This coffee and chocolate, layered into a checkerboard cookie, will satisfy all your chocolate and coffee cravings.
Course Cookies
Cuisine Mediterranean
Keyword Coffee Chocolate Artsy Cookies
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
chill 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 2dozen
Ingredients
1/2lbButtersoftened
8ozMascarponesoftened
3/4cupSugar
1/4tspSalt
3 1/2cupsFlour
2tbspCocoa powder
2tbspInstant coffee crystalswith 1 tsp hot water
Instructions
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.
Notes
Can be served with a sprinkle of cacao, powdered sugar, instant coffee powder, a drizzle of melted chocolate or nothing at all.