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Recipe

Mocha Cookies

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Crafted by our chefs for IDS Vancouver 2024 – enjoy the flavours of IDS at home.

Our chefs use premium Miele appliances to perfect every bite, crafting exquisite nibbles that complement our showcase kitchen design lines. 

These cookies are the ultimate treat for coffee lovers, featuring the perfect fusion of espresso and chocolate. Their unique twist on a classic cookie makes them ideal for enjoying with a hot cup of coffee or as satisfying snack anytime.

Ingredients:

¼ cup sugar
1tsp ground Miele Espresso
1 whole egg
½ tsp lemon juice
1 cup melted chocolate chips
1 tsp vanilla
Pinch salt
⅓ cup chocolate chips
¾ cup almond flour
1 Miele Ristretto-chilled – short espresso 26g
1 tsp baking powder
Coffee beans for decorating

 

Preparation:

  1. Melt chocolate and keep melted, but not warm.
  2. Add sugar, egg, and ground coffee to a mixer with a whisk attachment. Cream on high speedfor 5 minutes, or until light and creamy, speckled with ground coffee.
  3. Add lemon juice.
  4. Mix dry ingredients, including the ristretto pull.
  5. Fold the melted chocolate and the dry ingredients into the egg mixture.
  6. Chill in fridge. This must chill well so the chocolate sets and is easy to handle.
  7. Once chilled, roll balls the size of a grape.
  8. Keep chilled and add coffee bean, vein side up.
  9. Space on a PerfectClean tray.
  10. Bake for 11 minutes in a preheated 350 convection oven. Burst of steam optional.

 

Tips:

  • If not rolling on same day, cover tightly to not allow air into the bowl.
  • If freezing uncooked rolled cookie dough, thaw before putting into oven.

 

 

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