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Mocha Swirl Cookies

March 20, 2012

Do you ever get sick and tired of the same ‘ol cookies?  Peanut butter, chocolate chip, oatmeal raisin and all of their variations are so similar.  Even the techniques to prepare the cookies are all so similar.  It can get boring after a while.  I had to put a stop to it all.  I am just so bored with drop cookies.  So, I went on a challenging cookie hunt.  Look up, do you see those Mocha Swirl Cookies?  They are definitely not a drop cookie!!

I love cookies.  I love how easy it is to make cookies but as I mentioned above they can be boring.  That is why I wanted to try something a little different this time.  I hardly ever make rolled cookies.  I think it is partly because they require time and skill that I sometimes have neither of.  But I was confident when I decided to try my hand at these.  You have to go in with confidence when you try something for the first time and you wish to succeed.  It’s a must.

These cookies are absolutely incredible!  Do you love coffee?  Do you love chocolate?  How about pretty cookies that taste like coffee and chocolate?  Ah, yes, I thought you would be here with me 🙂 These cookies are perfect for an afternoon coffee break.  They are crisp which makes them wonderful for dipping.  If dipping is not your thing you could fill these cookies with a divine caramel frosting.  I will forewarn you, the frosting is sweet.  So, if you have a weak sweet tooth you will probably be best with out it.  I discovered this recipe from Sprinkle Bakes!!  Are you familiar with Sprinkle Bakes?  WOW!!  Heather, the author, has some really inspiring recipes as well as some super awesome baking powers!  All of her creations are absolutely breath taking and unique.  Have you been to her site?  You should head on over there and allow her to inspire you too 🙂

You may discover that when you are making these cookies the dough will seem a little crumbly.  You may think to yourself, this is not going to work.  The dough will come together despite its dry appearance.  Do not be alarmed, be confident 🙂

Mocha Swirl Cookies

3 cups all purpose flour
1 1/2 teaspoons baking powder
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 teaspoon instant coffee
2 oz. Dark chocolate, melted and cooled slightly

To Prepare

In a medium bowl, whisk together flour and baking powder.  Set aside.
In the bowl of a mixer fitted with paddle attachment, beat butter until creamy.
Gradually add sugar to butter while mixer is running.
Add egg and vanilla, beat well.  Scrape down sides and bottom of bowl and mix again until incorporated.
With mixer on low speed, gradually add in flour mixture until just combined.
Remove dough from mixer and divide into two even portions.  Dough will appear very crumbly and should not be sticky.
Return half of the dough to the mixer and add the instant coffee.  Mix until combined and dough is speckled with coffee granules.  Remove coffee dough from mixer.
Return the other half of dough to the mixer and add the melted chocolate.  Mix until well combined.
Roll out each dough separately between two sheets of parchment paper – approximately 1/4″ thick.  Each piece should be a 9 x14″ rectangle. Chill on baking sheets in the refrigerator, at least 1 hour.
When dough is thoroughly chilled, top chocolate dough with coffee dough.  Gently press together the two dough pieces using a rolling pin.
Let dough stand at room temperature until malleable.
Use a knife to even one side (down the 14″ length) of the dough.  This gives you a nice even start for the spiral.
Roll dough tightly, jelly-roll fashion, using the parchment paper to guide the dough.  The chocolate portion of dough usually tears a little when rolling. When this happens – STOP- and pinch the dough back together before you continue to roll.  Do this slowly and deliberately.
Cover the dough roll in parchment paper, then in a length of plastic wrap.  Chill thoroughly, at least 1 hour.  Turn the dough halfway through chilling to make sure it doesn’t become flat on one side.
Heat oven to 350 degrees and line two baking sheets with parchment paper.
Remove dough from refrigerator, uncover and slice in half with a sharp knife.  Place half of dough back in the refrigerator to keep cold.
Cut dough into 1/4″ rounds.
Bake cookies for 10-12 minutes.  Let cool for 2-3 minutes on baking sheet before transferring to a cooling rack.
Repeat with remaining dough.

Makes 40 cookies

Caramel Frosting

1 cup brown sugar, firmly packed
1/2 cup butter, cubed
1/4 cup whole milk
1 teaspoon vanilla
1 1/2 – 2 cups icing sugar

To Prepare

In a small saucepan, combine brown sugar, cubed butter, milk and pinch of salt.
Place over medium heat and bring to a bubble.
Let mixture boil for 2 minutes.
Remove from heat and stir in vanilla.
Let mixture cool in the refrigerator until barely warm.
Place caramel in the bowl of a mixer fitted with the whisk attachment.
Whisk caramel for 1 minute at high speed.
Add confectioners’ sugar and beat on low speed until just combined, then beat at high speed for an additional 1-2 minutes.

This will fill 20 sandwich cookies.

Source Sprinkle Bakes

If you are looking a challenging cookie, this the perfect place to start.  These cookies are well worth the work and the time it takes to make them, try them you’ll see!!

I also wanted to extend my thanks and appreciation to Sarah from Anything but Academia and The Sundress Chef for their nominations!  I feel so honored, thank you both so very much 🙂

From our kitchen to yours,
Sydney Jones

6 Comments leave one →
  1. March 20, 2012 3:04 pm

    i love coffee and chocolate! looks like you succeeded with these cookies. they look great!

  2. March 20, 2012 4:13 pm

    Milk and cookies – the kid’s favourite in this house (well it keeps them quiet for 5 minutes anyway)

  3. eliotthecat permalink
    March 20, 2012 9:27 pm

    Your cookies look perfect. I doubt I have the patience or talent to make these beautiful cookies! They look delicious!

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