Coffee and chocolate swirl cookies (no chill time needed)
Chewy and thick cookies with browned butter, cocoa + coffee swirls + no chill time required.
You will need either a handheld mixer or a stand mixer to whisk butter + sugars, but other than that- it’s just your bowls + a spatula + you.
Makes: about 10 cookies
Time: 30 minutes to an hour
Ingredients
Butter, 150 g, divided into 2 x 75 g
Brown sugar, 150 g
Caster sugar, 100 g
2 tsp vanilla
1 egg
110 g flour + 75 g flour
25 g cocoa powder
1,5 tbsp instant coffee (about 10 g)
1/2 tsp baking powder
1/2 tsp salt
100 g milk chocolate
100 g white chocolate
Method
Start out by weighing out 75 g butter. Add this to a saucepan and cook it until it gets a deep dark brown color. Make sure to scrape the bottom of your pan while browning. Pour into a bowl and let it cool for about 10 minutes or until lukewarm (you should end up with around 60 g browned butter). Add an additional 75 g cold butter in and mix around until it become somewhat homogenous. The cold butter should solidify the browned butter and it should now have the texture of whipped butter if you’re familiar with it. If it’s too runny, refrigerate it for 5-10 minutes until soft but not runny (see photos for visual cue).
Add the brown sugar, caster sugar and vanilla and whisk using a stand- or handheld mixer until pale in color and fluffy. This should take somewhere between 5-7 minutes.
You will no longer need your mixer from this point on.
Add in the egg and mix around using a spatula until completely incorporated. Mix the egg until everything becomes just a bit thicker.
Divide this batter into two bowls, each part should weigh around 220 g.
To one of the bowls, add 110 g flour, 1/4 tsp baking powder and 1/4 tsp salt and fold using a spatula. Add 75 g chopped milk chocolate and fold.
To the other bowl, add 75 g flour, 25 g cocoa powder, 1,5 tbsp instant coffee, 1/4 tsp baking powder and 1/4 tsp salt and fold. You can turn the instant coffee into a powder by using a mortar and pistil or adding it to a plastic bag and rolling it with a rolling pin. Add 75 g chopped white chocolate and fold.
Preheat your oven to 160 C. My oven runs pretty hot, so i bake these at 160 C (320 F). If yours is normal or runs a little bit colder, you can try baking them at 175 C (350 F).
To shape the cookies, i use a large cookie scoop. I start out by adding a couple of pieces of chocolate to the cookie scoop, then alternate between scooping the two cookie doughs. I scoop about 2-3 times of each for each cookie. Press the dough into the scoop so the layers of the two different doughs stick together.
Bake for 10-12 minutes or until the sides have started browning slightly.
Method with photos
Start out by weighing out 75 g butter. Add this to a saucepan and cook it until it gets a deep dark brown color. Make sure to scrape the bottom of your pan while browning.
It will start frothing (as shown below), which is when it starts browning. Make sure to stir it around constantly.
Let it reach a deep dark brown color.
Pour into a bowl and let it cool for about 10 minutes or until lukewarm.
Add an additional 75 g cold butter in and mix around until it become somewhat homogenous.
The cold butter should solidify the browned butter and it should now have the texture of whipped butter if you’re familiar with it. If it’s too runny, refrigerate it for 5-10 minutes until soft but not runny (see photo below for visual cue).
Add the brown sugar, caster sugar and vanilla and whisk using a stand- or handheld mixer until pale in color and fluffy. This should take somewhere between 5-7 minutes.
This is what it looks like after two minutes, so make sure to whisk for at least 5 minutes.
You will no longer need your mixer from this point on.
Add in the egg and mix using a spatula until completely incorporated. Mix the egg until everything becomes just a bit thicker and fluffier.
Divide this batter into two bowls, each part should weigh around 220 g.
To one of the bowls, add 110 g flour, 1/4 tsp baking powder and 1/4 tsp salt and fold using a spatula.
To the other bowl, add 75 g flour, 25 g cocoa powder, 1,5 tbsp instant coffee, 1/4 tsp baking powder and 1/4 tsp salt and fold. You can turn the instant coffee into a powder by using a mortar and pistil or adding it to a plastic bag and rolling it with a rolling pin.
Add 75 g chopped white chocolate to the chocolate dough and fold and add 75 g milk chocolate to the regular dough and fold.
Preheat your oven to 160 C. My oven runs pretty hot, so i bake these at 160 C (320 F). If yours is normal or runs a little bit colder, you can try baking them at 175 C (350 F).
To shape the cookies, i use a large cookie scoop. I start out by adding a couple of pieces of chocolate to the cookie scoop, then alternate between scooping the two cookie doughs.
I scoop about 2-3 times of each for each cookie. Press the dough into the scoop so the layers of the two different doughs stick together.
Bake for 10-12 minutes or until the sides have started browning slightly.
