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Category: Cookies
Prep Time: Cook Time: Total Time:
3 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 1/2 tsp. fine grain instant coffee
2 oz. milk chocolate, melted and cooled slightly
1/2 TBSP cocoa powder
3/4 cup Heath Bar Pieces (I used the baking pieces, milk chocolate kind)
In the bowl of a mixer fitted with paddle attachment cream together the butter and sugar until light and fluffy about 3 minutes.
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, baking powder, and salt until fully combined.
Remove dough from mixer and divide into two even portions. Dough should not be sticky.
Return half of the dough to the mixer and add the instant coffee. Mix until combined and the coffee granules seem mixed in. Remove coffee dough from mixer.
Return the other half of dough to the mixer and add the melted chocolate and cocoa powder. Mix until well combined.
Roll out each dough separately between two sheets of wax paper – approximately 1/4″ thick. Each piece should be a 9 x 14″ 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.
Sprinkle the Heath Bar pieces evenly on top of the coffee flavor, with the mocha flavor of the bottom. 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 wax 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 I was not so good at the pinching and mine are not nearly as lovely as Heathers cookies.
Cover the dough roll in wax paper, then in a length of plastic wrap. Chill thoroughly, at least 1 hour. Turn the dough halfway through chilling to make sure it does not 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 inch rounds. Bake cookies for 10-12 minutes. Let cool for 2-3 minutes on baking sheet before transferring to a cooling rack.
You could even add a scoop of Coffee Heath Bar Crunch and make ice cream sandwiches!
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Coffee Heath Bar Crunch Swirl Cookie
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Category: Cookies
Prep Time: Cook Time: Total Time:
3 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 1/2 tsp. fine grain instant coffee
2 oz. milk chocolate, melted and cooled slightly
1/2 TBSP cocoa powder
3/4 cup Heath Bar Pieces (I used the baking pieces, milk chocolate kind)
In the bowl of a mixer fitted with paddle attachment cream together the butter and sugar until light and fluffy about 3 minutes.
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, baking powder, and salt until fully combined.
Remove dough from mixer and divide into two even portions. Dough should not be sticky.
Return half of the dough to the mixer and add the instant coffee. Mix until combined and the coffee granules seem mixed in. Remove coffee dough from mixer.
Return the other half of dough to the mixer and add the melted chocolate and cocoa powder. Mix until well combined.
Roll out each dough separately between two sheets of wax paper – approximately 1/4″ thick. Each piece should be a 9 x 14″ 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.
Sprinkle the Heath Bar pieces evenly on top of the coffee flavor, with the mocha flavor of the bottom. 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 wax 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 I was not so good at the pinching and mine are not nearly as lovely as Heathers cookies.
Cover the dough roll in wax paper, then in a length of plastic wrap. Chill thoroughly, at least 1 hour. Turn the dough halfway through chilling to make sure it does not 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 inch rounds. Bake cookies for 10-12 minutes. Let cool for 2-3 minutes on baking sheet before transferring to a cooling rack.
You could even add a scoop of Coffee Heath Bar Crunch and make ice cream sandwiches!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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