This recipe comes from my old blog, From Prosecco to Peaches. It still exists in a heavily neglected form over on WordPress.com. We had just moved to rural Georgia from Italy, and I was staying home with my then 2-year-old. Prosecco to Peaches was a fun hobby blog I started in 2017 (what!). I really enjoyed the very small community I built through my blog and Instagram. Not to mention it was an easy way to share recipes with friends and connect with friends that lived in other states and countries.
In reality, that is why I have returned to blogging. Blogging has changed pretty dramatically in the last 9 years. Many food blogs feel very production oriented, churning out recipes and reading like cookbooks. Blogs I enjoyed back on the day were more like I was getting a recipe from a friend. Yes, the focus of the blog was cooking and sharing recipes, but the authors have unique voices and experiences. When I read their blogs left the website feeling as though I had met with a friend and shared a recipe, as insane as that sounds.
Many of the bloggers I have followed long term are turning to Substack as a profitable return to this form of blogging, where is less commercial and more about connection. That is my intent with this space on the internet.
These gooey chocolate chunk Turkish coffee cookies are the perfect recipe to intro this concept. The year after I took Prosecco to Peaches offline, someone reached out to me on Pinterest, stating this recipe became a Christmas tradition in their household and they were not able to find it again. This experience reminded me of what I was missing. Now in Colorado I find myself in a similar circumstance, staying home with my new baby and spending more time in the kitchen. Ready to share and connect with you again!
Let’s talk about these cookies. When it comes to cakes, the put some instant espresso or hot coffee into the batter to highlight the chocolate rarely works for me. As a coffee drinker! But in these cookies, with the cardamom and other spices, the chewy chocolate/coffee combination (say that three times fast!) is perfection.
The dough DOES require some chilling. This used to irritate me when baking, as I typically want the cookies A.S.A.P. and any chill time delays my cookie consumption. But I have learned over the years that chilling can improves the texture of the cookie and deepen the flavors. Kind of like how letting pizza dough rest overnight improves the pizza dough flavor.
These cookies are worth the wait.
Chocolate+Turkish Coffee Cookies
These soft and chewy cookies satisfy every chocolate lover’s craving with the added warmth of turkish coffee inspired spices. Perfect with a cup of coffee or hot cocoa!
- Prep Time: 45 minutes + 3 hours for Chilling
- Cook Time: 8 minutes per batch
- Total Time: 4 Hours
- Yield: 24 cookies, or 12–15 Cookies if you eat 1/3 of the dough like I did 1x
- Category: Cookies
- Method: Baking
Ingredients
- 1/2 cup softened salted butter (I always use salted butter, if you are watching your sodium, unsalted will work too!)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons espresso or strongly brewed coffee, chilled
- 1 teaspoon ground anise seed (not the flower/star pods)
- 1 teaspoon cardamom
- 1 teaspoon baking soda
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 60% cacao baking bar, chopped (or whatever chocolate you want, I liked how the darker chocolate went with the coffee and spices)
Instructions
In a large bowl or mixer, add your softened butter and sugars. If you are using a bowl, beat butter ad sugar together until light and caramel colored. If you are using a mixer (like I did) use the paddle attachment and beat until you reach the same consistency. While you are beating your butter, combine your flour, anise, cardamom, baking soda, flour and cocoa powder in a different bowl.
Once your butter and sugar are properly mixed,add your egg, vanilla and coffee, then stir to combine. Once those are incorporated, gradually add your dry ingredients, throwing your chopped chocolate in last. Cover your bowl with plastic wrap, and chill in the refrigerator anywhere for 3 hours to overnight. I did overnight.
Pre-heat your oven to 350° F. When you are getting ready to bake, set the dough out on the table until it is soft enough to scoop and roll into balls. For me, it took about an hour. Roll dough into ping pong size balls and place on a cookie sheet. Bake for 8 minutes, until edges are set but it still looks a little soft in the middle. Take out, let cool on the tray for one minute, and then transfer to a cooling rack to finish.
