Chocolate Coffee Cookies – Crisp Edges, Fudgy Centre
If you love the combination of chocolate (lots of chocolate, in this case!) and coffee, these cookies are exactly what you’re looking for. Imagine a fragrant cookie, lightly crisp on the outside and soft and moist inside, with a super-chocolatey centre and a subtle coffee aroma. Perfect with a cup of coffee, or whenever a sweet craving strikes.
Chocolate and coffee are a classic pairing, found in famous desserts such as the Opera cake. In these cookies, though, coffee isn’t the star – it’s there to intensify the chocolate. The real star is chocolate, used both as cocoa powder and as chunks. I used 70% dark chocolate and caramel chocolate, but you can use any chocolate you like, or a mix of chocolate and nuts (pistachios, hazelnuts, pecans and so on).
Recipe adapted from Karim Bourgi.
Chocolate Coffee Cookies
Ingredients
- 115 g butter (melted)
- 215 g brown sugar
- 100 g eggs
- 210 g plain white flour (medium protein)
- 4 g baking powder
- 10 g ground coffee
- 3 g salt
- 60 g cocoa powder
- 150 g dark chocolate (70%) (chopped)
- 150 g milk or caramel chocolate (chopped)
Instructions
- In a bowl, mix the melted butter with the brown sugar.
- Add the eggs gradually, mixing well after each addition, until the mixture is slightly foamy.
- Add the flour, baking powder, ground coffee, salt and cocoa and stir with a spatula until combined.
- Fold in the chopped chocolate.
- Shape into 50g balls.
- Place on a baking tray lined with baking paper.
- Bake at 180°C (355°F) for 12–14 minutes.
- Optional: while still warm, press the cookies gently to flatten them.
- Optional: sprinkle a few flakes of sea salt on top.
More cookies to bake: pistachio chocolate chip cookies and almond orange cantuccini.
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