Materials:
- 250g flour
- 60g cocoa powder
- 226g unsalted butter, cold and diced
- 150g granulated sugar
- 50g brown sugar
- 50-60g large egg
- 170g AFFRESCO BITTER CUVERTUR 70 (in pieces)
Other:
- 4g baking powder
- 3g salt
- 5g vanilla extract
- 30g hot espresso (or heavily brewed coffee)
Preparation:
- Mix the flour, cocoa powder, baking powder and salt in a bowl.
- In a large bowl or in the bowl of a stand mixer, add the butter to the flour mixture and mix with your fingertips or the pastry blender attachment until the butter remains in pea-sized pieces.
- Add the granulated sugar and brown sugar and mix until the mixture reaches a sandy consistency.
- Add the egg and vanilla extract and mix until the mixture comes together. Add the hot espresso and mix.
- Add the AFFRESCO BITTER KUVERTUR 70 particles and mix gently.
- Divide the dough in half and roll each piece into a 20cm long log. Wrap the dough in cling film and refrigerate for at least 2 hours or preferably overnight.
- Preheat the oven to 175°C. Cover the baking trays with baking paper. Cut the dough you took out of the fridge into 0.5 cm thick slices.
- Place cookies on prepared baking sheets and bake for 10-12 minutes or until slightly firm around the edges.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack and cool completely.
Tips:
- For best results, use high quality cocoa powder and AFFRESCO BITTER KUVERTUR 70.
- The longer you keep the dough in the refrigerator, the more intense the flavor will be.
- Store cookies in an airtight container at room temperature.
Service Recommendations:
- You can serve these cookies alone or with a cup of hot coffee or milk. They are especially perfect with dark coffee.
- You can also serve the cookies with ice cream or dessert sauces.
- For a special presentation, you can decorate the cookies with melted AFFRESCO BITTER KUVERTUR 70.