These little cookies have a soft, chewy texture and a real hit of coffee flavour. If you want to take the edge off you can always replace some of the ground coffee with more cocoa powder, but I like having that slightly bitter edge. I combine the mixture with my hand as I find it easier to blend the ingredients and I admit it is a messy business. However, I think it's good to get your hands dirty now and again!
Prep Time: 10 Mins
Baking Time: 15 Mins
125g Plain Flour
1tsp Baking Powder
50g Unsalted Butter (Softened)
115g Caster Sugar
25g Cocoa Powder
20g Finely Ground Coffee Granules
1 Large Egg (Beaten)
1tsp Vanilla Extract
100g Chocolate Chips
Preheat the oven to 180C/350F/Gas 4 and line a large baking sheet with paper. In a bowl sift in the flower and baking powder, then rub in the butter until you are left with a mixture resembling coarse breadcrumbs. Tip in the rest of the dry ingredients, give them a brief mix around, then tip in all the wet ingredients along with the chocolate chips. Mix it altogether to a sticky dough. Dampen your hands with some cold water, then break off some dough, mould into a golf ball shape and place on the tray. Repeat, ensuring each dough ball is evenly sized and spaced (You should get about 9 cookies out of this mixture) and place in the centre of the oven. After about 15 minutes, the cookies should have spread and the tops cracked, so take them out and leave for 20 minutes on the tray. When they've cooled slightly carefully peel them from the paper and leave to cool completely on a wire rack. Finished!
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