Carajillo Cookies

Hello you guys,

OMG.

For those of you who don’t know what a Carajillo is, let me explain. It is originally a Spanish dessert cocktail that we adapted in Mexico and added our little touch. It consists of 1 shot of espresso, 1 shot of liquor 43 over ice. It is so GOOD. I thought about doing this grown up version of the chocolate chip cookie and it just made perfect sense, I hope you like it!

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Recipe

Ingredients

  • 1 stick + 1 tbsp unsalted butter

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 1 + 1/2 cups all purpose flour

  • 1 tsp baking soda

  • 1 large egg

  • 2 pinch of salt

  • 2-4 tsp coffee extract (depending on how strong you want the flavor) I did 3 tsp.

  • 1/4 cup liquor 43

  • 1/2 cup dark chocolate chips

Directions

Preheat the oven: 325 F

In a stand alone mixer, beat butter until soft and creamy. Then, add your sugars and keep beating.

In a bowl, sift your flour, baking soda and salt.

When your sugar/butter mix looks creamy and well incorporated add the egg and coffee extract, mix.

Your mixture should look homogeneous before continuing to the next step.

Add liquor 43 and keep mixing.

Slowly add dry ingredients to your butter mixture until everything is incorporated and you have a thick dough.

Stir in chocolate chips.

Prepare a sheet pan with parchment paper or silicone mat.

Scoop or roll medium sized dough balls and transfer to your baking sheet pan. There is no need to press down to get the desired shape, they will do that in the oven.

Bake @ 325 F for 12 min - 15 min

Cookieweek, DessertsMariana Garza