Nothing compares to homemade cookies. Their comforting aroma when they are about to leave the oven transports us back to our childhood, back to when we used to bake them with our parents and would enjoy them during our saturday morning cartoons.
These cocoa cookies bring those memories to us, but their touch of coffee also gives them a more adult taste. Inside you them you will find a caramel filling – they too have an inner child. Another recipe to not miss out on!
Mocaccino Cookies
filled with caramel
Ingredients
- 150 g unsalted butter (softened)
- 80 g brown sugar
- 90 g white sugar
- 2 eggs
- 3 tbsp instant coffee
- 1 tbsp water
- 1 tsp vanilla essence
- 240 g all-purpose flour
- 2 tsp baking powder
- 1 tsp table salt
- 30 g cocoa powder
- 150 g chocolate chips (+ 50 g for decoration)
- 20 caramel candies
- fleur de sel
Instructions
- Preheat the oven to 180 º C.
- Beat the butter withj the sugars in the mixer set to the medium speed for about 5 minutes.
- Add the eggs, vanilla and salt, and beat for a few more minutes.
- In the meantime, mix the coffee with the hot water. Pour it into the cookie batter.
- Mix the flour, cocoa powder and baking powder in a bowl. Lower the speed to the minimum and slowly add the dry ingredients.
- Lastly, fold the chocolate chips into the batter.
- Form balls with the cookie batter, using a tablespoon to measure each dose. Flatten them a bit and place a caramel in the center of each cookie. Carefully wrap the cookie batter around the caramel, closing it, and decorate the surface with some extra chocolate drops.
- Distribute the cookies across two trays, previously greased and lined with parchment baker.
- Baking for about 10 minutes. Let them cool down for a while before removing them from the tray.
- Decorate the cookies with some sifted cocoa powder and fleur de sel.
