Chocolate Coffee Cookies

If you dont have a piping bag, you can prepare the cookies by placing small mounds of dough on the baking sheet. This will save you some time, but you will lose the charming pattern that makes these delicious cookies even more delightful and interesting.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 200 g Butter, unsalted

  • 60 g Powdered sugar

  • 115 g chocolate, dark

  • 30 ml Coffee, espresso

  • 200 g Wheat flour, white, multi-purpose

  • 50 g Koruzni škrob

  • 40 pieces Nuts, hazelnuts, roasted without oil, without salt

Steps

  1. Preheat the oven to 190 degrees Celsius. Line a low baking sheet with parchment paper. Break or chop the chocolate into smaller pieces and melt it in a water bath (see tips). Once the chocolate has melted, remove the bowl from the heat, stir the chocolate, and let it cool.

  2. In a bowl with an electric mixer, cream the diced butter and powdered sugar until smooth. Mix the cooled melted chocolate and coffee into the butter mixture. Then sift the flour and cornstarch into the mixture. Slowly mix all the ingredients on low speed until you get a uniform dough.

  3. Fill a piping bag with the prepared dough. Use a large star tip and pipe about 20 mounds of dough onto the baking sheet. Press a roasted hazelnut into the center of each mound. Bake the cookies in the preheated oven for 12 to 15 minutes.

  4. Let the baked cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack and let them cool completely.

Nutrition Information (Per 100g)

  • Calories: 525.54 kcal
  • Fat: 34.26 g
    • Saturated Fat: 21.22 g
  • Carbohydrates: 48.87 g
    • Sugars: 19.48 g
  • Protein: 4.17 g
  • Fiber: 2.09 g

Advice

A water bath is used for melting and dissolving delicate foods and ingredients or for whisking to a froth (especially for preparing various sauces and creams). Place a heatproof bowl with the ingredients over another bowl of boiling water and slowly melt or whisk the ingredients in the upper bowl with a whisk until they thicken and froth. The water in the lower bowl should not boil vigorously. If the dough is too thick to pipe onto the baking sheet, thin it with a little coffee. The prepared cookies can be dipped in melted chocolate. Butter is easiest to soften by taking it out of the refrigerator at least one hour before preparation.