This week’s Tuesdays with Dorie recipe from Dorie’s Cookies used an ingredient I don’t think I’ve seen before in a cookie (but it’s one that makes a lot of sense) – ricotta.
Dorie says:
A thousand things make cookies beguiling, and one of them is their ability to surprise. So often a cookie’s looks are no indication of its texture or taste. These, which are adorable as puffs, don’t give you even a hint that they’re crisp around the very edges and so and much like a beloved devil’s food cake in the center. You’ve got no way of knowing that there’s coffee in the mix, and you probably won’t be able to pick up the ricotta even a er you’ve had a few of them, but it’s what gives the puffs their noteworthy texture.
“Noteworthy texture” This is what really makes this cookie special. I must admit I didn’t find these cookies “adorable puffs” – I was actually a little worried about them as they didn’t really spread much and the dough was very dense (kind of, as Dorie says, like fudgy cake frosting) but…. they are deceptive in their looks!
The outside of the cookie is, indeed, a little bit crunchy while the inside is lovely and fluffy – almost brownie-like. I made the full batch of these for my staffroom (we needed them after a freak ice and snow storm this past weekend!) and they disappeared very quickly.
These cookies smelled amazing – more chocolatey than coffee – and were the perfect “not too sweet” cookie that you feel you can justify eating for breakfast 😉 I wish there had been a stronger coffee flavour though – I definitely couldn’t taste it and wished I could. Ricotta in a cookie – now THERE’S a genius idea!
Get the recipe for Dorie Greenspan’s Mocha-Ricotta Puffs on page 168 of Dorie’s Cookies.
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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I’m sad that I missed out on this recipe for TWD! The centers of your cookies look so fluffy and the way you described these puffs make me want to bake these for a rewind week!
LOL – I can hear my mum’s disapproval if I ate these for brekky. They were really good, and I can imagine even more so after an ice storm.
We really liked these too, disappeared in my house. I must have put a heaping portion of coffee crystals in mine because we noticed the coffee flavor.
They look yummy. What a nice treat for a freak snow storm. Snow this late in the year is just wrong.
One of my son’s favorite cookies is an Italian ricotta cookie (no chocolate). I haven’t made it in a long time…you’ve inspired me to pull out the recipe and bake a batch for him.
hopefully we are out of the woods with the freak spring snowstorms! i loved the texture of these cookies, and would make them again for sure (and probably add a bit more coffee powder, too.)
This was my first recipe from Dorie’s Cookies book and it’s a winner – easy and delish, crispy on the outside, tender on the inside. I was relieved to see my cookies came out as dark as yours (Dorie’s were much lighter, almost tan), but then I used KAF Black Cocoa, which gave it a devil’s food cake color. These are going to “wow” my friends at the Hollywood Bowl concert tonight.