In my morning scan of recipes (a while back), I came across this super interesting technique for making these delicious cookies. The flavoring for the cookies caught my eye, three of my favorite flavors – coffee, maple syrup and chocolate. But what really got me interested was the technique used to make the cookies.  There are tons of flavorful cookies out there I still have to make, but nothing excites me more than learning a new technique for baking or cooking.  And well you know I just love to share this with you!

Although the mechanics of this are not revolutionary – anyone who has made pie crusts will have done this, the end result is.  The recipe forces you to think outside of the box of classic baking only to realize, it really is one of those “why didn’t  I think of that” moments. A while back I posted an old French Farmhouse technique for making pie crusts – no gadgets, no roller and scalded melted butter. Could anything be easier (https://foodinspires.com/2018/10/21/peach-and-plum-frangipane-tart/)! If you have not tried it, expand your repertoire of baking skills in the kitchen – totally worth it! But back to the cookies, this technique eliminates that “oh so important process” of creaming the sugars and butter as well as the need for a mixer.

So what are we using? Our hands of course! I find this technique very therapeutic. Like the pie crust, you rub the butter into the flour until it is quite well mixed with no large chunks of butter. That very satisfying touch of flour and butter between your fingers is magical. It took me about 5 minutes but only because I went looking for big pieces of butter. Where it starts to come together is when the liquids are mixed with the dry ingredients. Just some strong mixing using your hands and the dough comes together and is ready for the oven in no time at all.

I did go a bit crazy with the toppings by using four different types on top of the cookies. I used white chocolate, coarse sugar, citrus sugar and of course sea salt. I’ll give you some additional ideas in the “suggestions” section below. Make these cookies anytime. They are quick to come together, and the possibilities for getting a variety of tastes from one batch of dough is always a hit in my house.  I made my dough balls into ping pong sized shapes and then flattened them out and got over 30 cookies with 4 different toppings. Make these with the kids (perhaps leave out the coffee and use Ovaltine or Milo instead).  Wear a mask, wash your hands, socialize appropriately according to guidelines and stay safe.  Oh, and don’t forget to download the Covid app on your phone.  As always – enjoy!

Ingredients
2 cups flour
160g butter
1 cup brown sugar
1/4 cup cocoa
3 heaping tsps instant espresso power or instant coffee
1 large egg
2 tbsp maple syrup 

Toppings
Small amounts of sea salt, citrus sugar, coarse sugar and white chocolate chunks 

Suggestions and/or changes
Sift equal quantities of icing sugar and cocoa into
a small bowl, roll the balls in this before flattening with your palm
Use a variety of chocolates for the topping
Use nuts like almonds and pecans for toppings or grind the nuts into a coarse mix and roll the dough balls in this mixture

Directions
Preheat the oven to 350f and line 2 baking trays with parchment (enough to hold about 30+/- cookies)
In a large bowl combine the flour and  butter and using your fingers work the butter into the flour until well mixed – like bread crumbs, no large visible pieces of butter
Add the brown sugar, cocoa and espresso powder and mix again using your hands or a spoon
In a separate bowl, whisk the egg with the maple syrup
Pour this into the flour/butter bowl
Using your hands – mix well until it forms a dough – squeeze a small amount in your hands, if it sticks together- it’s done
Use about 1 – 1 1/2 tablespoons of dough to form balls, place on the baking sheets and using the palm of your hand, flatten into a disc
Top each disc with toppings of your choice – sprinkle of the dry toppings or press the chocolate chunk into the dough
Bake for a total of about 12 – 15 minutes, rotate the trays at 8 minutes to ensure even baking – mine took 14 minutes to bake.  Remember if you like them soft and chewy – like me, then err on lesser time in the oven, crispy and crunchy – go with the upper limit in the oven
Let cool on the tray on a rack
When completely cool store in an airtight container