A few years ago, I purchased a baking book by one of Israel’s most renowned pastry chefs – Karin Goren. What I loved about her baking is that she took many bakery style classics – cakes, cookies and other desserts and adapted them to the home cook. In addition, she also developed her own creations that I found pretty interesting. One of her creations is this recipe of these decadent coffee bean cookies. The cookies are soft and creamy with rich coffee flavor, and they look cool. These are, by far, my daughter’s favorite cookies.
1 tablespoon instant coffee
2 tablespoon (30ml) warm milk
200g soft butter
200g cream cheese, room temperature
1 cup (240g) brown sugar
10g vanilla sugar
2 ½ cups (350g) flour
3 tablespoon (30g) cocoa powder
Preheat oven to 375F
Dissolve the instant coffee in the warm milk and allow to cool.
In a mixer, beat the butter and cream cheese for a minute on medium speed, using the beater attachment.
Add the sugar, vanilla and coffee, and continue beating for another minute.
Lower the mixer speed to low and incorporate the flour and cocoa. Mix only until you get a cohesive dough.
Using wet hands, form 1 ¼ inch oval shaped balls, and place on a cookie sheet. Press a wooden skewer dipped in water along the ball to create a coffee bean shape.
Bake for 10-12 minutes. Cookies are done when they are stable and look dry. They should be soft on the inside.
If you plan on having one cookie every once in a while, store the cookies in the freezer, and thaw a cookie a few minutes before you want to eat it. In our home, these cookies never make it long enough to be frozen…