Coffee Bean Cookies

You probably think nothing of eating cookies with your coffee, but what about eating coffee in your cookies? It’s less strange--and a lot more delicious--than it sounds. Although coffee beans and cocoa beans come from different sides of the world (eastern Africa and South America, respectively), they are a natural pairing. About 400 years ago, British explorers brought both foods home with them, and establishments serving hot cocoa and coffee became all the rage. Ever since, people have been figuring out new ways to eat and drink these two addictive treats.

Chocolate covered coffee beans first appeared in upscale coffee houses and gourmet stores about 30 years ago, and it didn’t take long for someone to think of chopping them up and putting them in a cookie. I’ve adapted the idea for rolled cookies, which makes for an elegant look to match the sophisticated flavor. I highly recommend glazing these cookies with chocolate Ganache; not only does the glossy finish make them more of an event, but the soft creamy texture of the glaze is the perfect counterpoint to the crunchy beans.

Though you can enjoy them with a hot cup of coffee, beware: unless the chocolate covered coffee beans you buy are decaffeinated, these cookies pack quite a punch. A nice tall glass of milk is an equally wonderful accompaniment.

Ann
Ann Clark, Ltd.


Coffee Bean Cookies
Makes about 18

Make sure to chop the coffee beans into small pieces. Chopping by hand may seem tedious, but it works better than a food processor (which will chop the beans unevenly and make a loud racket to boot). If you like, finish these cookies with a coating of chocolate glaze (recipe below), and add decorative touches with a bit of melted white chocolate.

Cream together until light and fluffy:
- 1 cup unsalted butter, room temperature
- 2/3 cup sugar

Beat in:
- 1 large egg
- 1/2 teaspoon vanilla extract

Whisk together then mix in:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt

Mix in:
- 3/4 cup chocolate covered coffee beans, finely chopped

Stir just until all ingredients are well blended. Chill dough for 3-4 hours before rolling.
Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with your favorite Ann Clark Cookie Cutter, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

To decorate cookies, spoon a generous tablespoonful of glaze onto each cookie, then use a metal spatula to gently push and spread the glaze just up to the edges of the cookie. Hold the cookie level and gently shake it back and forth a few times to help distribute the glaze. Let the chocolate glaze set, then gently melt about 2 ounces of chopped white chocolate and pipe a pattern on the surface of the cookies.

TIP: Parchment paper makes a great, disposable cone to hold the white chocolate; here’s a good video ;that shows you how to make one.

Chocolate Glaze (Ganache)

Using chopped chocolate will give the glaze a better texture and shine, but you can substitute chocolate chips in a pinch. Store in the refrigerator and reheat gently in the microwave to make it pourable.

Place in a small saucepan and scald over medium heat:
- 1 cup heavy cream

Turn off burner and add:
- 1 1/2 cups finely chopped semisweet chocolate
- 1 tablespoon light corn syrup

Let sit 5 minutes. Stir to blend. (If using chocolate chips, you may need to continue to heat over low heat and stir to melt completely.) The glaze should be the texture of thick pudding. Cool until just slightly warm before spreading on cookies.

My favorite shapes for Coffee Bean Cookies are the Seashell cookie cutter, the Rooster cookie cutter, and the Airplane cookie cutter.