Last week I showed you my 10 favorite cookie recipes with chocolate. A nice collection for all those who like chocolate a lot. Like me for example ;) Today’s Cookie Friday Cookies are also very chocolaty… Chocolate Coffee Biscuits. So good…
When it comes to chocolate, I’m always in. One of my kitchen cabinets is full with chocolate and I always buy more, so there is basically an endless supply of chocolate in our house. Mostly for baking of course, but sometimes a tiny piece or two also end up in my mouth… surprise! :P
I know how I behave when chocolate is around, so what you can find in that cabinet is mostly semi-sweet chocolate. It’s best for baking and also good for my own health… not talking about the stuff in chocolate, that lightens up your mood. Nope – it’s the simple fact that I need much less chocolate if it’s semi-sweet chocolate to be happy. One or two small pieces and I’m good. Milk chocolate or anything with nuts or other fillings – the chances are good I eat that whole bar of chocolate at once. I can inhale stuff like that. So semi-sweet is really much better. And if you use it for cakes and other bakes it’s the best for sure ;)
These chocolate cookies are gone in no time if you are putting them on a table, be warned. Faster than you can say chocol… ;P
The cookies are easy to prepare like most shortbread cookies. The important thing here is to cool them long enough so they keep their shape better when baked. The ones I made and you can see on the picture should have been in the fridge a bit longer. Then not cold enough, they spread a bit more and that means you have to keep an eye on them cause flatter cookies are baked faster… They taste the same at the end, no matter if flat or a bit rounder, but you have to be careful not to overbake the flatter ones. That’s all ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
2 oz. (60g) sugar
1 cup (140g) all-purpose flour
1 1/2 tsp. baking powder
2 tbsp. cocoa powder
1 tsp. instant coffee powder
1/2 tsp. salt
120g Butter
60g Zucker
140g Mehl (Type 405)
1 1/2 TL Backpulver
2 EL Kakao
1 TL Instant Kaffeepulver
1/2 TL Salz
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Mix the flour with baking powder, cocoa powder, instant coffee powder, and salt. Add to the bowl and mix slowly until all is well combined and you have a nice dough. Form about 12 balls (the size of a walnut), flatten a bit and place with enough space in between on the baking sheet. Use a fork and press a criss-cross pattern into the cookies. Bake for 20-25 minutes until firm but still a bit soft on top. Take out of the oven, let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Store in an airtight container.
2. Die Butter mit dem Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Mehl mit Backpulver, Kakao, Kaffeepulver und Salz vermischen und dann zur Schüssel dazugeben und verrühren, bis ein glatter Teig entsteht. Zwölf (walnussgroße) Kugeln formen, etwas flachdrücken und mit genügend Abstand auf das Blech setzen. Mit einer Gabel ein Kreuzmuster eindrücken und dann für etwa 20-25 Minuten backen. Die Biscuits sollten durchgebacken sein, aber in der Mitte noch etwas weich sein. Aus dem Ofen nehmen und erst kurze Zeit auf dem Blech, dann auf einem Kuchengitter komplett abkühlen lassen. In einem luftdichten Behälter lagern.
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Here is a version of the recipe you can print easily.
Chocolate Espresso Biscuits
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 16 1x
Description
Delicious and easy to prepare chocolate biscuits with a nice espresso flavor. Perfect to just snack or as a base for a NY Cheesecake.
Ingredients
- 1/2 cup (120g) butter
- 2 oz. (60g) sugar
- 1 cup (140g) all-purpose flour
- 1 1/2 tsp. baking powder
- 2 tbsp. cocoa powder
- 1 tsp. instant coffee powder
- 1/2 tsp. salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside.
- Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Mix the flour with baking powder, cocoa powder, instant coffee powder, and salt. Add to the bowl and mix slowly until all is well combined and you have a nice dough. Form about 12 balls (the size of a walnut), flatten a bit and place with enough space in between on the baking sheet. Use a fork and press a criss-cross pattern into the cookies. Bake for 20-25 minutes until firm but still a bit soft on top. Take out of the oven, let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Store in an airtight container.
Notes
- Enjoy baking!
Wow ! Simple and good recipe . Baked and enjoyed them ! Thanks !
Wow loved these biscuits they were so moreish impossible to just have one , thank you so much for this great recipe.