I had a bottle of Fernet-Branca on my shelf, so I sipped while I read this strange book. Let me tell you a little bit about this libation in case you are unfamiliar. It's an amaro, a bitter alcohol that is served as a digestif. But it originated in the mid-nineteenth century by an herbalist in Milan who marketed it as a cure for worms, cholera, and even menstrual cramps.
- 1-1/2 cups flour
- 1/2 teaspoon baking soda
- 10 Tablespoons butter, softened
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, lightly packed
- 2 Tablespoons maple syrup
- 1 large egg
- 2 Tablespoons heavy cream
- 1 teaspoon Fernet-Branca
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips plus larger chunks for finishing
- 1/4 cup chocolate covered espresso beans
- Also needed: #40 scoop, cookie sheet, parchment paper
Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium mixing bowl, whisk together the flour and baking soda.
In a large mixing bowl, cream together the butter and sugars. Add in the maple syrup, egg, heavy cream, Fernet-Branca, and vanilla. Mix again until well-combined. Add in the dry ingredients and stir until completely moistened. Fold in the chocolate chips and chocolate covered espresso beans.
Using a scoop, place dough balls on prepared sheets about 2 inches apart. Press a larger chunk of chocolate into the top of the rounds. This is optional, but I love to see that shard of chocolate on top of the finished cookies.
Bake for 10 to 11 minutes until the cookies are browned on the top and around the sides. Remove from the oven and let cookies cool on the sheet for 3 minutes before transferring to a wire rack.
Cookies will crisp as they cool.
That's a wrap for my #CooktheBooks offering. I can't wait to see what our next four book selections are. Stay tuned for more foodie book fun.