Chewy Chocolate and Espresso Cookie

Makes 1 large cookie

Chocolate and coffee – a match made in heaven. The roasted notes of the coffee give the chocolate a boost, a solid backbone, both perfectly accompanied by the rich flavour that comes from using dark brown sugar, packed full of molasses. To make sure both the coffee and the chocolate have their chance to shine, the two are heated together with the butter and milk, allowing the flavours to bloom. When choosing your coffee, you want to use something ground very finely, so the texture of the cookie isn’t gritty. And, if your instincts say this would be good with a little chopped chocolate added to the cookie dough, trust your instincts.

INGREDIENTS

Small Batch Cookies Edd Kimber

• 20g (¾oz/ 1½ tablespoons) unsalted butter, diced

• 25g (1oz/2 tablespoons) dark brown sugar (preferably muscovado)

• 1 tablespoon whole milk 

• 2 teaspoons cocoa powder

• 2 teaspoons finely ground coffee

• 30g (1oz/1/4 cup) plain (all-purpose) flour

• 1/8 teaspoon bicarbonate of soda (baking soda)

• 1/8 teaspoon fine sea salt

• Granulated sugar, for coating

DIRECTIONS

To make the cookie dough, add the butter, sugar, milk, cocoa powder and coffee to a saucepan and, over a low heat, cook until the butter is melted and the mixture just starts to bubble. Immediately pour the butter mixture into
a small bowl and set aside to cool to room temperature. 

Add the flour, bicarbonate of soda and salt to the butter mixture and use a small spatula to mix together to form
a soft cookie dough. Pop the dough into the refrigerator
for 20 minutes. 

Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4 and line a small baking tray (sheet pan) with parchment paper.

Remove the cookie dough from the refrigerator and roll it into a ball, then roll it in granulated sugar until fully coated. Place the cookie on the prepared baking tray. Bake for 15–16 minutes, or until the edges are set but the centre is puffed and still a little soft. Remove and allow the cookie to cool before enjoying. This is best served on the day made.

NOTE This cookie can easily be made vegan using coconut oil or vegan block butter and any plant-based milk in place of the dairy butter and milk. 

Reprinted with permission from Small Batch Cookies. Copyright © 2024 by Edd Kimber. Published by Kyle Books.

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