbara Greenspon <
Lilysownahmah> wrote:
<Snip>
-- 
"If there is anything the nonconformist hates worse than a conformist, it's
another nonconformist who doesn't conform to the prevailing standard of
nonconformity." --Bill Vaughan
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16) From: james McDougal
We tried them too - this morning. I was afraid to be kept awake by one last
night. They were really wonderful! We had Trader Joe's chocolate covered
expresso beans, so we used them. The recipe suggested to make "freeform"
cookies rather than perfectly round ones. We tried that at first but
switched to round ones after the first batch looked more like something that
could be picked up out of the yard ;-)
Mac
On Mon, Dec 15, 2008 at 7:30 AM, Michael Wascher  wrote:
<Snip>
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17) From: Barbara Greenspon
I forgot to say one thing!  Sorry!  Since I increased the chocolate to  
double what was in the recipe, I weighed both the coffee beans and the  
chocolate and used only 1/2 the beans
  -- that is 4 oz, which still was a huge amount, it seemed.  I can't  
see how a whole 8 oz. could have worked, even without the extra  
chocolate, that is, in terms of taking up space.  It seems the cookies  
would have been all bean??
I wonder if that made a difference, Michael.
Barbara
PS.  I do have ADHD, quite controlled, but one of the symptoms is that  
caffeine relaxes me, sometimes lets me fall asleep when I can't  
otherwise.  But my husband is more normal(!).  He was up a good deal  
last night.  Two of these cookies did it to him.  Beware!
On Dec 15, 2008, at 6:30 AM, Michael Wascher wrote:
<Snip>
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18) From: Bonnie Polkinghorn
Ginny,
The recipe for the Cappucino Creme Brulee came from that old Coffee Chat
News - Phil Lempert - Supermarket Guru website.http://archive.supermarketguru.com/page.cfm/28794A couple of years ago, I got one of those little creme brulee torches, but I
have never tried it.  I'm going to pull it out this week and test it out.
-Bonnie
On Fri, Dec 12, 2008 at 12:17 PM, g paris  wrote:
<Snip>
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19) From: Michael Wascher
Barbara,
I could've lived with that & just adjusted proportions for later batches. I
also reduced the beans by about half. The cookies had an unusual, almost
acrid, smell. The raw dough too.
One thought ... what cocoa did you use? I sent Jean out to get ingredients.
She couldn't find either brand mentioned, but the Nestle cocoa definitely
did *not *say "dutch process" or "dutched". My understanding is that
dutching makes the cocoa alkaline. Then too, they were rather flat, not like
the photo.
--MikeW
On Mon, Dec 15, 2008 at 8:19 AM, Barbara Greenspon <
Lilysownahmah> wrote:
<Snip>
-- 
"If there is anything the nonconformist hates worse than a conformist, it's
another nonconformist who doesn't conform to the prevailing standard of
nonconformity." --Bill Vaughan
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20) From: Barbara Greenspon
We used Scharffen Berge, one of the mentioned ones.  Maybe that's it.
Barbara
On Dec 15, 2008, at 7:27 PM, Michael Wascher wrote:
<Snip>
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21) From: g paris
good old Scharffenberger, they made Champagne (ok ca sparkling) in the
Anderson Valley in Northern California
during the 80's, still really good stuff...
I don't remember why the sold for chocolate but my quess is moola.
Barbara thanks for the additions to the cookies!!
love ginny
happy holiday to you and all
On Mon, Dec 15, 2008 at 8:00 PM, Barbara Greenspon <
Lilysownahmah> wrote:
<Snip>
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