Cookies for coffee
Coffee Cookies
I usually don't venture into making desserts after spending hours on cakes, but the other day my niece came over craving something sweet. I wasn't in the mood for complicated recipes or elaborate creams, so I quickly whipped up these simple cookies, perfect alongside my morning coffee. They aren't overly creamy, but they're delicious and came together with minimal effort.
Quick Info
Total time: about 2 hours (including cooling the creams)
Preparation time: 25-30 minutes (for the base and cream)
Baking time: 25 minutes
Servings: 12-16 pieces, depending on how large you cut them
Difficulty: medium, especially if you have a bit of patience with the cream
Recipe type: homemade dessert, suitable for coffee or a snack
Ingredients
For the base:
5 eggs
150 g sugar
150 g flour
1 teaspoon baking powder
vanilla (extract or vanilla sugar, whichever you have)
a pinch of salt
For the chocolate cream:
250 g chocolate (choose the type according to your taste, I used plain chocolate)
300 ml liquid cream (for cooking)
250 g mascarpone cheese
For decoration:
whipped cream (to taste)
Preparation Method
1. Preparing the base
Crack the eggs into a large bowl. Add the sugar and mix until the mixture significantly increases in volume, becomes light in color, and frothy. It's important to mix well for about 7-8 minutes to achieve an airy base.
Add the vanilla and a pinch of salt. Gently fold in the flour mixed with the baking powder in three batches, using a whisk or spatula. Don't overmix, just enough to eliminate any visible flour.
Pour the mixture into a baking pan lined with parchment paper. I used a classic rectangular pan (about 20x30 cm).
2. Baking
Place the base in a preheated oven at 200°C for 10 minutes. After this time, reduce the temperature to 180°C and bake for another 15 minutes. The base should be slightly golden and pass the toothpick test.
Remove the pan from the oven and let the base cool completely before cutting or filling it.
3. Chocolate cream
In a small saucepan, heat the cream over low heat. It should not boil, just be well heated. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir vigorously until the chocolate is completely melted and the mixture is smooth.
Chill the cream in the refrigerator until it cools and begins to firm up, at least 30-45 minutes.
Take the chilled cream from the fridge and whip it until fluffy. Add the mascarpone cheese and mix everything briefly until well combined. You’ll end up with a firm and smooth cream.
4. Assembly
Once the base has cooled, cut it horizontally into two layers.
Spread half of the cream over the first layer, level it out, then place the second layer of the base on top.
Cut the dessert into appropriately sized squares.
Each piece can be topped with a dollop of cream and a bit of whipped cream. If you're in a hurry, you can skip the whipped cream decoration.
Why I make this recipe often
I find it useful when I need something sweet quickly, without multiple layers or complicated decorations. It’s made with simple ingredients, the base is not fussy, and the chocolate and mascarpone cream pairs well with coffee. It also doesn't dry out quickly.
Tips and Variations
Tips
Allow the base to cool completely before cutting it, or it may break.
Don't overbeat the mascarpone cream, just enough to make it uniform.
If you prefer a lighter cream, you can add an extra 2-3 tablespoons of whipped cream at the end.
Pay attention to the oven temperatures; a 20-degree difference helps prevent the base from drying out.
Substitutions
The liquid cream can be either dairy or plant-based, depending on what you have on hand.
The chocolate can be dark or milk, depending on your taste preference.
Mascarpone can be replaced, if necessary, with a similar cream cheese, but the flavor will be slightly different.
Variations
You can add a bit of grated orange zest to the cream for a different flavor.
If you like soaked bases, use a little coffee or cocoa syrup to lightly moisten the base.
You can sprinkle chocolate chips or cocoa on top at the end.
Serving Ideas
The simplest way is with freshly brewed coffee. It also works for breakfast or as a snack at the office. If you want something more festive, add fresh fruit or a thin chocolate sauce.
Frequently Asked Questions
1. Can the chocolate cream with mascarpone be frozen?
I don't recommend it. The cream has a fine texture, and after thawing, it won't have the same appearance or taste.
2. What can I use instead of whipped cream for decoration?
If you don't have whipped cream, you can garnish with grated chocolate, chopped nuts, or even leave the cookies plain.
3. What type of chocolate is best for the cream?
I use plain chocolate, either milk or dark. I don't recommend chocolate with various fillings or added ingredients.
4. How can I cut the base more easily without crumbling it?
Use a long, thin-bladed knife, and instead of pressing down, "slice" gently with a back-and-forth motion. The base should be completely cool.
5. Can I use a different type of baking pan?
Yes, it's important not to use one that is too large, or the base will be very thin. A pan of about 20x30 cm is suitable, but it can be slightly adjusted.
Nutritional Values
The values are approximate, for one piece of dessert (out of 16 pieces):
Calories: approximately 220 kcal
Protein: 4-5 g
Fat: 13 g
Carbohydrates: 20 g
The content may vary depending on the chocolate used and how much whipped cream you add for decoration. It's quite a rich dessert, especially due to the cream and mascarpone.
Storage and Reheating
The cookies can be stored in the refrigerator, covered, for about 2-3 days without any issues. I don't recommend reheating; they are served cold. The base won't dry out as long as you don't leave them uncovered. If you want to make them in advance, the base can be baked a day ahead, but the cream should be assembled on the day of serving.
Ingredients: For the base: 5 eggs, 150 g sugar, 150 g flour, 1 teaspoon baking powder, vanilla, salt. For the chocolate cream: 250 g chocolate, 300 ml whipped cream, 250 g mascarpone cream. Additionally, whipped cream for decoration.
