Tag Archives: coffee

Chocolate Coffee Cookies


I should probably be posting salad recipes right after Halloween, but these cookies really need to be shared!  And of course there is no such thing as too much chocolate is there?

These are our latest house favourite.  So rich and intense!  The good thing is, they are rich enough that you only need one or two to feel sated.

The key to success is high quality chocolate.


  • 400 g good quality dark chocolate
  • 125 g butter, chopped
  • 1 T dried espresso coffee grounds
  • 1 3/4 caster sugar
  • 4 eggs
  • 1/3 c plain flour
  • 1/4 t baking powder
  • 1/8 t salt
  • 1 1/2 c dark chocolate chips (optional)

Heat chocolate, butter and coffee in a saucepan over a low heat until melted and smooth. Use a metal spoon to stir.  Remove from heat and leave to cool.

Beat sugar and eggs in a large mixing bowl on high speed until thick and pale. Add chocolate mixture and beat until combined. Sift dry ingredients over the chocolate mixture and beat until combined. Stir in chocolate chips.

Cover dough and refrigerate for at least 20 minutes. The dough is very soft so it is important that you keep the dough refridgerated between batches.

Preheat oven to 180C. Line 2 oven trays with baking paper. Drop heaped teaspoons of mixture onto prepared trays, allowing room for spreading. Bake 1 tray at a time for 10-12 minutes or until cookie tops are set.  Stand on trays for 5 minutes before transferring to a wire rack to complete cooling.

Adapted from “Family Circle“, December 2008, p75

Coffee Ice Cream


Since I was a little kid I have always loved coffee flavoured ice cream.  It was and is always a special treat because it’s not a flavour that is readily available.   To buy it you have to go to an ice cream parlour or find it somewhere that sells boutique brands. Or you can make your own…

This recipe is very rich, so a single scoop is easily enough to satisfy.


  • 1/3 c very strong espresso coffee
  • 1/2 c granulated sugar
  • 1/3 c dark brown sugar, packed
  • 2 c thickened cream
  • 1 c whole milk
  • 1/2 t vanilla

In a medium mixing bowl, whisk hot coffee and sugar together until sugar has dissolved.  Add remaining ingredients and mix well. Cover the bowl and refridgerate for at least 2 hours.

Mix in ice cream maker as per manufacturer’s instructions. (I use a Cuisinart which I love.  It is easy to use and easy to clean, and I keep the bowl in a freezer so that I can whip up a batch whenever the mood grabs me.)

To serve I create a base from Butternut Snap cookies (microwave a couple at a time for about 20-30 seconds, flatten out a bit with a rolling pin and set in a muffin pan), and top the ice cream with ground coffee.