Coffee & Triple Chocolate Chip Cookies

img

By Darren Purchese

Guaranteed to keep you moving, these chocolate chip cookies contain freshly ground coffee for an energy boost. If you can't find the Callebaut 'Gold' Chocolate specified in this recipe then switch it for milk or white chocolate. We are using the awesome salt from our friends at Murray River Salt and we have lightly dusted the flakes with edible gold lustre for a decadent finish.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

1

Portions

18
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

COOKIE DOUGH

220g unsalted butter
200g brown sugar, soft
180g caster sugar
20g salt
5g bicarbonate of soda, sieved (1 tsp)
1 vanilla pod
100g eggs, (2 medium whole eggs)
350g plain flour, sieved
50g cocoa powder, sieved
200g coffee beans, fresh fine ground
150g dark chocolate, buttons
250g ‘Gold’ Callebaut caramel chocolate, buttons

TOPPING

 dark chocolate, buttons – as needed
 ‘Gold’ Callebaut caramel chocolate, buttons – as needed
 gold lustre dusted Murray River salt flakes – as needed
1

For the cookie dough… Cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed. Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides. Add the flour, cocoa powder, coffee powder and chocolates and mix slowly to combine. Remove from the machine and use lightly floured hands and scales to weigh 85 g balls of dough. Roll these into balls and reserve on a tray and refrigerate.

 

2

To bake the cookies...Preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 cookies at a time depending on the size of your oven or trays. Bake for 18-20 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten slightly. This will make the cookie crunchy on the outside and chewy in the middle. These cookies can all be rolled and then stored in the fridge for up to a week or covered in the freezer for up to a couple of months. Bake longer from frozen or remove and allow to defrost in the fridge overnight before baking as instructed above.

 

3

To finish the cookies… dot extra chocolate buttons onto the surface of the warm cookie as shown and place them back into the still warm oven for 30 seconds to melt. Top with gold dusted Murray River flakes.

 

1
0 hours 0 minutes

For the cookie dough… Cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed. Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides. Add the flour, cocoa powder, coffee powder and chocolates and mix slowly to combine. Remove from the machine and use lightly floured hands and scales to weigh 85 g balls of dough. Roll these into balls and reserve on a tray and refrigerate.

2
0 hours 0 minutes

To bake the cookies...Preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 cookies at a time depending on the size of your oven or trays. Bake for 18-20 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten slightly. This will make the cookie crunchy on the outside and chewy in the middle. These cookies can all be rolled and then stored in the fridge for up to a week or covered in the freezer for up to a couple of months. Bake longer from frozen or remove and allow to defrost in the fridge overnight before baking as instructed above.

3
0 hours 0 minutes

To finish the cookies… dot extra chocolate buttons onto the surface of the warm cookie as shown and place them back into the still warm oven for 30 seconds to melt. Top with gold dusted Murray River flakes.

Recipe Tags chocolate, coffee