It’s a new name, one I’ve coined (just now). It doesn’t really adequately describe the sheer amazing-ness of these crunchy, soft, salty, chocolate-y discs of joy.
The idea came about from my favourite Starbucks festive coffee of old – the Peppermint Mocha. How best to make an food version of this wintertime elixir?
Inspiration came in the form of a popular Italian biscuit called “Grisbì.” A quick spin on Google Translate tells me it stands for …Grisbì. If a mass produced cookie like this can taste so damn good, imagine the result of a lovingly home made version? But Christmassy to boot!
It’s an easy snack to prepare ahead of time and stick in the freezer for when the moment grabs you. Or, if you’re one of my siblings, when you bundle in at midnight after “just a couple” of pints down the local boozer. (I’m looking at you Trigger).
Anyway, I digress.
Pepperchockamocha (just go with it) cookies. Makes about 20.
For the filling:
Jar o’ Nutella – pop this in the fridge for a couple of hours ahead of starting. DON’T freeze it.
For the cookies:
10mls (ish) of cold coffee. No need for purists, you can use instant too!
120g unsalted butter
100g golden caster sugar
100g dark muscavado sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
2 teaspoons peppermint extract
125g plain flour
200g cocoa powder
1 & 1/2 teaspoons baking powder
1 teaspoon cornflour
1/2 teaspoon salt
- Once the Nutella is chilled and firm, use a mini ice cream scoop/two teaspoons to scoop 20 balls of Nutella. Put these on a baking tray and into the freezer.
- Put the sugars and butter in a large bowl and beat at high speed until the mix is fully incorporated. This can take longer than you expect (around 5 mins with an electric mixer) and you should end up with a very pale, fluffy cream.
- Add in the egg, vanilla/peppermint extracts and the espresso and beat for another 5 mins. Meanwhile….
- …In the other bowl, sift and mix the flour, cocoa powder, cornflour, salt and baking powder together.
- Mix the dry mixture gently into the wet until just combined.
- Roll out 20 balls of dough and place them on a baking tray lined with greaseproof paper.
- If you’re being exacting about this recipe, leave step 8 out.
- Turn the oven on to 180C/Fan 170C.
- Make deep holes in the centre of the dough with your thumb.
- QUICKLY (so they don’t melt), take the Nutella balls (tee-hee) out and place one in the centre of each hole you’ve just made. Roll the dough up over the Nutella.
- Now, if you’re being exacting about this recipe, put the Nutella dough balls in the freezer for an hour (You can leave them for up to 1 month this way).
- If you’re a poor prepper like me and want these cookies in your mouth ASAP, just place them in the pre-warmed oven for 10 minutes, 15 if they’ve come from the freezer.
- When ready, the centre of the cookie should be SLIGHTLY soft, but not sticky or shiny. NEVER sticky or shiny. Don’t overegg it or you’ll have delicious, burnt cookies.
- Cool for 15 mins then eat or store in an airtight container.
- Stuff yo’ face!!
- Hide them from Trigger. The bastard.