Coffee Cookies with White Chocolate
Tasty coffee cookies drizzled with melted white chocolate.
Servings: 50 medium sized cookies
Calories: 83kcal
Ingredients
- 2 tbsp Instant coffee powder
- 1 tbsp Hot water
- 9 oz (250g) Flour
- 7 oz (200g) Corn starch
- 3.5oz (100g) Powdered sugar
- 1.5oz (40g) Cocoa powder
- 9oz (250g) Butter
- 3 tbsp Sugar
- 1 Egg
- 1 bar (100g) White chocolate
Instructions
- Combine instant coffee and hot water in a small glass bowl and mix well until all the coffee is dissolved. Set aside.
- Using a medium-sized bowl sieve together flour, corn starch, powdered sugar, and cocoa powered. Whisk together until evenly combined. Set aside.
- Using a hand mixer, beat butter with sugar. Add the egg and beat until well-incorporated. Add the coffee mixture and beat until everything is well-combined.
- Add the dry ingredients to the wet ingredients and mix everything well. The flour needs to be well incorporated into the dough.
- At this point, preheat the oven to 425° F (220° C) and line a baking sheet with parchment paper or with a silicon baking mat.
- Gather the dough together into a ball and then thinly roll it out on a lightly floured surface. Make the dough as thin as you want though not so thin that it rips apart. I make my cookies about 3-4 mm wide. Use a favorite cookie cutter to cut out the cookies and place them on the prepared baking sheet.
- Bake the cookies for 10-15 minutes. If you are baking very small cookies, start checking for doneness at around 8 minutes or before. The cookies should be hardened (if touching), should be dark brown, but not darkened around the edges.
- Proceed to roll out the dough and cut out more cookies until all the dough is used up.
- While the cookies are baking, prepare the white chocolate drizzle. Break the white chocolate into pieces and place into a bowl. Set the bowl over a small pot of boiling water and let the chocolate melt. Make sure the water is not touching the bowl with the chocolate. Keep stirring until the chocolate is melted and smooth.
- Using a fork or a spoon drizzle the white chocolate over the cooled coffee cookies. Let the white chocolate harden before packing away, but the cookies can be enjoyed even before the chocolate has hardened.
Notes
- If you are using different sized cookie cutters, make sure to bake the cookies separately. Do not mix the sizes on one sheet as the smaller cookies will be done faster and will burn if you leave them in long enough for the bigger cookies to finish baking.
- This recipe makes about 90 small cookies, or 50 medium cookies. You can also do a combination of both.
- Depending on your cookie sheet size and how many cookies fit on the sheet, your baking time might be less.