Espresso Crunch Cookies
You can't always get what you want, but if you try sometimes you might find you get what you need.
I had set out to make chocolate shortbread cookies, slathered in white chocolate. Well, life had other plans. An empty cupboard, a romantic stand up and an ice storm were the ingredients responsible for this one. And you know what? What I ended up with was way better than what I thought I wanted. You can read the accompanying story to this recipe by clicking here.
Things to note:
These don't have to be made into rings! Roll and cut to your desired shape.
The dough works best if it's chilled, so keep it in the fridge and remove what you need as you roll it and then pop it back in.
The dough can be quite sticky, especially as it warms up so I recommend rolling it between two pieces of parchment paper.
There are no measurements for the toppings because really you should be free to use as much or as little as you like!
2 cups flour
2 tablespoons finely ground coffee
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup unsalted butter, room temperature
1/2 cup icing sugar
MIX IT UP:
In a medium bowl whisk together the flour, coffee grounds, cinnamon and salt
In the bowl of a stand mixer, whisk the butter on medium speed until fluffy, about 30 seconds.
Add in the icing sugar and vanilla and whip again, on medium speed until fluffy and smooth.
Add the dry ingredients to the stand mixer and using the paddle attachment mix on low speed until combined. Do not over mix.
Chill the dough until cool, about 30 min - 1 hr.
Roll the dough until 1/2" thick and cut into desired shape.
Bake at 350F for 8-10 min until slightly golden on the edges.
Remove and set on a wire rack to cool completely.
When the cookies have fully cooled melt the chocolates in separate bowls. I like to use a "bain marie" method which essentially is boiling some water in a pot with a stainless steel bowl set over top of it. The heat from the steam slowly melts the chocolate.
Drizzle icing on top of the cookies using a fork, or a fine tipped pipping bag.
While the chocolate is still wet sprinkle with skor bits. (You may need to place them one at a time if your drizzle is quite thin/sparse)
Don't want to drizzle? Try dunking your cookies in chocolate. You can do half coated half not, or dip the entire fronts/backs in them. This is the time to play around!