Vanilla Mocha Twirl Cookies
Delisiously crispy and flaforfull cookies in an unconventional presentation that you won't be able to stop eating them!
Equipment
- Electric mixer
Ingredients
- 125 g. {4 Oz} of butter at room temperature
- 110 g {1/2 cup} of caster sugar {super fine sugar but not icing sugar}
- 250 g {1 2/3 cups} of all purpose flour.
- 2 tsp of instant espresso coffee granules
- 2 tsp of cocoa powder
- 1 tsp of vanilla extract
- 2 tsp of boiling water
- 1 egg
Instructions
- Preheat the oven to 180ºC/350ºF and Line oven trays with baking paper.
- Mix well the boiling water and coffee. Set aside.
- In an electric stand mixer, beat butter, sugar, egg and extract in a small bowl until well combined.
- Add in the flour little by little.
- Mix until combined.
- Divide the batch into 2. Stir in one batch the combined water and coffee and the cocoa to make the mocha dough.
- Make long strips of dough with each batch.
- Then twist one vanilla strip with a mocha one together and cut every 2 inches or so. The length is actually up to you. Do this until you finish all the dough.
- Place Twirl cookies at a good distance from each other so when they grow they don’t touch each other. They don’t really grow much so 1 inch is good enough.
- Bake for about 15 minutes and let it cool.
- You can store the twirl cookies in airtight containers for up to a week but I bet they won’t last the next day LOL.
- Serve and enjoy!