COFFEE THINS
BUT ALWAYS, COFFEE.
Some people are all about that rosé all day life. Me? I'm all in for the coffee for me me me kinda living. This is no mere coffee love kind of scenario where you find yourself making a cup at home, waiting on line for your second vat, accepting another when a friend comes over with it for you—really, any excuse to drink coffee. No. This, this is that plus adding it into my food whenever possible. A mole sauce here, a coffee rub there, and now a coffee filled cookie. I feel like with my obsession, everyone wins. So, I live it up on the regular.
In this case, I recreated what we all know as the classic thin mint cookie. That's right, I had the gaul to mix up this fan favorite and I'm so glad I did because, dare I say it, I've created a new cookie that should be on your favorites list! Picture it with me. You have that classic thin mint cookie in your hand, you sink your teeth into it and realize that this isn't that minty cookie you love—IS IT BETTER??? You try to mentally decide. Two minutes later you look down and the whole batch is gone. You've eaten them all (I'm so proud of you). Here's what happened. I swapped out that minty flavor and replaced it with coffee. BRILLIANT, I KNOW!
You've gotta mix some of these up and try them for yourself! HAPPY BAKING (and then eating)!
COFFEE THINS
Ingredients
Instructions
- Cream your butter in your stand mixer.
- Add your sugar and mix until it’s evenly incorporated.
- Add your egg and vanilla and beat until it is even.
- Over your large mixing bowl, sift your flour, cocoa powder, ground coffee, and baking powder. FYI, this can be quite the arm workout!
- Whisk together your dry ingredients so that you have an even dry mixture.
- Pour this dry mixture into your wet mixture in your stand mixer and mix until you have dough—about 2 minutes.
- Divide your dough into two evenly sized pieces. Roll each of them into a ball, flatten them slightly so that they become more disk-like.
- Individually wrap your dough disks in plastic wrap and refrigerate for 5 hours or over night.
- Preheat your oven to 350º.
- On a lightly floured surface, roll out your cookie dough so that it’s 1/4 inch thick.
- Use your cookie cutter to cut out circles of cookie dough.
- Line your baking sheet with your silpat and transfer your round cookie dough pieces onto it. (they don’t have to be too far apart because they don’t expand much when baking).
- Bake for 8 minutes.
- Let cool to room temperature.
- In your double boiler, or in my case, a bowl and saucepan, fill the base or saucepan with water low enough so when the bottom of the bowl does not touch the water, and bring it to a simmer over medium heat.
- In the top portion, or the bowl, combine your chopped chocolate and vegetable oil. Sit it over the bottom half with the simmering water.
- Use your rubber spatula to mix your chocolate and vegetable oil consistently until it is a completely smooth chocolate sauce.
- Using a fork and your spatula, one by one drop each cookie into the chocolate sauce, use your fork to flip it to coat both sides. (yes while still over the simmering water. Caution, the pot/bowl gets hot, use a pot holder if you need to hold it)
- Transfer your chocolate coated cookie to your cooling rack and continue this process until all of your cookies are coated.
- Let cool.
- INSIDER’S TIP. If you need to rapidly cool your coffee thins, refrigerate them. Going this route may cause them to stick a little harder to the cooling rack making it harder to get them off. Consider letting them partially cool on the rack, allowing any excess chocolate to drip off, and then transfer them using your metal spatula to a baking sheet lined with wax paper to refrigerate. This will be easier to manage later.
- In the refrigerator, they cool in about 10 minutes.
