Coffee and chocolate rolled up into a cookie.
What’s not to love?
Remember last time, where I made these cruiser cookies for C’s work potluck? Well, his work was had another potluck and he asked me to make something. (Yes, he owes me big time)
Since I already made decorated cookies, I wanted to try something new.
These cookies first caught my eye while I was browsing Sprinkle Bake’s site. They looked gorgeous and the swirl was absolutely perfect.
- 1 C butter, softened
- 1 C sugar
- 1 egg
- 1 tsp vanilla
- 2 3/4 C flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 squares of dark chocolate (2 oz), melted and cooled
- 2 tsp instant coffee
- Cream softened butter. Add sugar and mix well.
- Beat in egg and vanilla. Mix well.
- In a separate bowl, mix together dry ingredients. Gradually add flour mixture into the butter mixture and mix until well incorporated. Dough will be very crumbly.
- Divide dough into two equal portions. Set aside one half for later.
- Coffee dough: mix ground coffee into one half of dough, set aside
- Chocolate dough: mix chocolate into one half of dough, set aside
- Starting with one flavor, roll into a thin rectangle between two pieces of wax paper (approx 1/4″). Repeat with the second flavor.
- Refrigerate on baking sheet until firm.
- Once firm, place coffee dough on top of chocolate. With a rolling pin, flatten together too bind together.
- Cut one edge flush- this will be the starting edge where you will start rolling. Carefully roll dough into a tight log, using the wax paper as a guide. Cut log in half if too long. Saran wrap and freeze until firm.
- Cut into thin 1/4″ slices and bake for 10-12 minutes at 350 degrees F.
Tip: use saran wrap under and over the wax paper to prevent the oil from seeping through (saves your counter, rolling pin, and hands from getting extra greasy)
The chocolate dough tends to crumble so just be careful and roll very slowly.
Was so excited with how this second batch turned out because my first didn’t have much of a swirl.
The finished cookie platter.