espresso

Mocha Macarons

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

I’ve always thought there was something magical about macarons. The dainty French cookies that line bakery cases like colorful little soldiers have always felt fancy, like a special treat reserved for posh ladies with tiny dogs and big sunglasses. Maybe I’m right, maybe I’m delusional, or maybe my inner Francophile is getting away from itself, but either way, I absolutely adore macarons. These mocha macarons are no exception.

I went to France as a junior in college. With stars in my eyes and a mini French dictionary in my pocket, I roamed the streets in terribly uncomfortable shoes (because fashion, duh) doing my best to look like I belonged. Although I’ve heard many people say that they didn’t enjoy their time in France, I found the place to be entirely alluring: the scent of warm butter and pastry wafting out of patisserie doorways; music and the twinkling of wine glasses on cozy bistro street fronts; the elegant faces of countless humans that dripped in an air of effortless cool. The France I discovered that January won my affection immediately, and I have yet to experience a country that has met me with half as much mystery and intrigue.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

Of course I was completely captivated by the cuisine. With my mother and Nana, I visited a number of cafes and restaurants, and there wasn’t a creperie, boulangerie, or patisserie that I didn’t attempt to nibble my way through. I inhaled clouds of powdered sugar from shatteringly crispy croissants and licked the warm puddles of Nutella that dripped out of folded crepes and onto my fingers. I taste-tested brioche and palmiers and eclairs and caneles, each bite more sumptuous than the last. I didn’t meet a pastry in France that I didn’t love, but none charmed me quite as much as the macaron. At that time, in 2008, mini food was all the rage. Tiny cupcakes, bite-sized burgers, and shot glasses of bisque were everywhere, and macarons fit right into that profile. The colorful cookies with surprising flavors and creamy insides seemed to go hand in hand with the meticulous French cuisine that I was discovering, and I couldn’t wait to gobble them up.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

Once home, I eventually garnered the bravery to attempt macarons on my own, and over the years there have been many batches of macarons, some successful and some not. More recently, after extensive help from Tessa, I was able to nail down a practice that worked best for me, and since then I’ve let my imagination go wild. Nutella raspberry macarons? Cake batter flavored? Toffee peanut? Mint truffle? The possibilities are endless.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

These mocha macarons capture my first time in Paris. Each cookie is petite and precise, and the flavors of espresso and rich chocolate feel like ones best enjoyed in the city of light. I’m sharing today’s recipe with help from my friends at Nestlé Toll House who are debuting the Artisan Collection- luxurious premium baking chips made with single-origin chocolate from Ghana. Deluxe treats like macarons deserve equally special ingredients, and Nestlé ‘s new chocolate fits the bill. Here’s the lowdown on these mocha macarons:

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

The macaron shells are airy cookies made with whipped egg whites, sifted almond flour, and confectioner’s sugar. I’ve added a touch of espresso powder to the dry ingredients to create a cookie shell that is lightly flavored and speckled with the granules. To double down on the coffee flavor, I added a bit of that same espresso powder to the ganache filling that was prepared using Artisan Collection Extra Semi-Sweet chocolate baking chips by Nestlé Toll House. The sweet chocolate offsets the bitterness in the espresso, and, when combined with warm cream, makes a thick ganache that is fudgy at room temperature. The cookies are simultaneously light and rich, and I found myself eating more than my fair share the first time around because they were just that tempting.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

I highly recommend you give these mocha macarons and Artisan Collection a try for your next baking adventure. They also offer an Extra Dark variety that has 61% cacao. I tested this chocolate in shortbread cookies, and they were phenomenal. Both options can be used for these mocha macarons, and you won’t be disappointed. I’ll be sharing an additional recipe later this week, so stay tuned. In the meantime, happy baking!

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

If you like these mocha macarons you should check out:

Strawberry Shortcake Macarons

Mocha Cookies 

Hazelnut Mocha Cream Pie

Mocha Brownie Fudge Ice Cream

 

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Mocha Macarons

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

These mocha macarons feature an espresso-scented shell and an espresso ganache filling!

  • Author: Kate Wood, Adapted from Tessa Huff
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 26 1x
  • Category: cookies
Scale

Ingredients

For the macaron shells:

  • 11/2 cups (144 gm) almond flour
  • 11/3 cups (145 gm) powdered sugar
  • 2 teaspoons espresso granules
  • 120 gm room temperature egg whites (from about 34 large eggs)
  • ½ cup plus 1 tablespoon (120 gm) sugar

For the espresso ganache:

  • 5 ounces extra semi-sweet chocolate, finely chopped or in morsels (I recommend the Artisan Collection by NESTLÉ TOLL HOUSE® Extra Semi-Sweet variety)
  • 1 teaspoon espresso granules
  • ½ cup heavy whipping cream
  • Additional chocolate, if desired

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour, confectioner’s sugar, and espresso granules and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the room temperature egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare and use the filling:

  1. Place the chocolate in a medium heat-safe bowl. Warm the cream on the stove or in the microwave until just barely steaming or about to bubble.
  2. Pour the cream into the chocolate and add the espresso granules. Whisk until the chocolate is smooth and feel free to microwave in 15 second increments until the chocolate has melted.
  3. Allow the mixture to set up slightly, either on the counter or in the fridge while stirring often, until it is a slightly thickened fudgy consistency that will move through a piping bag.
  4. Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
  5. Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Enjoy!

Notes

  • Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.
  • Instant coffee granules can be used in a pinch.

Toffee Espresso Chocolate Chip Cookies

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

Give me coffee in any form. I’ll take it in my mug, in my cake, heck, even in a cheap candle from TJ Maxx. Today though, we’re soaking up all that deliciously cozy caffeine in some seriously decadent toffee espresso chocolate chip cookies. 

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

Can you even stand these? No, they’re not some elegant, three-tiered cake or some fancy French pastry. These cookies don’t have intricately piped details or hand-painted frosting on them, but I’ll tell you what- they are good. A treat like these toffee espresso chocolate chip cookies is the type of old standby recipe that you can keep in your back pocket and revisit again and again and again, because honestly, stuff like this doesn’t go out of style. It’s always delicious.

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

The inspiration for these cookies came from a favorite Ben and Jerry’s ice cream that I used to buy. Although my diehard number one draft pick was always the oatmeal cookie chunk ice cream (that I make homemade now!), the coffee toffee ice cream always hit the spot too. One day on a whim, I decided to add toffee chips to a batch of cookies and suddenly the thought hit me- WHAT IF I ADDED COFFEE TOO!?! And so, toffee espresso chocolate chip cookies were born.

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

To make them at home for yourself, you’ll start as we would any other cookie. First, cream butter and sugar in a stand mixer. We add the espresso powder here too so that that coffee flavor gets a chance to infuse throughout. Next comes the eggs and vanilla followed by our dry ingredients. The mix-ins for these cookies are basic yet adaptable to what you have in your pantry. I prefer to chop dark (usually 70%) chocolate bars, but you could totally opt for chips if you’d prefer. I also usually go for plain toffee bits, but if you can only find the ones covered in chocolate that will work as well. Scoop the rounds of dough onto a prepared sheet pan and bake until the edges are set and beginning to brown. 

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

I finish these toffee espresso chocolate chip cookies with a heavy-handed pinch of salt, but if that doesn’t float your boat feel free to skip that here. For me, the extra salt makes the rich brown sugar/ caramel flavors stand out more prominently, but I also understand that some people (ahem, my husband) just don’t get salty desserts. Do as you please here.

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

So happy Thursday to you! I hope your day and weekend is now filled with the promise of toffee espresso chocolate chip cookies and that you enjoy them as much as I do. Next week, I’m sharing a savory baked good (!!!), so stick around for that!

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

If you like these toffee espresso chocolate chip cookies you should try:

Vegan Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies

Derby Pie Cookies

Brookies (Brownie Cookie Bars)

Peanut Butter Chocolate Chunk Cookies

 

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Toffee Espresso Chocolate Chip Cookies

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

These toffee espresso chocolate chip cookies are filled with coffee flavors and bits of toffee! Substitute your favorite chocolate chip for the chunks if preferred!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3 dozen 1x
  • Category: Dessert
  • Cuisine: Dessert
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, at cool room temperature
  • 11/2 cups (300 gm) brown sugar packed
  • 3/4 cup (150 gm) sugar
  • 11/2 tablespoons espresso powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (400 gm) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 10 ounces dark chocolate, roughly chopped
  • 1 cup toffee bits
  • Sea salt, for sprinkling

Instructions

  1. Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and espresso powder on medium speed until smooth about a minute. Add the eggs and vanilla extract and stir to combine. Scrape the sides of the bowl and add the flour, baking soda, baking powder, and salt. Stir until barely combined and then add the dark chocolate and toffee. Stir to combine. Refrigerate the dough for 30 minutes if it is really soft or shiny.
  2. Scoop medium-sized rounds of dough (I use a medium cookie scoop) two inches apart on a large baking sheet rimmed with parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges of the cookie are starting to golden. Allow to cool briefly before serving.

Coffee Donuts : Two Ways

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

My only love affair that has lasted longer than my marriage to Brett is that with coffee. For almost 10 years now I’ve been a routine coffee drinker, and that daily cup of brew is 99% of the reason I love the mornings so much. Long before I was drinking Joe, I had beautiful memories of it, so I’m delighted to share a few stories and these coffee donuts with you this morning.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

To this day, when I trace my memories of coffee back as far as my brain will take me, I think of my Nana and Pops’ home. I can hear the whir of the burr grinder and the pot slowly filling with coffee. That first whiff of brew was strong and comforting, and even now, in my mind’s eye, a 5-year old me is pitter-pattering into the kitchen to dole out morning hugs and kisses to a few of my favorite sleepy-eyed faces. While the adults sipped their mugs, I’d saddle up to a plate of powdered sugar donuts and a tall glass of chocolate milk,  a tradition that they probably shared with their other grandchildren but always felt like a secret morning ritual that was shared exclusively between us. Well into my teenage years and adulthood, their home welcomed me with those same tastes and smells, so much so that I can’t hear a burr grinder or look at a bag of Sweet Sixteen donuts without being transported in time back to that kitchen. Memories like that fill me up, even today.Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

This past week, my Nana and Pops flew into Selma to celebrate George’s second birthday and to view Aimee’s first dance recital. It’s remarkable to watch people who have loved you for so long share that same affection with your own children, and it doesn’t escape me that we are hugely blessed to be able to share in those generational relationships.  Now, I’m one of the grown ups, the early riser boiling the water and grinding the beans and setting the table for breakfast. I wait for snuggles from my little ones like I think they probably did, but even now, if I close my eyes hard enough, that smell of coffee and the sound of their voices makes me feel like the kid again.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

Today’s recipe, coffee donuts, is an ode to those mornings and the foods in our lives that takes us back to sweet moments in time. I have a number of those special memories, but these breakfast treats are something I think you’ll enjoy too. Admittedly, the amount that I love eating donuts is inversely related to the amount that I enjoy frying them myself. Making and waiting on yeast donuts is not something I’d choose every day of the week, but these coffee donuts just feel right- the flavors and smells of those childhood memories all fried up into one fluffy round of dough.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

To make these coffee donuts, we start with the dough. Yeast is dissolved in warm milk before eggs, butter, sugar and flour are mixed in. The dough is sticky but firm and will rise for about an hour until doubled in size. From the risen dough, rounds are cut and allowed to rise a second time until slightly puffed. Heat a pot of oil and gently fry the coffee donuts a few at a time until they are all golden brown and cooked through.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

The coffee donuts get tossed in a dusting of cinnamon sugar before being stuffed with your choice of coffee filling. I’ve prepared two options for you, depending on your preferences. The first, my favorite, is a coffee custard, made by cooking milk, eggs, espresso powder, and a number of other ingredients on the stove until thickened like a pudding. This filling is rich and decadent, similar to a Boston cream or eclair filling. The second option is for the sweet toothers who just need more sugar. Similar to a white donut filling, this coffee cream is prepared like a buttercream and requires a little less time. Both are delicious, you just can’t go wrong.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

These coffee donuts are the perfect pairing of two morning favorites and are sure to shine a bright spot on your mornings to come. Give them a try and let me know what you think! Happy hump day and happy frying. 

If you like these coffee donuts, you should check out:

Jelly Donuts

Breakfast Danish

Coffee Cake Muffins

Coffee Almond Scones

 

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Coffee Donuts : Two Ways

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

These coffee donuts are simple yeast donuts tossed in cinnamon sugar and filled with either a coffee custard or a coffee cream filling. You can stuff the doughnuts in whichever you choose- a yummy fried coffee treat for the morning.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 120
  • Total Time: 2 hours 45 minutes
  • Yield: 12 1x
Scale

Ingredients

For the doughnuts:

  • 11/4 cup (300 gm) milk (I use whole or 2%)
  • 21/4 teaspoons active dry yeast
  • 2 large eggs
  • ½ cup (113 gm) unsalted butter, melted and cooled
  • ¼ cup (50 gm) sugar
  • 1 teaspoon salt
  • 41/4 cups (550 gm) all-purpose flour
  • 2 quarts of neutral flavored oil for frying
  • 1 cup (200 gm) sugar
  • 2 teaspoons cinnamon

For the custard (if desired):

  • 2 cups (480 gm) milk (I use whole or 2%)
  • ¼ cup (50 gm) plus 1/3 cup (65 gm) sugar
  • 1 tablespoon espresso powder or instant coffee
  • 2 large egg yolks
  • 1 large egg
  • ¼ cup (30 gm) cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla

For the cream (if desired):

  • 2 tablespoons milk
  • 1 tablespoon espresso powder or instant coffee granules
  • ½ teaspoon vanilla
  • ½ cup (113 gm) unsalted butter, at room temperature
  • 2 cups (230 gm) powdered sugar

Instructions

To prepare the doughnuts:

  1. Heat the milk on the stove or in the microwave until lukewarm but not hot. Pour the milk into a large mixing bowl or the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes.
  2. Once the yeast is foaming, add the eggs, melted butter, sugar, salt, and two cups of flour to the mixing bowl. Mix on low speed until combined and then add the remaining flour. Switch to a dough hook attachment and mix on medium-low speed until the dough begins to pull away from the sides of the bowl. If it’s still too wet to pull off the bowl add flour two tablespoons at a time until the dough is tacky and pulling away. Knead for a minute and then place the dough in a lightly greased bowl. Cover tightly with a sheet of plastic wrap and allow the dough to rise in a warm spot of the kitchen for about an hour or until it has doubled in size.
  3. Once risen, turn the dough out on a floured surface and roll or pat out until ½ thick. Use a floured doughnut cutter or a 2-3/4-3” drinking glass to cut out rounds of dough. If you don’t want to fill your doughnuts, you can cut out center holes as well, saving the small pieces for doughnuts holes. Knead any scraps together and repeat this process. Place your cut out doughnuts 2” apart on a floured baking sheet and cover with a kitchen towel or greased sheet of plastic wrap to rise in a warm spot of your kitchen a second time. Once the doughnuts are slightly puffed, about 45 minutes, heat the oil in a heavy bottomed pan or fryer to 375 degrees. Combine the cup of sugar with 2 teaspoons of cinnamon in a large baking dish or rimmed sheet pan. Add a few doughnuts to the oil, being careful not to overcrowd the pan or burn yourself with the oil. Cook on one side for about 45 seconds or until golden and then use a metal spatula to carefully flip to the other side. Cook for another 45 seconds or until golden. Remove the doughnuts to a towel-lined baking sheet or cookie sheet to cool for about 30 second to a minute and then carefully shake in the pan of cinnamon and sugar. Repeat this process with the remaining doughnuts, being sure to keep the oil to temperature. Allow to cool prior to filling to custard or cream. When ready to fill, poke a small hole into the side of the doughnuts to be filled and pipe the custard or cream into the doughnut using a piping bag or a large plastic bag with the end snipped off. Pipe until the doughnuts are full. Doughnuts are best eaten the day they are prepared.

To prepare the custard:

  1. Combine the milk, ¼ cup sugar, and espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate large bowl, whisk together the egg yolks, whole egg, 1/3 cup sugar, and cornstarch. Once the milk mixture has begun to boil, carefully remove the pot from the stove and ladle a small stream of the milk mixture into the egg mixture, whisking all the while. Be careful to whisk vigorously the whole time to avoid cooking the eggs and curdling your mixture. Add more of the milk mixture, continuing to whisk, until about half of the milk has been integrated into the eggs. Pour all of the mixture back into the saucepan and cook, whisking constantly, until bubbling and thickened to a pudding consistency. Remove from heat and add the butter and vanilla, stirring to combine, and pour the mixture into a heat-safe bowl. Cover with a sheet of plastic wrap directly touching the custard and refrigerate until the mixture has cooled at least to room temperature.

To prepare the cream:

  1. In a small bowl, combine the milk, espresso powder, and vanilla until the espresso powder is mostly dissolved. In a large bowl or the bowl of a stand mixer, cream the butter until light and fluffy. Scrape the sides of the bowl and add the powdered sugar. Stir on low speed until combined and add the milk mixture. Whip to combine, about one minute. Add more sugar if your frosting appears a bit loose, or add more milk if it is too stiff.

Notes

  1. It’s important to keep the oil for the doughnuts at the appropriate temp! If it drops too low, it will take the doughnuts longer to cook and they will absorb the oil easily. They’ll tasty bad and greasy.
  2. Donuts are best eaten the day they are fried.

Recipe Adapted from New York Times

Chocolate Sweet Rolls

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

I may or may not be crying real tears, as the reality of #monthofchocolate coming to a close is too much for me to bear. Nothing gives me more pleasure than rolling out decadent chocolatey goodness for y’all, so you better believe we’re going to wrap up this month with two beyond-fab recipes in one week, starting with these chocolate sweet rolls.

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

I am a huge fan of sweetened yeast rolls. While the process of making, rising, filling, and baking the dough can be a bit lengthy, the end product totally justifies the means. Nothing says “WORTH IT” like two pans of sweet, fluffy dough wrapped around a rich, coffee-scented chocolate filling. If you give them a try, I think you’ll agree.

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

The recipe for these chocolate breakfast rolls are a combination of a few other buns on my site (see here, here, and here!) and the dough for my favorite cinnamon bread. We start the dough by dissolving the yeast in a bit of warmed milk. Once smooth, add the sugar and egg as well as the salt, leavening and flour. The dough gets kneaded by hand or in the bowl of a stand mixer before being set aside to rise. 

Once the dough has risen and is nearly doubled in size, prepare the filling. Chocolate, butter, cocoa, and espresso powder are melted together on the stovetop until smooth. Pull the mixture off the heat, stir in the confectioner’s sugar, and allow the filling to cool to a spreadable consistency.  One cooled, roll the dough out into a large rectangle on a floured work surface and spread the filling evenly over thin sheet of dough. Starting with one of the long ends, roll the dough tightly into one long tube and pinch the ends to seal in the filling. Use a sharp knife to cut the tube into slices and place the rolls two inches apart in one or two greased baking dishes. Allow the dough to rise a second time before baking until golden brown.

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

I like to spread these chocolate sweet rolls with a cream cheese frosting. The cream cheese adds a bit of tang to an otherwise sweet frosting and perfectly compliments the chocolate sweet rolls. Although these buns are best eaten the day they are prepared, you can easily warm them in the microwave or toaster oven for a quick breakfast treat that will make ordinary mornings anything but. These chocolate sweet rolls are as delicious as they are beautiful, and I would bet that if you try them once you’ll have a new weekend baking tradition in the making. 

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

Give these chocolate sweet rolls a go and try not to eat them all in one sitting. I’ll be sharing one more #monthofchocolate recipes at the end of this week, so keep your eyes peeled for a knockout finish to this special month of recipes. Happy Monday, y’all!

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

If you like these chocolate sweet rolls, you should try:

Brown Sugar Danishes

Orange Cardamom Rolls

Hazelnut Cinnamon Rolls

Bananas Foster Cinnamon Rolls

Peppermint Bark Bread

Pumpkin Pull-Apart Bread

 

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Chocolate Sweet Rolls

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

These chocolate sweet rolls are soft and tender, filled with a coffee-chocolate spread and topped with a sweet and tangy cream cheese frosting! Perfect for breakfast, brunch, or dessert!

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
  • Yield: 18 1x
Scale

Ingredients

For the dough:

  • 1 cup (230 gm) milk (2% or Whole), lukewarm
  • ½ cup (100 gm) sugar
  • 21/4 teaspoons active dry yeast
  • 31/2 cups (455 gm) all-purpose flour
  • 1 large egg, at room temperature
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 6 tablespoons (85 gm) unsalted butter, at room temperature

For the filling:

  • 6 ounces (170 gm) chopped semisweet/ bittersweet chocolate, depending on your preferences
  • 6 tablespoons (85 gm) unsalted butter
  • 3 tablespoons cocoa powder
  • 1 tablespoon espresso powder
  • ½ cup (60 gm) powdered sugar

For the frosting:

  • 6 ounces (165 gm) cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 2 cups (250 gm) powdered sugar
  • 1/2 teaspoon vanilla
  • 12 tablespoons of milk, plus more as desired

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/4 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, salt, and baking powder and stir to combine. On low speed, add an additional 3 cups of  flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Add up to an additional ¼ cup flour if the dough is too soft and doesn’t hold it’s shape somewhat. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.

To prepare the buns:

  1. Once the bread has nearly risen, melt the chocolate, butter, cocoa powder, and espresso powder in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.
  2. On a floured surface, roll out the risen dough into an approximately 19”x13” rectangle. Use an offset spatula to spread the chocolate filling evenly over the entirely of the dough. Starting with one of the long ends, roll the dough somewhat tightly and pinch together the ends to seal in the filling. Cut 1-1/2” slices of dough and place them about an inch apart inside of a greased baking dish. I bake mine in two 9” pans. Cover the dishes with plastic wrap and allow them to rise a second time until puffed, about 30 minutes. In the meantime, preheat the oven to 350 degrees.
  3. Once the buns have risen, remove the plastic wrap and bake in the preheated oven for about 30 minutes, or until a light golden color. Allow to cool.

To prepare the frosting:

  1. Beat cream cheese and butter together until smooth. Add sugar and vanilla, beating until evenly combined. Add milk slowly, 1-1/2 teaspoons at a time, until desired consistency is reached. Add extra liquid to thin out frosting to a drizzling glaze. Spread the frosting evenly over the buns and eat while warm!

Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

The holidays have got to be the biggest joke we’re playing on kids. Christmas, a time of year that is paraded as fun and joyful, full of love and surprises just might be a giant trick we’re playing on our little ones. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Okay, level with me for a minute. Is it not mildly terrifying that a stranger might shimmy down the chimney in the middle of the night? Who wants to be awoken by the sound of live animals on the roof of their home? And what kid is going to be excited about some old fellow breaking into their home and EATING ALL OF THE COOKIES? It’s outrageous. This concept we use to drum up excitement for our children is actually pretty disturbing.

It’s no wonder our kids are bad all year. We tell them, “Oh, Santa Claus won’t come if you don’t finish your vegetables! Santa won’t visit if you hit your sister! No presents from Santa if you flush your Beanie Babies down the toilet!” And what do they do? They protect themselves from the bearded intruder, his wild animals, and his illusive mob of tiny helpers. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

I think we may be sending our children some mixed messages. We tell our kids not to talk to or take candies from strangers, yet when Christmas rolls around, we bribe them with candy canes to hop on Santa’s lap. We tell them not to feed the animals at the zoo but then proceed to lure reindeer into our homes with carrots and frosted cookies. And let’s be honest: kids aren’t impressed by these magical reinder anyways because they see them for what they are- FLYING BEASTS.  

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Truthfully, I think I’m selling my kids short. There’s no way Aimee didn’t notice the 5 o’clock shadow peeking out from under the mall Santa’s beard. She’s seen the bag of crap that I bought her from Target and there’s not a chance she’s going to believe it came from the North Pole on Christmas morning. These kids are smarter than we give them credit for, so it’s no surprise to me that we wind up with holiday footage like this:

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com
Aimee: “He’s a fake and I hate this. Also, back off, Rudolph.”

As for me and my house, we will continue to torture our little ones. They are going to be fed nonsense of sugar plum fairies and moonlit sleigh rides until they’re old enough to laugh me in the face. While the true meaning of Christmas- a baby in the manger, redemption for humanity, and God’s fulfilled promises- will always remain at the forefront of our Decembers, I won’t miss the opportunity to rouse wonder and mystery in the imaginations of my little people. Even if it is a little terrifying. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

So whether you’re on team Santa or not, these mocha cookies are sure to get you in the Christmas spirit. With crispy edges and chewy centers, these coffee-scented chocolate cookies are just the type of treat that Ole St. Nick would try to jank from your cookie jar while the unsuspecting children sleep. They’re just really simple and really good.

To make these mocha cookies, we start with butter. Cream the fat with some sugar until it becomes light and fluffy. Eggs, vanilla and espresso powder come next, stirring in just to combine. Once well integrated, flour, cocoa powder, and the rest of the dry ingredients are added to the batter. Prior to baking the mocha cookies, I like to roll them in some coarse sugar. As the dough bakes, it will melt and barely spread, giving each bite a crackly outside texture. That extra crunch from the sugar makes these easy treats a smidge more festive and way fun to eat.Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are sweet, simple, and sure to be a hit with the man in the red suit on Christmas Eve. Whip some up before the 25th and let me know how you love them! Merry Christmas and Happy Holidays to you wonderful friends. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

If you like these mocha cookies, be sure to check out:

Hazelnut Mocha Cream Pie

No-Churn Mocha Brownie Fudge Ice Cream

Cookies and Cream Cookies

Espresso Caramel Thumbprint Cookies

Triple Chocolate Chip Cookies

Coconut Almond Chocolate Cookies

 

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Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are chewy coffee-scented chocolate crackle cookies with crunchy sugared edges. Perfect for a cookie exchange!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 25 1x
Scale

Ingredients

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) light brown sugar
  • 1 large egg
  • 11/2 teaspoons pure vanilla extract
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ cup (60 gm) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons espresso powder or coffee granules
  • ¾ teaspoon salt
  • ½ cup sparkling or turbinado sugar, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium speed until integrated and fluffy, about one minute. Add the egg and vanilla extract and beat to combine an additional 30 seconds. Scrape the sides of the bowl and add the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Stir on low speed until combined, scraping the sides of the bowl as needed.
  3. Line two baking sheets with parchment paper or silicone baking mats and pour the sparkling sugar into a small bowl. Scoop 1-1/2 teaspoon sized (medium cookie scoop) balls of dough and roll them in your hands. Roll the dough balls in the sugar and place on the baking sheet about 2 inches apart. Bake in the preheated oven for about 9-10 minutes or until the tops have cracked. Allow to cool on a cooling rack before enjoying.

Portland

Happy Friday, y’all! I hope that your week has been full of joy and that you’ve got a killer lineup for the weekend. Today I’m sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I’m going to splurge about this morning, so bear with me as I take a salivating walk down memory lane.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Views from The Allison Inn & Spa

A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg’s wine country and the second spent in downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Where We Stayed In Oregon:

The Allison Inn & Spa
Luxurious accommodations in a country setting.
The Nines Hotel
Fun, spunky hotel in the heart of downtown Portland.

Where We Ate In Newberg:

Jory
Hotel dining unlike any I’ve ever experienced.
Thistle
A head to tail dining experience.
Red Hills Market
The perfect place to grab grub in between vineyard visits.

Where We Ate In Portland:

Coquine
James Beard Award winning spot with casual, fun fare.
Pok Pok
Southeast Asian food in a casual setting. Probably the best meal of our trip.
Maurice
Try this French bistro for their quaint lunches and yummy pastries.
Multnomah Whiskey Library
A mammoth collection of whiskeys in a library-esque setting.
Le Pigeon
French-inspired fare in a cozy atmosphere.
Stumptown Coffee Roasters
The flagship location for this national brand is in Portland!
Urban Farmer
Hotel dining at The Nines Hotel- a farm to table experience.
St. Honore Boulangerie
Delicate French pastries and coffee to-go.

Wineries We Visited in Newberg:

Hazelfern
Bergstrom
Soter
Scott Paul

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones
No-Churn Mocha Brownie Fudge Ice Cream
No-Churn Coffee Cookie Dough Ice Cream
Coconut Almond Chocolate Cookies 

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Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

Chocolate Coffee Almond Scones // Guide to Portland

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Happy Friday, y’all! I hope that your week has been full of joy and that you’ve got a killer lineup for the weekend. Today I’m sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I’m going to splurge about this morning, so bear with me as I take a salivating walk down memory lane.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Views from The Allison Inn & Spa

A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg’s wine country and the second spent in downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Where We Stayed In Oregon:

The Allison Inn & Spa

Luxurious accommodations in a country setting.

The Nines Hotel

Fun, spunky hotel in the heart of downtown Portland.

 

Where We Ate In Newberg:

Jory

Hotel dining unlike any I’ve ever experienced.

Thistle

A head to tail dining experience.

Red Hills Market

The perfect place to grab grub in between vineyard visits.

 

Where We Ate In Portland:

Coquine

James Beard Award winning spot with casual, fun fare.

Pok Pok

Southeast Asian food in a casual setting. Probably the best meal of our trip.

Maurice

Try this French bistro for their quaint lunches and yummy pastries.

Multnomah Whiskey Library

A mammoth collection of whiskeys in a library-esque setting.

Le Pigeon

French-inspired fare in a cozy atmosphere.

Stumptown Coffee Roasters

The flagship location for this national brand is in Portland!

Urban Farmer

Hotel dining at The Nines Hotel- a farm to table experience.

St. Honore Boulangerie

Delicate French pastries and coffee to-go.

 

Wineries We Visited in Newberg:

Hazelfern

Bergstrom

Soter

Scott Paul

 

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones

No-Churn Mocha Brownie Fudge Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

Coconut Almond Chocolate Cookies 

 

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Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

No-Churn Coffee Cookie Dough Ice Cream

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

Just in time for Memorial Day, it’s here. The easiest no-churn coffee cookie dough ice cream that is sure to rock the face off of all of your weekend festivites. Don’t believe me? Then take a spare 25 minutes and give it a try for yourself. 

This no-churn coffee cookie dough ice cream is a result of my poor decision making, born out of my inability to choose a favorite ice cream flavor. Shopping for ice cream at the grocery store requires a ridiculous amount of mental focus for me. How anyone is able to choose just one flavor is beyond me. Mint chocolate chip or coffee crunch? Strawberry cheesecake or birthday cake? Gelato or fro-yo? I ask you, WHO IS STRONG ENOUGH TO MAKE THESE DECISIONS? I think we need to bring back the guy who created the Neapolitan flavor. Combining three in one, that guy knew what was up. Or the groundbreaking marketing guy at Panera who came up with the “You Pick Two” concept. Let’s get them in the ice cream plants and start creating half gallons filled with coconut sorbet and vanilla bean. Rocky road and butter pecan. Peanut butter brownie and caramel swirl. WHO IS WITH ME?

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

With this no-churn coffee cookie dough ice cream, you don’t have to choose. You get the best of two worlds- the subtle punch of espresso and swirls of hot fudge, mixed with nuggets of sweet and salty no-bake chocolate chip cookie dough in every single bite. It’s the stuff dreams are made of. The best part is that this frozen treat requires no ice cream maker or special equipment, and i requires only about 25 minutes of active prep time. Lucky you.No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

We get started making this ice cream by doing work on the cookie dough. It’s a magical recipe, really, with just a little butter, sugar, and flour. Throw in some mini chocolate chips and you’re looking at a party! The dough works best if you let it chill briefly. That way, the dough crumbles easily into little bite-sized nibs that are perfect for folding into your ice cream mixture.

The coffee ice cream base comes together with literally only three ingredients- heavy cream, espresso powder, and sweetened condensed milk. The espresso powder (instant coffee will work in a pinch) gets dissolved in the heavy cream before it gets whipped to oblivion. We’re looking for thick, fluffy peaks here. To sweeten it up, we fold in an entire can of sweetened condensed milk which gives us a super creamy ice cream once frozen. All of those chocolate chip cookie dough nibs get folded into the ice cream base and- Voilà!- no-churn coffee cookie dough ice cream. If you’re feeling extra jazzy, you can do like I did and drizzle in some chocolate fudge sauce. I prefer this recipe, but you can use whichever you like.

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

It’s no accident that I’m sharing this recipe today. If you can’t munge on hot dogs and salty chips and creamy scoops if ice cream on a summer holiday like Memorial Day, WHEN CAN YOU? These summer days are meant for melty cones of frozen dessert, laying in the grass, and breathing in the sights and sounds of summer. So do yourself a favor and do it- take it all in.No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

If you’ve always wanted to make ice cream but are unsure or don’t know how, try this one. You won’t be disappointed with the outcome of this no-churn coffee cookie dough ice cream situation. And to the families who are quietly observing tomorrow’s holiday,   remembering their loved ones who were lost while fighting for their country, thank you. Today, we grieve with you. We honor your family and extend our deepest gratitude for their sacrifice. I pray that you hold your chin high tomorrow knowing that a nation of people have hope and promise because of their work. 

 

If you like this No-Churn Coffee Cookie Dough Ice Cream, you may like:

Samoa Ice Cream

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

No-Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream

No-Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream

Apple Crisp Ice Cream

 

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No-Churn Coffee Cookie Dough Ice Cream

This no-churn coffee cookie dough ice cream is a java scented ice cream base speckled with chunks of salty chocolate chip cookie dough and drizzles of hot fudge sauce.

  • Author: Kate Wood
  • Prep Time: 25
  • Total Time: 25
  • Category: Dessert
Scale

Ingredients

For the cookie dough

  • ½ cup (113 gm) unsalted butter, room temperature
  • 2/3 cup (130 gm) brown sugar
  • 1/3 cup (65 gm) sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ¾ cup (100 gm) flour
  • 1 cup (150 gm) mini chocolate chips

For the coffee ice cream

  • 2 cups (480 mL) heavy whipping cream
  • 11/2 tablespoons instant espresso
  • 1 (14 oz) can of sweetened condensed milk
  • ¼ cup warmed hot fudge sauce (optional)

Instructions

To prepare the cookie dough

  1. Beat the butter on medium speed in a medium sized bowl until smooth. Add the brown sugar and sugar and continue beating on medium to cream together, about 1 minute. Add the salt, vanilla, and flour and beat on low just until all of the ingredients are combined. Add the chocolate chips and beat to combine. Place the cookie dough in the fridge to cool if desired. Once chilled, the dough should easily crumble into 1/8” dough balls. Set aside in the fridge while you make the ice cream.

To prepare the coffee ice cream

  1. In a large bowl or the bowl of a stand mixer, sprinkle the espresso powder over the top of the heavy cream. Stir together to combine so that the espresso powder begins dissolving. You can add a teaspoon more or less of espresso to this recipe depending on your taste preferences. After about five minutes, the espresso powder should be nearly dissolved. Stir together once more. Use a whip attachment to beat on low speed until frothy and then increase the speed to medium high until whipped to stiff peaks. Pour the sweetened condensed milk into a separate large bowl and then fold in about half of the whipped cream. Once well distributed, fold in the remaining half of whipped cream.

To assemble the ice cream

  1. Sprinkle the cookie dough bites into the ice cream base and fold together. (If you prefer a creamier, less chunky ice cream, you may want to start with adding about 2/3 of the chunks and saving the rest for later. I love a super chunky ice cream, but you may prefer not using all of the dough. You decide!) Spread ¼ of the mixture into the bottom of a metal loaf pan or another freezer safe container. Drizzle in some of the hot fudge sauce. Repeat this process three more times until most of the ice cream mixture and fudge sauce has been used. I usually have about ½ cup of leftover ice cream that I freeze in a separate container. Cover with foil and freeze until solid, at least 6 hours or overnight. Enjoy frozen!

Hazelnut Mocha Cream Pie

Hazelnut Mocha Cream Pie is a simple, almost no bake pie make with a chocolate cookie crust, and a Nutella cream cheese and whipped cream filling. This is a chocolate lover dessert topped with extra fluffy stiff peak whipped cream and crunchy toasted nuts / hazelnuts. The pie is a great make ahead dessert to feed a crowd. Icebox pie, icebox cake, no bake pie, easy, simple summer recipe by thewoodandspoon.com

Guess what!? It’s still the month of chocolate around these parts, so you’re getting hit with another decadent, chocolatey treat today. This hazelnut mocha cream pie is a simple, cool and creamy treat that is so good, I think it might make your heart skip a beat. 

My heart already had its fair share of excitement this week, given that we celebrated Valentine’s Day on Tuesday. Brett and I drove to Birmingham to attend a pop-up dinner hosted by our good friend Mac Russell of Shindigs Catering. Shindigs turns fresh, local food into tastebud spankin’ Southern inspired dishes, and I knew this special dinner wouldn’t disappoint. While there were multiple highlights throughout the six courses of dining, you have to know my heart exploded during the dessert course: tiramisu with Nutella coffee. Even just typing the words makes my mouth water.

Mocha Hazelnut Cream Pie

Lucky for me, I get a coffee and Nutella fix with this week’s #monthofchocolate dessert. This hazelnut mocha cream pie is officially my new BFF. A cinch to make and inspired by my favorite peanut butter pie, this little fancy has a chocolate graham cracker crust, a hazelnut and espresso cream cheese filling, and is all topped off with espresso whipped cream and crunchy toasted hazelnuts. This pie is cloud-like with layers of fluffy whipped filling, and the rich, creamy flavors of the chocolate hazelnut spread is offset perfectly by the tangy cream cheese and bite from the espresso.
Mocha Hazelnut Cream Pie

To whip up this pie, we start with a quick bake of the chocolate graham cracker crust. You can skip this part and go straight for a store-bought chocolate cookie crust, but it’s so easy to whip one up- why bother!? While the crust cools, we beat together cream cheese, Nutella, and a bit of sugar, and then fold in some whipped cream that we’ve already dissolved a bit of espresso in. The filling gets topped with a few more dollops of espresso whipped cream, a drizzle more of Nutella, and some toasted hazelnuts before chilling to completion in the fridge. 

Hazelnut Mocha Cream Pie

Hazelnut mocha cream pie takes less than 30 minutes to prepare from start to finish, but you wouldn’t believe it by the taste or looks of it. This pie is easy to beautify and even easier to love, as the coffee and Nutella flavors are a favorite to most these days. You can try different variations of this pie by omitting the espresso, using a pastry crust instead of a cookie crust, or even by opting for cookie butter or peanut butter chocolate spread in place of the Nutella. I love testing out different versions of this pie as it almost always turns out rich, fluffy, and sweetened to perfection. If you try out any versions that are especially delicious, let me know in the comments section below!

Next week is a super special week for me, as it will be my one year blogiversary! I could not be more thrilled to celebrate a year writing to you all, and I have just the thing to celebrate with. (Hint: it has to do with chocolate. Shocking, right?) Stay tuned until next week and have a terrific Thursday! Cheers to you! Hazelnut Mocha Cream PieMocha Hazelnut Cream Pie

For another mocha treat, check out this no churn mocha brownie fudge ice cream

no-churn mocha brownie fudge ice cream

 

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Hazelnut Mocha Cream Pie

Hazelnut Mocha Cream Pie is a simple, almost no bake pie make with a chocolate cookie crust, and a Nutella cream cheese and whipped cream filling. This is a chocolate lover dessert topped with extra fluffy stiff peak whipped cream and crunchy toasted nuts / hazelnuts. The pie is a great make ahead dessert to feed a crowd. Icebox pie, icebox cake, no bake pie, easy, simple summer recipe by thewoodandspoon.com

This hazelnut mocha cream pie is a light and creamy icebox pie flavored with Nutella and espresso. A chocolate cookie crust and coffee whipped cream makes this pie a sweet treat to feed a crowd!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Category: Pie
Scale

Ingredients

For the crust

  • 11/2 cups chocolate graham cracker crumbs (I finely crumble 11/2 sleeves of graham crackers)
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 cup sugar

For the pie filling

  • 11/2 cups heavy whipping cream
  • 11/2 teaspoon espresso powder
  • 8 ounces (1 block) cream cheese, room temperature
  • 1/2 cup hazelnut spread (I use Nutella)
  • 1 cup confectioner’s sugar
  • 1/4 cup granulated sugar

For the topping

  • 1 cup heavy whipping cream
  • 1 teaspoon espresso powder
  • 1/4 cup granulated sugar
  • 1 tablespoon hazelnut spread (optional)
  • 1 teaspoon cream or milk (optional)
  • 2 tablespoons chopped hazelnuts, toasted (optional)

Instructions

To prepare the crust

  1. Preheat the oven to 375 degress.
  2. Stir all of the crust ingredients together in a bowl, or whiz together in a food processor. Press the crumbs into the bottom and up the sides of a standard 9″ pie plate (note: this recipe will not fill a deep dish pie pan- use the standard sized pan). Bake in the preheated oven for 7 minutes or until the crumbs are set. Set aside to cool completely.

To prepare the pie filling

  1. Combine the heavy cream and espresso powder to allow the powder to dissolve while you prepare the filling.
  2. In a large bowl or the bowl of a stand mixer, beat the cream cheese, hazelnut spread, and confectioner’s sugar on medium speed until smooth and creamy, about 2 minutes.
  3. In a separate medium sized bowl, beat the espresso and cream mixture on low speed until the cream froths. Increase the speed to medium-high, adding the granulated sugar once soft peaks form. Continuing beating just until stiff peaks form.
  4. Fold half of the whipped cream mixture into the cream cheese mixture. Once combined, fold in the remaining whipped cream. Spread the filling into the cooled pie crust.

To prepare the topping

  1. Combine 1 cup of the heavy cream and the espresso powder and allow the powder to dissolve, just as you did before. Once dissolved, whip until stiff peaks form, adding the sugar again at the soft peak stage. Spread the coffee whipped cream on top of the pie filling. If desired, combine the hazelnut spread and 1 teaspoon of cream in a small bowl and then microwave for 8-10 second to melt. Drizzle all over the pie as a garnish and top with the optional toasted hazelnuts.

Notes

Notes

  • Be sure your cream cheese is room temp, otherwise you will have cream cheese clumps in your pie! In a pinch, I slice my cream cheese up into 1 ounce slices and microwave briefly for 10-15 second intervals until it is soft enough. Take care not to cook the cream cheese in the microwave.
  • Espresso powder can be found in the coffee aisle of the grocery store. A high quality instant coffee can be used as well.
  • To toast hazelnuts, put the nuts in a small fry pan over medium low heat. Toss them occasionally. Nuts are toasted when they become fragrant and lightly golden brown.

Espresso Caramel Thumbprint Cookies

Espresso Caramel Thumbprint Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple coffee and chocolate / cocoa flavored cookies rolled in sugar with a pressed thumbprint in them. They are filled with a simple stovetop make ahead instant espresso caramel that firms up and holds its shape. Drizzled with more milk or semisweet chocolate. These are great cookies for cookie party , cookie exchange, and holiday/ Christmas gatherings. Find the recipe at thewoodandspoon.com

So were you prepared for Thanksgiving? Did you pull your stretchy pants and adult bibs out of storage? Did you participate in all of the carb loading and day drinking?

We spent Thanksgiving in Florida this year which means I sucked in my post-dinner turkey gut while laying poolside at my parents’ house in 80 degree weather. Nothing begs for a bikini like 3 days of power eating and a body that hasn’t seen the sun since early august. Gag.

Traveling home is always a breath of fresh air and vacation from my long list of daily responsibilities. My mom graciously steps in as part-time caregiver of my babies, laundry folder, coffee maker, and dish washer, and still manages time to hang out as my BFF. Even just typing it out brings me a sigh of relief. She’s an amazing Superwoman/Mary Poppins gem of a woman and I can’t believe I get to call her mom. Espresso Caramel Thumbprint CookiesWhile my mom is busy doing all of my jobs, I get to play in the kitchen. This setup works well for both parties, as I get a break from mama duties and my family gets to taste test all of the treats I’m working on for the blog. This year, I was scheduled to participate in the #holidaycookieparty2016, a virtual and real life cookie exchange that Rebecca set up for a few fellow bloggers, so my family got to try out these espresso caramel thumbprint cookies. 

 My husband is a huge fan of thumbprint cookies. His mom made the traditional jelly filled thumbprint cookies when he was growing up, so when I told him about the cookie exchange, he immediately called for some thumbprints. These espresso caramel thumbprint cookies are sugar dusted chocolate cookies with an espresso caramel filling and a dark chocolate drizzle. The cookie dough is scented with espresso which really helps that coffee flavor to go the extra mile. The caramel is thick, gooey, and decadent- so much so that you won’t mind having an extra cup or two to drizzle on your apple pie and ice cream leftovers from Thanksgiving.Espresso Caramel Thumbprint CookiesEspresso Caramel Thumbprint Cookies

Cookies this beautiful may seem a bit intimidating, but once you have the elements prepared, they’re actually pretty simple to make! This is a great recipe to join your kiddos or other little helpers in to the kitchen to lend a hand. Plus, at a time of year when cookies are king and everyone needs a fun recipe to bring to holiday cocktail parties, you’ll want to have these espresso caramel cookies ready to share.

I hope your Thanksgiving was delicious and joyful, and I also hope you’ll give these espresso caramel cookies a try! Be sure to check out the recipes from the other bloggers participating in the holiday cookie exchange below! Many thanks to Rebecca for hosting this little cookie rodeo, and cheers to you!

Espresso Caramel Thumbprint Cookies

 

Holiday Cookie Exchange 2016

Wife Mama Foodie | Gluten Free Icebox Cookie

Now Forager | Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies

DisplacedHousewife | Chocolate Peppermint Crinkles

Tutti Dolci | Brown Butter Chai Snickerdoodles

The Daley Plate | Romany Creams

Fig & Bleu | Cornmeal & Cherry Shortbreads

Cloudy Kitchen | Anzac Biscuits

The Beach House Kitchen | Double Chocolate Peppermint Sugar Cookies

Vanilla and Bean | Cocoa Nibby Pecan Shortbread Cookies

Chez LaRae | White Rollout Cookies

Husbands That Cook | Apple Cider Snickerdoodles

Rainy Day Bites | Melody Cookies

Bakeritablog | Brown Butter Shortbreads With Dark Chocolate

The Jam Lab | Thandai Shortbread Cookies

Katie Clova | Espresso Caramel Thumbprint Cookies

Food Fashion Party | Stuffed Shortbread Cookies

My Kitchen Love | Chocolate Toffee Shortbread

No Crumbs Left | Peanut Butter Blossoms

 

Print

Espresso Caramel Thumbprint Cookies

Espresso Caramel Thumbprint Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple coffee and chocolate / cocoa flavored cookies rolled in sugar with a pressed thumbprint in them. They are filled with a simple stovetop make ahead instant espresso caramel that firms up and holds its shape. Drizzled with more milk or semisweet chocolate. These are great cookies for cookie party , cookie exchange, and holiday/ Christmas gatherings. Find the recipe at thewoodandspoon.com

These espresso caramel thumbprint cookies are sugar dusted chocolate cookies with an espresso caramel filling and a dark chocolate drizzle.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24 1x
Scale

Ingredients

For the cookies

  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 11/2 teaspoons instant espresso powder
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1/2 cup sparkling sugar or granulated sugar

For the coffee caramel

  • 1/2 cup heavy cream
  • 1 teaspoon instant espresso powder
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, diced
  • 1/2 teaspoon fine sea salt

To assemble cookies

  • 1/2 cup bittersweet chocolate

Instructions

To prepare the cookie dough

  1. Preheat the oven to 350 degrees.
  2. Combine flour, cocoa powder, and salt in a small bowl. Set aside. In a separate small bowl, combine the cream, vanilla, and espresso powder. Stir to combine and continue preparing the dough.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolk and beat to combine. Scrape the sides of the bowl. Add the cream/vanilla/espresso mixture and beat to combine. Add the dry ingredients and stir just until combined.
  4. Scoop out 2 teaspoons sized (about 3/4 inch balls) of dough and roll in hands into a ball. Toss the balls in the sugar until well coated and then place them about 2 inches apart on a sheet pan lined with parchment paper. Using the rounded back of a 1/2 teaspoon measuring spoon, lightly press “thumbprints” in the centers of each ball to create a cratered round of dough. Bake in the preheated oven until the edges are set, about 10 minutes. Remove from oven and gently pat dough the centers of the puffed dough with the measuring spoon again if needed to maintain a cratered center. Allow to cool on a cooling rack.

To prepare the coffee caramel

  1. Stir to combine the heavy cream and espresso powder in a measuring cup. Set aside
  2. Evenly spread the sugar in the bottom of a large non-stick pan over medium-high heat. Stir occasionally while the sugar is melting, incorporating all the clumps of sugar. After about 6-7 minutes, the sugar should have evenly melted. Allow to brown to a dark amber color and then reduce the heat to medium-low. Add the butter chunks and stir until melted and combined. Next, carefully add the heavy cream in a slow stream, stirring constantly. Cook for 1 minute and then remove from the burner. Stir in the salt and the pour into a heat proof container (I use a mason jar) and allow to cool.

To assemble the cookies

  1. Melt the chocolate in a double boiler or a heat proof bowl over a pot of simmering water. Set aside once melted.
  2. Fill each round of cookie with caramel (about 1/2 teaspoon). Melt caramel in 15 second intervals in the microwave, if needed, in order to get to the best consistency. Allow the caramel to set up slightly before drizzling with the melted chocolate.

Recipe adapted from: Sunset Magazine