As you might recall, last December, I made over a dozen different types of cookies and treats for friends and family for my first holiday cookie tin. One of the popular favorites were the mocha chocolate swirl cookies. These are essentially shortbreads individually flavored with coffee and dark chocolate.
They’re buttery and melt in your mouth, as expected of any shortbread. Plus, they’re quite low-maintenance and simple to make. To make that distinctive swirl, the dough needs to be split and flavored separately, then rolled out into a thin rectangle. Next, they should be individually chilled to prevent the butter from melting out of the cookies. Place the layers on top of each other and roll into a tight roll. The dough can either be frozen or chilled before slicing with a serrated knife into round coins.
These shortbread swirl cookies are pretty impressive looking while still being simple to prepare. If you’re looking for a different flavor, go ahead and switch it up with cinnamon and vanilla or green tea and white chocolate. These are the perfect addition to your cookie tin or holiday baking list next year!
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright january 2017 ©
Mocha Chocolate Swirl Cookies
Buttery shortbread flavored with coffee and dark chocolate for a lovely melt-in-your-mouth cookie
>>> Yields 40 cookies
-Prep: 30 min
-Bake: 10 min
- 3 C AP flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 C (16 tbsp) butter, softened
- 3/4 C sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp ground coffee granules
- 1 tbsp dark cocoa powder
1) Cream butter and sugar together in a mixer for 7-8 minutes until the butter has become a light yellow color and fluffy.
2) Add in vanilla, salt, and egg into the butter and mix until combined.
3) Mix together the flour and baking powder together.
4) Combine the wet and dry and stir until the dough is smooth.
5) Divide into two portions. Add the coffee granules to one and cocoa powder to the other.
6) Roll out each pieces of dough between plastic wrap into a 9 x 14 inch rectangle about 1/4 inch thick.
7) Chill the dough in the refrigerator for at least 1 hr and up to 2 days.
8) Place the cocoa dough on top of the coffee dough. Using the rolling pin, lightly press the layers together.
9) After letting the dough slightly soften to a pliable texture, gently roll the dough up into a log shape.
10) Chill the dough for another one hour. Rotate the log every 15 minutes to prevent flat bottoms.
11) Preheat the oven to 350 F.
12) Slice the log into 1/4 inch slices using a serrated knife and place on a parchment lined or well-greased baking sheet.
13) Bake for 10-12 minutes until the tops have slightly browned. The cookies should still be relatively soft. If they’ve hardener, then they have overcooked.
10) Remove from the oven and place onto a cooling rack and let them come to room temperature.
11) Store in an airtight container for up to 2 weeks.