”You have to taste a culture to understand it.”

– Deborah Cater

Coffee cookies with nuts and chocolate

The soft, crumbly coffee cookies, rich with coffee flavour, are great with afternoon tea or coffee.

https://youtu.be/nElwQ-BUvIg?si=jxuL4d-gSGdma13U
Step by step video tutorial
Serving Size:
Makes about 20 cookies
Time:
Prep time: 40 min
Wait time: 2h
Bake time: 15 min
Difficulty:
Medium

Ingredients

  • 115 g / 4 oz soft, unsalted butter
  • 125 g / 4.5 oz brown sugar
  • 15 g / 0.5 oz flower honey
  • 1/4 tsp salt
  • 1 egg, room temperature
  • 25 g / 1 tbsp espresso coffee
  • 2 tbsp instant coffee
  • 1 tbsp hot water
  • 170 g / 6 oz all-purpose flour
  • 3 g / 1/2 tsp baking powder
  • 1.5 g / 1/4 tsp bicarbonate of soda
  • 85 g / 3 oz chopped nuts
  • 140 g / 5 oz dark, unsweetened chocolate (chopped)

Directions

  1. Chop the chocolate and nuts in small pieces and put aside.
  2. In a bigger bowl beat soft butter till it’s creamy, and gradually add sugar to it.
  3. Add honey and mix everything well.
  4. Dissolve instant coffee with hot water and add to it espresso coffee. Add the coffee in the bowl to the butter/sugar mix.
  5. Add the egg in the bowl as well.
  6. Mix the batter with an electric mixer for a few minutes, about 3, till the batter becomes creamy, glossy.
  7. Add to the batter the baking powder, bicarbonate of soda and salt. Sift in the flour and mix for a few minutes till everything is well integrated and the batter is smooth.
  8. Fold in the nuts and chocolate.
  9. Cover the bowl and put it in the fridge for about 2 hours or till you are ready to bake.
  10. Heat the oven to 180° Celsius or 400° Fahrenheit.
  11. Put parchment paper or a silicone baking mat on a baking tray. If using parchment paper, dust it with a little bit of flour.
  12. Put the batter on the baking tray with the help of a spoon or an ice cream scoop. Dipping the spoon in hot water will help to work with the batter.
  13. Bake the cookies for about 10 – 15 minutes till they have flattened, look set and start to darken a bit around the edges.
  14. Let the cookies cool on the baking tray and move them with the help of a sharper spatula. As the cookies are very soft while warm, let them cool in one layer.
  15. Enjoy!

NOTES

For best results, measure ingredients with a scale. All recipes are made with weighed ingredients using grams. Cup measurements are provided for your convenience.