The King Arthur Flour Cookie Companion bills these treats as spiked coffee cookies – but really, I couldn’t taste anything but chocolate and espresso. Hence, a rebrand. No offense, King Arthur.
Full disclosure – I adapted these treats to omit the coffee liqueur in the ganache, because I’m not that big a fan of it. They still turned out pretty well – like an espresso for the end of a meal, as they were billed in the cookbook. I think you’d be fine to omit the coffee liqueur or just substitute regular coffee in the recipe if you don’t have it on hand.
Ingredients
For the dough
- 12 tablespoons butter, at room temperature
- 1 cup light brown sugar
- 1/4 cup coffee liqueur
- 1 egg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1/2 cup Dutch-process cocoa powder
- 1 3/4 cups flour
For the ganache
- 1 cup semisweet chocolate chips
- 6 tablespoons heavy cream
Preparation
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
In a mixer fitted with the paddle attachment, cream together butter and brown sugar. Add liqueur, egg, baking soda, salt, and espresso powder, beating until smooth. Beat in cocoa powder and flour.
Using a 1-inch cookie scoop, drop scoops of dough onto the baking sheets, about 2 inches apart; the cookies do spread when baking. Bake for 12 minutes, until edges are set; remove from oven and place on a wire rack to cool.
Once cookies have cooled, make the ganache: place chocolate chips and heavy cream in a microwave-safe bowl and heat in short, 15-second bursts to melt the chocolate, stirring between each. Once chocolate is completely melted, spread on cookies; allow to set before storing. Makes 3 dozen.
amy bakes in the 'burgh 