Earthquake Cookies in a Jar
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 cup almond meal (also known as ground almonds)
- 1 teaspoon kosher salt
- 12 ounces dark chocolate, finely chopped
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 3 large eggs
- 1/2 cup sugar
- 3 tablespoons brewed coffee
- 2 tablespoons vanilla extract
- 1 tablespoon rum
- 3/4 cup granulated sugar
- 3/4 cup sifted confectioners sugar
- Sift together the flour, baking powder, almond meal, and salt.
- Melt the chocolate and butter together in a stainless steel bowl over a pan of simmering water.
- In an electric mixer fitted with a whisk, whip together the eggs and sugar at high speed for 3 to 4 minutes, until they become fluffy.
- Add the melted chocolate mixture and mix until incorporated.
- Add the dry ingredients slowly (better to take your bowl off the mixer for this part so flour doesnt fly around your kitchen) and mix until incorporated.
- Stir in the coffee, vanilla, and rum.
- Transfer to a small bowl and refrigerate for about an hour.
- It will become firm.
- Preheat the oven to 350F.
- Line a cookie sheet with parchment paper.
- Put the granulated sugar in one bowl and the confectioners sugar in a second bowl.
- Using a sturdy spoon, scoop the chilled dough into 1-inch scoops and place them 1 inch apart on the prepared cookie sheet.
- Roll each individual cookie between your hands until it is a smooth ball, dip in the bowl of granulated sugar, then in the bowl of confectioners sugar, coating each one fully.
- Return them to the cookie sheet.
- Bake for about 10 minutes, or until the sugar cracks and the cookies just start to firm up.
- (They are especially delicious with a little softness in the center.)
- Allow them to cool on a rack, then store airtight.
allpurpose, baking powder, almond meal, kosher salt, chocolate, unsalted butter, eggs, sugar, coffee, vanilla, rum, sugar, confectioners sugar
Taken from www.epicurious.com/recipes/food/views/earthquake-cookies-in-a-jar-375820 (may not work)