2 cups All purpose flour - 280g
6 tbsp Valrhona cocoa powder - I only used 35g
10oz Butter, room temperature - 285g
1 cup Icing sugar - 120g
a pinch of salt
1/2 tsp Instant coffee granulate, dissolved in 1 teaspoon of hot water)
4 tbsp Egg whites, lightly beaten
1/2 cup Chocolate chips (topping the cookies and some to snack on)
Preheat oven to 350F (175C). Line baking sheet with baking sheet, set aside.
Prepare a pastry bag fitted with a large swirl/star tip (Wilton 1M), set aside.
Sieve flour and cocoa powder together, set aside.
Beat the butter, icing sugar and salt at medium speed until light and fluffy.
Then add the coffee mixture and egg white and beat until well incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.
Turn mixer on low and slowly add in the dry ingredients. Mix until just combined and transfer the dough to the prepared pastry bag.
Pipe dough onto prepared baking sheet and top with a piece of chocolate chip in the middle of each dough and bake for about 12 minutes.
I really love this chocolate cookies that just melt in the mouth with a slight bitter and strong Valrhona cocoa powder flavour. Just can't stop popping these yummy cookies into my mouth!
Tuesday, May 29, 2012 - 8:25am