By Danielle Hoe
This week I looked at how to incorporate coffee into a household favourite, chocolate chip cookies.
These moreish cookies are drizzled with an espresso icing, which will have all your friends coming back for more.
Serves 15 to 20
Preparation time- 10 minutes
Cooking time- 30 minutes
For the cookie-
- 140g of dark muscavado sugar
- 150g of salted butter
- 1 large egg
- 2 tsp of vanilla essence
- 225g plain flour
- 200g chocolate chips
- 1/2 tsp of baking powder
- 1/4 tsp of salt
For the coffee icing-
- 2 tsp of instant espresso coffee
- 50 ml of boiling water
- 100g of icing sugar
- Preheat the oven to 190°c and grease and line two baking trays
- In a bowl cream the butter and sugar together until light and creamy
- Add the egg and vanilla and mix until fully combined
- Sieve in the flour and baking powder until fully mixed in
- Stir in the chocolate chips and salt until the mixture has chocolate chips running all the way through it
- Grab a tablespoon and scoop the dough onto a baking tray shaping them into 3cm ball shapes and pressing down the top to make them level.
- Place in the oven and bake for 8 minutes, until lightly golden around the outside and still slightly soft in the middle
- Transfer them onto a baking tray to cool whilst you do another batch
- Whilst you are waiting for the cookies to cool make the coffee icing
- Put the icing sugar into a mixing bowl, and stir the instant coffee into the boiling water
- Gradually add the coffee to the icing sugar until it reaches a paste consistency, you don’t want it too thin so it doesn’t dribble off the end of the cookies
- Dribble the icing over your cookies and leave to set
A basic recipe for chocolate chip cookies can be found on the BBC Food website, however, I slightly adapted this version.