These cookies are full of chocolate, have a bit of caffeine and if you don’t watch it, will have you wired for sound! The cookie sandwiches feature a double chocolate (white and milk) chocolate coffee-flavoured cookie with a white chocolate frosting middle.
Creamed Coffee Cookie
For the cookies, I try to do as little extraneous work as possible. If you want to sift your flour and sugars, mixing dry together first and then wet – go for it. I like the one mixer, wet first, then dry and away we go!
1 cup (250 g) butter @ room temp
3/4 cup (180 g) sugar
3/4 cup (180 g) brown sugar
3 tbsp (45 g) Kahlua
3 large eggs
2 tbsp (30 ml) vanilla
2 cups flour (480 g), GF of course
1/2 cup (125 g) cocoa powder
1 tsp (5 g) baking soda
1 tsp (5 g) salt
2 small bags (450 g) white chocolate chips
- After you’ve preheated your oven to 350 degrees, cream your butter and the sugar – remembering to scrape the sides to fully incorporate everything.
- Add the eggs, vanilla and Kahlua – mix well.
- Add the flour, cocoa powder, baking soda and salt – mix well.
- Incorporate the chocolate chips.
- Scoop them with a medium to small cookie scoop and bake at 350 – I do convection for about 15 minutes. Non-convection would be about 17-18 minutes.
The cookies will have almost a cake like consistency from the batter to the end result with them puffing up and then flattening after they cool. But they should be super-moist. Wait for them to cool and start working on your white chocolate frosting. Note: if you don’t want to use Kahlua, you could use about 3-4 tbsp of espresso powder. It will have a stronger coffee flavour then.
1 cup butter
1 cup white chocolate chips
2 cups icing sugar
1/4 cup milk
2 tbsp vanilla
- Cream the butter in your clean stand mixer.
- While the butter works, microwave your chips in a bowl with a plate over the top for 30 seconds, stir, and repeat twice. Don’t microwave them all at once or don’t overcook them. If you notice the chips are melting and completely turn into a paste then don’t microwave them anymore.
- Add the sugar to the butter, beating until incorporated.
- Add the milk and the vanilla, beating together. At this point you will notice it should look almost wet and clumpy.
- Add in your melted white chocolate and beat it well. It should firm up into nice smooth frosting.
You can frost the cookies immediately or let the frosting cool in the fridge if you want it firmer. I like to do it immediately because it’s pliable and will firm up in between the cookies in the fridge once the sandwiches are complete!
Note: I have not tried this, but if you are brave enough, you could add a little cayenne to the cookies to spice them up. Every batch I’ve made of these sandwiches thus far have been for mixed company – so let me know what you think and how much you added to give it that extra zing!