Ingredients

Makes approximately 30 cookies

1 cup butter, softened
2/3 cup confectioner’s sugar
1 egg
1 tablespoon instant coffee dissolved in 1 tablespoon water
2 tablespoons coffee-flavored liqueur
1 teaspoon salt
1 ¼  cups flour
½ teaspoons baking powder
2/3 cup bittersweet chocolate, coarsely chopped

Utensils

Baking sheet lined with baking paper

Preparation

1. Preheat the oven to 350°F.
2. In your food processor, combine the butter and confectioner’s sugar and process with a metal blade for 2 minutes or until smooth.
3. Add the egg, coffee, liqueur, salt, half the flour, and the baking powder. Process for 2 minutes.
4. Gradually add the remaining flour while processing. Continue to process the batter until it is smooth.
5. Transfer the batter to a bowl, add the chocolate, and mix well with a spatula, until the mixture is uniform.
6. Spoon 1-inch mounds of the dough ½-inch apart on the prepared baking sheet.
7. Bake for 15 minutes or until golden brown.
8. Remove from the oven and transfer the cookies to a metal rack to cool.
9. Serve immediately or store for up to 7 days in an airtight container.

Avner Laskin artisan chef

Laskin, trained at the renowned Cordon Bleu school in Paris, is an artisan baker & artisan chef with 22 years of experience in the food industry.

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