Cookies… something I know a thing or two about as I work for a big bakery that specialises in them. But there are so many recipes out there for them, it’s difficult to find a decent one that always works. This always works! It’s effectively a double choc cookie base so you can leave it like that, but for a twist I’ve done a coffee icing. It’s really lush!
For 12, you will need:
- 100g softened butter
- 150g self-raising flour
- 150g sold brown sugar
- 40g cocoa powder
- 1 egg
- 1 level teaspoon vanilla essence/paste
- 1 level teaspoon baking powder
- 100g bar good milk chocolate, diced with a long sharp knife
- 200g icing sugar
- 3 teaspoons instant coffee
Preheat the oven to 170 degrees. Line a baking sheet with a non-stick sheet or baking parchment.
With an electric whisk, beat the butter and brown sugar in a bowl until creamy and pale in colour.
Add the egg and vanilla and whisk again until we’ll combined.
Add the flour, cocoa and baking powder and using a wooden spoon, mix into the wet ingredients until you have a very thick paste.
Add the chocolate chunks and using your hands, combine well into the mixture. Squidge it all together! Divide the dough in half, the again into thirds so you have six equal amounts.
Split these again into half so you end up with 12 rough balls of dough. Place evenly spaced on the baking sheet.
Bake in the middle of the oven for around 11 minutes. They should still be soft to touch. Take out the oven and leave on the baking tray for 10 more minutes, then turn onto a cooling rack to cool completely.
When ready to decorate, combine the coffee in a mug with two tablespoons on boiling water, stirring until dissolved. Pour onto the icing sugar and mix until you have a thick paste.
Using a piping bag and a nozzle with a thin round hole, pipe the icing over the cookies in two directions. A ‘double spin’ as we call it in the trade! The icing will take only a short while to dry.