Consider this round two of my quest to create the ultimate coffee lover's cookie. While the Chocolate Espresso Buzz Cookies are still a personal favorite (they were the inaugural Cookie Monster post, after all) there are times when I want something a little less fussy and a little less sweet. These cookies are an excellent alternative: thin and elegant, a grown-up style snack. And while those cookies boldly scream espresso, these Thins taste distinctly like a cup of American style coffee.
These Thins are neither crisp nor chewy, rather they seem to dissolve on contact with your tongue. Despite the two tablespoons of cocoa powder in the dough, there is only a subtle chocolate flavor. Which leads me to the most important baking note: you'll really taste the coffee you use, so make sure to grind your favorite beans.
Adapted from Alice Medrich.
- Yield:about two dozen cookies
- Active time: 30 minutes
- Total time:1 hour 45 minutes (includes chilling dough)
- 1 cup roughly chopped walnuts
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup sugar
- 4 teaspoons ground coffee
- 2 tablespoons cocoa powder
- 12 tablespoons unsalted butter, cut into 1/2 inch dice
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- about 2 dozen whole coffee beans, for decoration
Place walnuts in the bowl of a food processor. Pulse until coarsely ground, about 30 seconds.
Add flour, sugar, salt, coffee, and cocoa powder, to food processor. Pulse until well combined. Add butter to mixture and pulse until butter has been incorporated. Add vanilla extract and milk and continue to pulse until dough comes together into a ball.
Wrap dough in plastic wrap and chill in refrigerator for 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
On a lightly floured surface, roll dough out into a 1/4 inch thickness. Using cookie cutter, cut out circles and transfer to prepared baking sheets. Press a whole coffee bean into the center of each cookie.
Bake cookies until tops are dry, about 12 minutes.