Aztec Cookies

These irresistible cookies are made from good dark chocolate (70%) ,a hint of coffee and full of white chocolate chunks. That make it the perfect adult treat. They don't last long, so eat them before there gone.

Please note, I was given this recipe from a friend who resides in the UK. Measurements are in weight rather than cups.

- 140g Dark Chocolate (70%)

- 1 tsp of strong instant Coffee - I used Starbucks Medium Roast.

- 65g Butter, diced

- 2 Eggs

- 1/2 tsp Vanilla Extract

- Pinch of Kosher Salt

- 130g White Sugar

- 185g White Flour

- 1 tsp Baking Powder

- 100g White Chocolate

Tools Needed

- 2 Cookie sheets

- Parchment paper

- Wooden spoon or Rubber Spatula

- Wire rack

- Kitchen scale

- 1/2 tsp measure

- Medium glass bowl

- Medium pot

- Whisk

- 2 tsp Cookie scoop

- Pre heat your oven to 375*

- Line your cookie sheets with parchment paper.

- Ensure the parchment paper fits the pan.

- You may need to trim the sides down or you can also fold them down.

- Weigh out 65g of butter. - Dice

- Weigh out 140 g of dark (70%) chocolate. - Break up the chocolate into smaller pieces.

- Place some water in the bottom of your pot. Ensure it does not touch your bowl.

- Place your glass bowl inside your pot and turn on the heat to medium high.

- Add the diced butter to the bowl and melt.

- Once the butter is melted, add the dark chocolate and melt.

- Stir constantly with a rubber spatula or wooden spoon.

- Once the dark chocolate is melted, add 1 tsp of strong instant Coffee - stir.

- Remove the bowl from the pot and leave the chocolate mixture to cool for about 5 minutes until barely warm.

- 2 Eggs

- 1/2 tsp Vanilla

- pinch of Kosher salt

- weigh out 130g of white sugar.

- Place the eggs, vanilla, salt and sugar in a large mixing bowl.

- Using a whisk , beat for a couple minutes until combined.

- Add the chocolate mixture to the egg blend.

- Stir well.

1 tsp baking powder

- weigh out 185g white flour.

- Add the baking powder to the chocolate mixture.

- Add the flour to the chocolate mixture.

- Stir with a wooden spoon or rubber spatula.

- weigh out 100g of white chocolate.

- Using a large Chief knife, roughly chop the white chocolate into small chunks.

- Mix in the white chocolate into the dark chocolate mixture.

- Using the 2 tsp Cookie Scoop, fill and drop onto a lined cookie sheet.

- Ensure there is enough spacing between the rows as these cookies spread.

- DO NOT FLATTEN the cookie balls.

- Place the cookie sheet onto the middle rack.

- Do not over crowd with two pans beside each other or on two racks! This will restrict air flow and may result in an uneven bake with your cookies.

- Bake for 11 minutes. Once out of the hot oven, allow to sit for 5 minutes before placing cookies onto your wire rack.

- Time to sit back and enjoy your hard work.

- These cookies are perfect either warm or cold.

- They are great for lunches or staff meeting.