Yum Peaceful Cooking: Tate's Chocolate Jumbles

Wednesday, July 20, 2011

Tate's Chocolate Jumbles

It seems I've been on a Tate's Bake Shop kick lately. But lemme just tell ya....the recipes in that cookbook are so danged good. I mean....as I'm looking at this book, opened next to me, I see a recipe called Simple Lemon Wafers. How wonderful does that sound?!

Ok, back to the cookies. I did change up the recipe a bit. Hmmm...now that I look at it, more than I thought. I omitted the nuts cuz one of my darling daughters (and some days that term is used more loosely than others....more like in a rather sarcastic tone) does not like nuts. I'm not a huge huge fan of white chocolate so I used regular semi-sweet chocolate chips. Also...I had enjoyed the Cappuccino Shorbread that I made recently and I was still on a high from those....sooooo I added espresso powder to these beauties. But the basic foundation of the cookie remains the same. The structure was not altered. The cookies are still cakey and absolutely fabulous. If you want to eat something sweet that makes your taste buds sing like an angel and all your senses and awareness of space and time are focused on the flavors dancing on your tongue....then these are the cookies for you.

Chocolate Jumbles (in an altered state)
Printable Version
makes about 18 jumbo cookies

2 1/2 cups all purpose flour
1/2 cup cocoa powder
4 tsp espresso powder
1 TB baking powder
1/2 tsp salt
1 cup butter, at room temperature
1 1/2 cups firmly packed brown sugar (light or dark...doesn't matter)
2 large eggs
1 1/2 tsp vanilla extract
2 cups chocolate chips
1 cup chopped nuts (optional)

Preheat your oven to 350' F Grease 2 cookie sheets or cover with parchment paper

In a large bowl combine flour, cocoa powder, espresso powder, baking powder and salt.

In a another large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix together. Gradually add in the flour mixture and mix until just combined.

Fold in the chocolate chips and nuts (if using).

If you have an ice cream scoop....this is the perfect time to use it. Fill a cup with some warm water...dip the scoop in the cup and scoop out a blog of cookie dough (about 2 tablespoons worth is what we're going for) and drop unto the cookie sheet. Press each dough wad down with your fingertips....gently, to sorta flatten them out a little.

Bake for about 20 minutes. You don't want to over bake them. If they're a bit soft when they first come out of the oven....that's normal.

Allow to cool for about 5 minutes on the cookie sheet. Remove and allow the cookies to continue to cool on a wire rack.

That's it. The end. Now all you have to do is enjoy and try to prevent yourself from eating several before the day is done. If you want to save yourself....take most of them to work and share with your co-workers.


  1. I like the hint of espresso!

  2. One word: divine!!! Those chocolate pieces look amazing! Will definitely have to use them. :)

  3. Haha.. great post! As if one needs any further encouragement to try the recipe – the pictures alone do the job!


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