This coffee and chocolate checkerboard cookie, will satisfy all your chocolate and coffee cravings.
What is our obsession with chocolate! Who cares we love it. Chocolate is loved most when it is melted and poured over… well, anything!
When chocolate becomes a ganache, or a candy treat, especially a healthy Candy Treat sweetened with dates instead of sugar, we love it most. It’s Healthy!
We even love chocolate when it is blended into savory dishes, like a sauce or how about Chocolate Chili Pasta. Oh Yes!
Which do we crave more, Chocolate or Coffee? Who cares, let’s have them both!
Let’s be honest, who really starts a productive day without a lovely cup of hot coffee. It just sets the brain to firing on all pistons, kinda like a car.
We like coffee in our desserts, whether its cakes, pies or a delicate Macaron.
We like coffee in our rub mixes for meat, before they are grilled or roasted. We just love the earthy taste of coffee.
Artsy Cookie Recipe
Who likes pretty cookies? Of course, we all do. Who likes to make pretty cookies at home? Guess I lost you there.
Are you willing to cut a bunch of strips of cookie dough and try your hand at making something really cool? Of course you are!
Hot Coffee and Rich Chocolate Checker Squares!
Come on, you know that’s funny! Coffee beans and cacao beans seem kind of similar when we first obtain them from trees. Actually, the ‘not as popular’ Carob bean grows much the same way but we’ll get back to that.
Once the beans have been roasted, whether lightly or to a dark robust flavor, they are ground into a powder we can use in a gazillion ways in our kitchen. Actually, many beauty treatments use them too, but we will talk about that another time too.
I couldn’t help but to make an artsy cookie that combined two of my favorite cravings. The steps are easy, a little timely but easy, so let me explain how.
How To Make Checker Cookies
First we need two separate flavored doughs are made from the same recipe that is rich in butter, mascarpone (or cream cheese), sugar and flour.
Secondly, once the dough is mixed, separated and the coffee is added to one, while the cocoa is added to the other, they are rolled flat, chilled and then cut into long strips that will be stacked 7 layers high and 3 strips across.
Then it goes something like this: First layer is chocolate, coffee, chocolate, side by side. Next layer is coffee, chocolate, coffee, side by side on top of the first layer, keeping strips as in-line as possible.
Finally, continue this way until you have 7 layers. Gently press on sides and top to nuzzle the strips together. Repeat with any remaining strips. Chill the stack for 30-minutes. This artsy bundle gets sliced into lovely checkerboard designs, baked and is ready to serve.
- Mascarpone or Cream Cheese
- Cocoa powder
- Instant coffee crystals
- Food processor or Mixer
- Parchment paper
- Cutting knife
- Baking sheets or Silicone sheets
- Measuring cup
- Measuring spoons
- Measuring stick or ruler
What To Serve With Coffee and Chocolate Cookies?
Of course milk is always a good idea, but since these cookies look very grown up, why not visit our Mediterranean folks and serve the cookies with espresso and a shot of Sambuca with coffee beans!
Coffee and Chocolate Cookie Crave RecipeCourse: CookiesCuisine: Mediterranean
This coffee and chocolate, layered into a checkerboard cookie, will satisfy all your chocolate and coffee cravings.
Butter – 1/2 lb, 2 sticks, soft
Mascarpone – 8 oz, soft
Sugar – 3/4 cup
Salt – 1/4 tsp
Flour – 3 1/2 cups
Cocoa powder – 2 tbsp
Instant coffee crystals – 1 tbsp with 1 tsp hot water
- Dissolve the instant coffee crystals in 1 tsp hot water and let sit to dissolve.
- In a food processor, place the butter, mascarpone, sugar, salt and flour and whisk until it forms a ball. Remove half of the dough and set aside.
- Break apart the dough remaining in the food processor and add the cocoa powder. Whisk again until it forms a dark ball. If dry, add a sprinkle of water or milk but it should be fine without it. Remove the chocolate dough ball from the mixer.
- Set the chocolate dough ball onto a piece of parchment paper with another on top and flatten a little with a rolling pin. Pop it into the fridge while preparing the coffee dough.
- Wipe out the work bowl and return the other half dough to the bowl, breaking it apart a little. Add the cooled/dissolved instant coffee mix and whisk. If too wet, add a few sprinkles of flour until it forms a dough ball. Remove and flatten the same as the chocolate dough. Leave both flattened disks of dough in the fridge for about 30-minutes. This can be done ahead as well.
- Roll out both chilled dough to about a quarter inch thick. Cut long strips, 1/2-inch wide by 10 or 12-inches long.
- Stacking and Cutting: 7 layers high, 3 strips across. First layer is chocolate, coffee, chocolate, side by side. Next layer is coffee, chocolate, coffee, side by side on top of the first layer, keeping strips as in-line as possible. Continue this way until you have 7 layers. Gently press on sides and top to nuzzle the strips together. Repeat with any remaining strips. Chill the stack for 30-minutes.
- Preheat the oven to 350. Place parchment paper on a cookie sheets, or use silicon baking sheets on top of the cookie sheets.
- Slice the stacked bundle to quarter-inch thick squares and lay the slices on prepared baking sheet.
- Bake about 12 minutes. Keep an eye on them not to burn but making sure a slight golden color on top indicates they are baked. Cool completely before removing from the baking sheet.
- Can be served with a sprinkle of cacao, powdered sugar, instant coffee powder, a drizzle of melted chocolate or nothing at all.