Espresso Chocolate Cookies
Christmas Recipes Desserts American
I found this recipe and it caught my eye right away because of the coffee. I love desserts that aren't too sweet with a coffee flavor. And even though the recipe called for dark chocolate, I used caramel chocolate which I like better. You can use whatever chocolate you like, even chocolate chips like Angela used here, which makes it much faster.
Toffifee is harder to chop (but worth it!), I tried the food processor and it doesn't work very well, a knife worked best for me.
The recipe called for only 250g flour but the dough seemed too soft to me, so I used 300g flour and they came out great - soft and slightly crumbly.
Ingredients
220g butter at room temperature
150g sugar
300g flour
120g Toffifee chocolate (or any chocolate with caramel pieces)
1 tablespoon instant coffee
1 tablespoon warm water
1 vanilla extract
How to prepare espresso chocolate cookies
- Dissolve the instant coffee in water and let it cool.
- Beat the butter with sugar using a mixer until fluffy, about 3 minutes.
- Add the coffee and vanilla extract and mix again until the dough has an even cream color.
- Add the flour and mix just a little, only until it's incorporated into the dough. You'll get a sticky dough.
- Chop the chocolate into pieces as small as possible and fold it into the dough using a spoon.
- Put the dough in a plastic bag and roll it to a thickness of 1/2 cm using a rolling pin. At the end, smooth out the bag with your hands so there are no wrinkles in the dough. Refrigerate for at least 2 hours, up to 2 days.
- When you want to bake the cookies, take the dough out of the fridge (it will be very firm; this is why I rolled it out beforehand, it's much easier this way), cut the bag open and then cut the sheet into squares or whatever shapes you like. Poke each cookie with a fork 1-2 times. Place them on a baking tray lined with parchment paper.
- Bake at 160°C for 25 minutes (watch them in the last 5 minutes - they should still be slightly soft when pressed on top!). The cookies shouldn't brown, so don't leave them in the oven longer, even if you're tempted. Let them cool and then serve.
- Store them in a container or bag.
Toffifee chocolate
Prepare the dough
Roll out dough using a bag
Cut into squares and bake
Espresso Chocolate Cookies
