Makes 5-7 dozen small cookies.
These small, buttery cookies are loaded with real espresso powder and topped with a dark swirl of coffee-infused chocolate ganache. They are fancy, but easy to make.
I made a gluten free batch which taste just like the original version, by substituting Bob’s Red Mill Gluten-Free all purpose baking flour, 1–1, for all of the traditional flour. The gluten-free cookies spread more, resulting in a thinner cookie. But the taste is fantastic.
Cousin Betty’s Espresso Chocolate Swirl Cookies
For the dough
- 1 c. butter
- 1 c. powdered sugar (plus a little extra for forming the cookie rolls)
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 Tbsp. ground espresso
- 2 c. flour [substitute gluten-free all purpose baking flour for gluten-free recipe]
Cream together the butter, sugar, salt, vanilla, and espresso. Stir in the flour until just combined—don’t over mix. Form the dough into two balls. Roll each into a coil, between 1-1/4″ to 1-1/2″ in diameter. Roll up into wax paper and refrigerate for 30 minutes or longer. Slice into 1/8″ disks. Bake for 12-14 minutes. While they are cooling, prepare the ganache.
For the ganache topping
- 1/4 c. cream or half and half
- 1 Tbsp. ground espresso
- 1/2 c. dark chocolate chips
In a small saucepan, combine the cream and ground espresso, gently heat until it barely starts to sizzle, turn off the heat, and let steep for two minutes. Strain through a coffee filter into the top of a double boiler. Add in the chocolate chips, and still until just melted. Fill a zip lock bag with the ganache, snip a small hole in the corner and pipe swirls onto each cookie. When cool, wrap cookies in airtight container.
For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries