Double Chocolate Coffee and Cashew Cookies

People have strange bedtime habits. Reading is not an odd one. Reading recipe books at bed time borders on strange though. But what if it is David Lebovitz’s The Great Book of Chocolate? It is a perfect book to doze and dream over! To celebrate acquiring a copy, world baking day, and SG’s belated birthday, I baked these cookies – David’s Double Chocolate Espresso and Cashew Cookies.

Double Chocolate Coffee and Cashew Cookies
Double Chocolate Coffee and Cashew Cookies

SG specifically requested cookies as a birthday treat – and who am I to argue?

I wrote out the recipe for a work colleague who had to have it in order to bake some goodies to take along on a vacation. They are indeed that good.

RECIPE Makes 12 cookies.

115 gm unsalted butter, softened
½ cup (100 gm) granulated sugar
3/8 cup (90 gm) light brown sugar
1 large egg
½ tsp vanilla essence
1 tsp instant coffee powder
1 cup (140 gm) all purpose flour
1/3 cup (33 gm) cocoa powder
½ tsp baking powder
3/8 cup (50 gm) unsalted cashews
3/8 cup (50 gm) chocolate chips

  • Toast the cashews in a lined baking sheet for 10 minutes in a preheated (175 degrees c) oven.  Stir occasionally. Chop and keep aside.
  • Cream the butter and sugars in a stand mixer using the paddle attachment, until light and fluffy. With the mixer on, break in the egg and add the vanilla and coffee powder. Pause to scrape down the sides of the bowl.
  • Sift into the bowl, the flour, cocoa powder, baking soda and salt. Mix for another minute or so till incorporated.
  • Add and stir in the chopped cashews and the chocolate chips
  • Using an ice-cream scoop, arrange cookie dough in balls leaving at least 2 inches between cookies, on a baking tray lined with parchment paper. Numbers will depend on the size of your baking tray. Mine fit 6.
  • In a preheated oven (160 degrees c) bake for 20 to 25 minutes, rotating the tray for even baking
  • Rest cookies for 10 minutes in the baking tray before transferring to a cooling rack.

PS #1 David’s recipe has double the ingredients and makes 24.

PS # 2 You need to get the book

I watched the cookies bake like an anxious mother hen, poking them every few minutes to check doneness. I would advocate 25 minutes – my first batch at 20 minutes seemed soft even after cooling. The cookies will seem squishy even at 25 minutes, but they firm up after cooling.

My cookies were super humungous and it seemed gluttonous for one person to eat one all alone. Not that it stopped SG. Or me.


2 thoughts on “Double Chocolate Coffee and Cashew Cookies”

  1. Pingback: the Pootler chef

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