Coffee and Chocolate Cookies
- 7 ounces Dark chocolate (60% cocoa solids)
- ¾ cup dark brown sugar
- 4 tablespoons butter
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 ½ tablespoons Espresso powder
- ¼ teaspoon Baking powder
- ¼ teaspoon salt
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Sift together the flour, espresso powder, baking powder and salt. Set aside.
Stir the butter and sugar into the melted chocolate and allow to cool slightly. Add the eggs, one at a time, and stir until blended. Stir in the vanilla.
Add the dry ingredients in 2 additions and stir until just combined.
Place spoonfuls of the mixture about 5cm|2" apart on the baking trays.
Bake for about 12 minutes, until the tops no longer look wet. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
Melt the white chocolate as before and drizzle over the biscuits. Decorate with chopped chocolate and leave to set.