Monday, May 31, 2010
"Jamoca Almond Fudge" Cookies
If you've ever been to Baskin Robbins, you know that one of their classic flavors is their "Jamoca Almond Fudge" ice cream and you probably have tried it before. If you haven't, their "Jamoca Almond Fudge" ice cream is a combination of coffee ice cream, chocolate fudge that is running throughout and roasted almonds. This has been one of my favorite flavors at BR. So, still on my creative project of turning ice cream flavors into cookies, this post is the recreation of BR's "Jamoca Almond Fudge" ice cream. Once again, I used my chocolate chip cookie batter recipe. The recipe I used to use can be found at my old blog post, "The Best Chocolate Cookie Out There". I feel like I should explain why I'm using this recipe constantly. Well, the reason why I always use this recipe in creating new flavors is because it's a great cookie dough to work with. It has a neutral vanilla flavor which goes well with everything, it creates a nice chew to the cookie and it's easy to do. They say, you always need a great base in order to build a building. Well, you also need a great cookie dough to create a great cookie and the chocolate chip cookie dough recipe is exactly that. Anyways, back to my "Jamoca Almond Fudge" cookie. Like I said before, I used the chocolate chip cookie dough recipe. During the stage where I cream the butter and sugar together, I added about 2 tablespoons of instant espresso powder. I then continued the recipe as is. Then when it came time for the "mix-ins", I added 1 cup of chocolate chips and 1 cup of roasted almonds. Once baked, I let them cool and I topped them with a "hot fudge sauce" from a recipe by Wayne Harley Brachman. His recipe didn't taste like a store bought one but it was alright. I would say to buy the store bought stuff though because it is easier to use and tastes great. Overall, these cookies were somewhat of a success in my creative project. They only had a hint of coffee which was alright but it was missing that fudge sauce flavor that this sauce did not give. It was a good trial though! Here's the hot fudge sauce recipe I used.
Hot Fudge Sauce
1/2 cup very hot brewed coffee
1/2 cup sugar
3/4 cup unsweetened Dutch-processed cocoa
1/2 cup light corn syrup
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. The sauce keeps for 3 weeks in the refrigerator or 3 months in the freezer.
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