There’s something magical about baking. Yes, any teenage girl with a sweet tooth and a cookbook could tell you that. In my opinion, the true magic lies in who you’re baking with.
Yesterday, instead of going straight home after work, I went over to my sweet friend J’s house. Last night we were both deliriously tired, but still decided to bake cookies. Thank goodness we chose a fairly simple recipe.
These cookies are quite amazing, actually. They have the lovely flavour of coffee, but it isn’t overpowering. The white and dark chocolate on top makes them utterly delectable. They’re light and sweet – perfect for accompanying tea, milk, or coffee.
2 tsp instant coffee
2 tsp boiling water
1 cup unsalted butter at room temperature (diced)
1/4C superfine sugar (to make superfine sugar, pulse granulated sugar in a food processor for about a minute-ish.)
1 1/4 cup all-purpose flour
1/2 cup cornstarch
1 tbsp cocoa powder
(for the top)
1/3 cup white chocolate (chopped or in chips)
1/3 cup dark chocolate (chopped or in chips)
Preheat the oven to 375 degrees Fahrenheit. Put coffee powder and boiling water in a cup together and stir. Essentially, you’re making really thick coffee. Sift the flour, corn starch, and cocoa powder together. Beat the butter and sugar together until creamy, then add the flour and coffee mixtures. I would recommend using an electric beater to beat them together. It will take a few minutes of beating for the consistency to look right. Ideally, the batter should be about the consistency of mashed potatoes and look a little bit like chocolate frosting. Spoon the batter into a piping bag and use a large tip to pipe it into 18-20 circles on a parchment-lined pan. Bake for about 10-12 minutes.
Melt white and dark chocolate in separate, heat-proof bowls. For the sake of efficiency, I recommend a double-boiler, or a heat proof bowl inside a small pot of water. Once melted, use a spoon and drizzle one kind of chocolate onto the cookies. Then, drizzle the other kind going the opposite direction.
Note: the white chocolate was a little thick, so we ended up piping ours, but the dark chocolate liquefied much better and we were able to drizzle it.
(recipe reprinted from The Cookie and Biscuit Bible)