Chocolate chip cookie with coffee, dried cherries and rosemary
Which new version of the American chocolate chip cookie can you possibly make up nowadays? Just one quick Google search will provide you with hundreds, maybe thousands of variations on this classic cookie. What can a Dutch girl add to this mountain of recipes? Over a large cup of cappuccino with a bowl of fresh cherries I thought of a recipe with crunchy ground coffee beans, chewy dried cherries and a hint of rosemary. I really like this unusual cookie. The ingredients may not sound compatible at first sight, but they certainly work in your mouth. You should try these cookies at least once! But if they sound to adventurous, stick to the recipe of the classic chewy chocolate chip cookies that I posted earlier.
American Chocolate Chip cookie with coffee, dried cherries and rosemary
Makes about 25 cookies
170 grams unsalted butter
1/4 teaspoon vanilla extract
110 grams (dark) demerara sugar
100 grams caster sugar
1 egg
250 grams all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 coffee beans
40 grams of dried cherries
1 sprig of rosemary + extra for garnish
75 grams chocolate chips + extra for garnish
Melt the butter. Leave to cool slightly and mix in the vanilla extract, the demerara sugar and the caster sugar. Mix in the egg and stick a stick blender in the mixture. Whizz until creamy. In a large bowl mix the flour with the baking powder and the salt. Chop the rosemary. Roughly grind the coffee beans with a pestle and mortar. Chop the cherries in quarters. Stir the butter mixture in the flour mixture and then stir in the chocolate chips, the rosemary, the coffee and the cherries. Leave to set in the fridge for about an hour. Don’t skip this step. The dough really has to be firm before you put the cookies in the oven. If not, you will end up with pathetic thin monsters in stead of cookies with body and the right chewy consistency.
Preheat the oven to 165°C (330 °F). Line a baking tray with baking paper.
Scoop little balls of about 35 grams with an ice-cream scoop and put the on the baking paper. Leave enough room for the cookies to spread. I usually do not put more than 6 cookies at a time on the baking tray. Put a few extra chocolate chips on the dough, garnish with some rosemary and bake in the middle of the oven for 10-15 minutes. The edges will colour a bit, but the middle of the cookie will still be slightly pale. Don’t over bake these cookies, because they will turn out rock hard instead of chewy. Take the cookies from the oven and leave to cool on the baking tray. Then transfer to a rack to cool completely.
This post is also available in: Dutch
