I have a vivid memory of being in Venice with my parents in the early 2000s (it’s documentedhere) when my brother and I decided to freak out our mother by drinking espresso after dinner. We were actually always a coffee-after-dinner family but the coffee was always decaf. To this day, my parents still order decaf if they’re in the mood for a hot beverage after a big meal. But in Italy, drinking espresso after dinner is a tradition and to quote Tevye, “Tradition!” So we drank the espresso and, as far as I can remember, we still fell asleep and all was fine. But my mother’s concern was still on my mind when I madeSusan Spungen’s Dirty Chai Earthquake Cookies上周参加晚宴。
Ever since Craig and I gotthe Breville Barista Pro我们一直在厨房里经营一家名副其实的咖啡店。我几乎完全有能力用微型胶卷制作一个值得咖啡师的心脏，我必须每天限制自己喝两杯咖啡饮料，即使我在一点点喝了第二饮料，我晚上仍然在抖动。因此，对这些cookie的担忧！他们在其中有一汤匙浓缩的浓缩咖啡（不是瞬间）。
诚然，那是一汤匙分发的二十汤匙，所以也许我过于谨慎。我之所以选择他们，是因为我正在为我们的朋友瑞安（Ryan）和乔（Joe）烹饪一场印度盛宴，我需要一种使主题填写的甜点。肮脏的柴饼干似乎很完美。
The dough is chock-full of those spunky Chai spices: ginger, cinnamon, cardamom, cloves, and black pepper. The secret ingredient is malted milk powder, which is what makesDavid Lebovitz’s malted milk ice cream so memorable, and adds a mysterious texture and yeasty flavor to the whole affair.
The coolest part is that you bloom the espresso with browned butter.
Once the dough comes together (you beat eggs in a mixer with the sugar before working in the other ingredients), you refrigerate it for a few hours so it firms up, and then you scoop tablespoon-sized balls and roll them in both granulated sugar and then powdered sugar.
You freeze for ten minutes, bake for twelve minutes, and then you have a tray of festive, notably complex cookies that are perfect for a wintery meal or an Indian feast. The bitterness of the espresso and the nuttiness of the brown butter plays beautifully against all of the spice and the sweetness. And they won’t keep you up at night. I promise, mom! Unless you eat all twenty four which, considering how good these cookies are, is entirely possible.
肮脏的柴地震饼干
Ingredients
- 1tablespoon磨碎的浓缩咖啡（不是瞬间）或磨碎的咖啡
- 1/2cupunsalted butter (that's 1 stick)
- 2cups多用途面粉
- 2tablespoons麦芽奶粉（我用康乃馨）
- 1teaspoon发酵粉
- 1teaspoon姜粉
- 1teaspoon地面肉桂
- 1/2teaspoonground cardamom
- 1/8teaspoon丁香粉
- 1/2teaspoonkosher salt
- 1/2teaspoon黑胡椒粉
- 2大蛋
- 3/4cuplight brown sugar
- 2teaspoonsvanilla extract or paste
- 1/4cupgranulated sugar
- 1/2cupconfectioners' sugar, sifted
Instructions
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将浓缩咖啡放入中型碗中。用中火在一个小锅中煮黄油，每隔一段时间旋转，使其变成坚果棕色（约5至6分钟）。倒在浓缩咖啡上，将其搅拌在一起，然后将其放在一边。
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Whisk together the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt, and pepper in a medium bowl.
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In a stand mixer with the paddle attachment, beat the eggs and light brown sugar on medium speed for about 3 minutes until well-combined and lighter in color.
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Add the vanilla and the butter mixture, scraping the sides of the bowl if necessary, and mix on low to combine. Add the flour mixture, mix again, and use a rubber spatula to finish the job so you don't overwork the dough. Cover the mixer bowl with plastic wrap and refrigerate for two hours to firm up. (DIrty chai cookie secret: I only refrigerated for an hour and it was fine.)
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Heat the oven to 350 degrees. Pour the granulated sugar into one bowl and the powdered sugar into another bowl. Using a small cookie scoop or a tablespoon measure, scoop out heaping tablespoons of dough, roll into a ball, roll in the granulated sugar, then the powdered sugar, and place on a parchment-lined cookie sheet. Leave about two inches of space between the cookies and freeze the tray of cookies for ten minutes before baking.
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烤到下面的饼干是黄金但年代till very tender (they'll firm up as they cool), about 12 to 14 minutes. Let cool a few minutes on the baking sheets and then slide the parchment on to a wire rack to cool completely. The cookies will keep for up to a week, covered, at room temperature.