Mix the espresso into the cream cheese filling to make the espresso cream cheese that goes inside the cookies.
Melt the butter completely.
In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Add the sweetened condensed milk and mix lightly.
Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients and the espresso to the dough, and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 150g portions and flatten each one. Place 30g of the cream cheese filling in the center and gather the dough up around it to enclose it.
Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
Once the cookies have cooled slightly, dust the tops evenly with Valrhona cocoa powder through a small sieve.
Tips
You can make the cream cheese filling with the Cream Cheese Base recipe.
Mocha Tiramisu Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 150g
- sugar 50g
- dark brown sugar 30g
- honey 50g
- egg 130g
- vanilla extract 5g
- sweetened condensed milk 20g
- all-purpose flour 400g
- cocoa powder 100g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 2g
- espresso 30g
- sweetened cream cheese filling 200g
- espresso 20g
- cocoa powder a little (for dusting, Valrhona)
Instructions
1. Preheat the oven to 200°C.
2. Mix the espresso into the cream cheese filling to make the espresso cream cheese that goes inside the cookies.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Add the sweetened condensed milk and mix lightly.
7. Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
8. Add the sifted dry ingredients and the espresso to the dough, and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
9. Refrigerate the dough for 30 minutes to rest.
10. Divide the rested dough into 150g portions and flatten each one. Place 30g of the cream cheese filling in the center and gather the dough up around it to enclose it.
11. Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
12. Once the cookies have cooled slightly, dust the tops evenly with Valrhona cocoa powder through a small sieve.
https://hong-recipe.pages.dev/en/recipes/mocha-tiramisu-cookie/
Hong's Recipe