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Triple Chocolate Espresso cookies

Amy Sheree

Cathy Jacobsen of Dyer knows a thing or two about cookies. She’s been baking since she was a little girl and after operating storefronts of her business, Cookielicious, in Dyer and Schererville, she’s rolled out more dough than she could ever count. The business has evolved and the stores are no more, but the focus is now on a cookie and ice cream truck, I’scream & Cookies. From markets to weddings to private events, the mobile ice cream sandwich parlor serves up goodies to hungry sweet-toothed patrons.

Jacobsen offers up a few of her favorites, minus her perfect chocolate chip recipe that she says is top secret. For the holidays, when cookie making is happening all over the Region, Jacobsen says that using a base recipe, like her shortbread one, is a great start. You can then customize to suit your taste with combinations like cranberries and walnuts, chocolate and mint pieces or orange zest with cranberries. “It’s a great base cookie and there are no eggs, so it’s really easy to put together,” Jacobsen says. One cookie that she says was popular in her shop was a lavender almond shortbread cookie that used culinary grade lavender buds that she ordered online along with almond extract. There are few rules in cookie making and the possibilities are endless.

Triple Chocolate Espresso

Ingredients

2 cups all-purpose flour

1/2 cup cocoa powder

2 tablespoons instant espresso powder

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, at room temperature

3/4 cup granulated sugar

3/4 cup dark brown sugar

2 large eggs

1-1/2 teaspoons pure vanilla extract

1-1/2 cups white chocolate chips or chunks

1 cup dark chocolate chips

Directions

Cream butter and sugars for 4-5 minutes. Add eggs and vanilla and mix for 3 to 4 minutes. Sift cocoa, flour, espresso powder, salt, and soda; add to creamed mixture, mix well. Add chips 1 tablespoon at a time. (If dough is stiff, you may need to add milk.) Scoop tablespoon-sized mixture onto ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Snickerdoodle

Ingredients

1 cup butter

1-1/2 cups granulated sugar

2 whole eggs

1-1/2 teaspoons cream of tartar

3 cups flour

1 teaspoon baking soda

Pinch of salt

Directions

Cream butter and sugar until light and fluffy for 5 minutes. Add eggs and beat again for 4 to 5 minutes. Combine flour, salt, soda and cream of tartar, then add to creamed mixture. Roll tablespoon-sized mixture in cinnamon sugar mixture before baking (1/2 cup sugar with 2 tablespoons cinnamon). Bake at 350 degrees for 10 to 12 minutes.

Shortbread

Ingredients

1 cup (2 sticks) butter

1 cup powdered sugar

3 ounces honey

3/4 teaspoon almond extract

1 teaspoon vanilla

3 cups flour 

3/4 teaspoon baking powder

1 teaspoon salt

Directions

Cream butter, flavors, honey and sugar till light and fluffy for 5 minutes. Combine flour, salt, and baking powder, then add to creamed mixture. Roll out and cut into your favorite shape. (Use powdered sugar to cover your rolling surface.) Bake at 350 for 8 to 10 minutes.

Variations: Add finely chopped nuts or dried fruits, or you can substitute the almond extract with any of your favorite flavors: orange, lemon, anise.

Monster

Ingredients

1 cup (2 sticks) butter

1 cup granulated sugar

1 cup packed brown sugar 

1-1/2 cups peanut butter

2 eggs

1 teaspoon vanilla

2-1/2 cups pastry flour

2-1/2 cups oats 

2 teaspoons baking soda

1 teaspoon salt

1 cup chocolate chips

1/2 cup mini M&Ms

Directions

Cream butter, peanut butter and sugars. Add eggs and vanilla. Combine flour, oats, salt, and soda; add to creamed mixture. Add chips. Mix in M&Ms slowly to avoid breaking. Scoop with tablespoon onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Recipes provided by Cathy Jacobsen

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