When my grandmother emails me and tells me about her latest baking triumph, that is a recipe I need to try. She is the queen of finding amazing recipes and absolutely perfecting them (she is also renowned for taking said perfections and making weird variations, but for the purpose of this post, we will ignore this fact).
The other week she emailed me about the Coffee White Chocolate Cookies she made, telling me that my family are mad at her for making delicious treats and fattening them up and also that she'd taken some to her doctor and the ladies at the surgery had gone wild for them. These I had to try.
My first batch was an epic failure because of so many things. One, I was asked to split the mixture so one half didn't have coffee for my caffeine-free boyfriend – this meant a lot of guess work when adding the final ingredients. Then I realised I used the wrong flour and had to add some bicarb in at the last minute. Then I burned the white chocolate in the microwave. DIsaster central.
Often, with me, second time's the charm. They were extraordinary, possibly the world's greatest coffee and white chocolate cookies, so I had to share the recipe with you (I changed my second batch just slightly, but I think it added to the deliciousness)
Gary Johnson's Coffee and White Chocolate Cookies
(they came out of bMag, a free Brisbane publication)
1/2 cup firmly packed brown sugar
1/2 cup condensed milk
13/4 cups S.R. flour
300 g white choc. chopped (or, if you're cheeky like me, 200g white chocolate, 100g dark chocolate)
3 teasp. instant coffee and 3 teasp, hot water (or, if your'e a coffee snob like me, three teaspoons of espresso)
Dissolve coffee in hot water (or pour a shot of espresso).
Beat butter and brown sugar in a bowl with electric mixer until light and creamy.
Add coffee mixture and condensed milk and beat until combined.
Stir in sifted flour
Add 200g of the white chocolate and mix well (I used 100g of white chocolate and 100g of dark chocolate because dark chocolate is my favourite)
Roll level tablespoons of the mixture into balls and place 5cm apart on a sheet of baking paper on an oven tray (try not to eat ALL the cookie dough at this step, clearly I was distracted doing this and forgot to take photos)
Flatten slightly with finger tips.
Bake in a 180C pre-heated oven for about 12 minutes or until the cookies are lightly browned.
Stand hot cookies on trays for a few minutes then transfer to a cooling rack.
Melt remaining 100g. choc in a heatproof dish over a pan of simmering water or put in a microwave-proof dish (make sure to put the microwave on for only 1-2 minutes at a time, stop, and stir, otherwise you will burn the crap out of your chocolate)
Pour into a small plastic zip-lock bag and snip a tiny hole in a corner of the bag and drizzle choc over cookies, left to right (I think I must have been bored with taking photos by this point, or so excited by the cookies that all blog-related thoughts had escaped me)
Allow to set then store in an airtight container for up to 2 weeks (as if they'll last that long)
I promise, you will love these cookies.
And, on another baking note, it's time to announce that the WINNER of the Saved By Cake giveaway is:
I have a feeling this book is going to be very happy with you! Please send me an email with your postal address so I can send your copy of Saved By Cake. Thanks everyone who entered!