As I recently wrote in my culinary essay newsletter, November truly is the prelude to holidays, and many people are already planning the cookie platters, myself included. Because cookies are always welcome, regardless of the occasion, and these espresso ones happen to be one of my favourites.
Soft centres, slightly crisp edges, and wonderfully deep espresso flavour truly make them special. Not to mention some additional molten chocolate on top, for decoration and flavour.
They can be ready in less than an hour and a half, which is a great feature for a cookie to have, because it makes them great for midday snacks as well as unexpected guests. With only 30 minutes of refrigeration, they are quick and easy to prepare, with regular, cupboard ingredients.
And as I always say, it doesn't matter if you enjoy your cookies crisp and crunchy or supremely soft and fudgy, there is always room for one more variety on the platter. Serve them warm with a cup of coffee and maybe some chopped hazelnuts, too, and enjoy!
Ingredients
100 grams plain flour
20 grams unsweetened cocoa powder
1/4 teaspoon baking soda
75 grams vegan butter, softened
50 grams granulated sugar
50 grams dark brown sugar
big pinch of salt
1 teaspoon vanilla bean paste
2 tablespoons freshly pulled espresso, slightly cooled
50 grams cooking chocolate (60%), for the optional decoration
Preparation
Take a large bowl, add in the vegan block butter and both types of sugar, along with the vanilla and salt, and mix very well using a wooden spoon or a sturdy spatula. Sift together the flour with the unsweetened cocoa powder and the baking soda, add it to the butter, and mix and fold briefly. Add in the brewed coffee, and mix until combined. Once the batter is ready, cover the bowl with cling film, and place it in the refrigerator for 30 minutes.
Let the oven preheat to 180°C and line a large baking sheet with baking parchment. Once the batter is ready, take out portions using a small cookie scoop, around 25 grams per cookie, and place them on the baking sheet with plenty of space between them, because they will spread. Bake them in a preheated oven, at 180°C, for 6-8 minutes. Be careful not to overbake them and be aware that they will be soft when you take them out of the oven, but will firm up as they cool. Once cool, decorate with melted chocolate, if desired. Yields 12 small brownie cookies.
