John Myers
Espresso Marble Cookies
The perfect espresso marble cookies recipe with a picture and simple step-by-step instructions.
- 60 g Margarine or softened butter
- 70 g Brown sugar
- 1 pinch Salt
- 1 Pc. Egg
- 125 g Flour
- 1 packet Instant espresso powder, 1.8 g
- 2 tsp Cocoa powder
- Add a little coffee and spice if you like
- 60 g Chocolate couverture
- Mix the margarine, sugar and salt with the whisk of the hand mixer on the highest setting for a few minutes until frothy. Add the egg and keep stirring. Briefly stir in the flour on a low heat.
- Pour approx. 1 tablespoon of hot or warm water over the espresso powder and stir. Halve the dough and stir in the espresso and cocoa powder under one half.
- Now alternately fill the dough into a freezer bag, tablespoon at a time. Cut off a point (approx. 3 cm) and squirt circles (approx. 5 – 6 cm in diameter) onto a baking sheet lined with baking paper. Chill for about half an hour.
- Bake in the preheated oven at 180 degrees (or fan oven 160 degrees) on the middle rack for about 13-15 minutes. Take out and let cool on a wire rack. Crush the couverture and melt it in a freezer bag in a water bath. Cut off a small point and cover the cooled cookies with it in strips.
- For a larger amount, you can simply double the ingredients.
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