Chocolate Coin Cookies
My son Roy enlisted in the IDF and is currently in combat basic training.
On one of the weekends he was home he asked me to bake cookies to take back to the base with him so he’d have a tasty treat to nibble on. I wanted to make something special because he’s my son and he’s a soldier and I wanted to spoil him so I went with chocolate cookies but I took them up a notch so they’d look extra nice and have a rich chocolate flavor.
I had chocolate coins in my pantry (not the foil covered ones you get at Hanukkah but the large flat chocolate “chips” used for baking) and the recipe for these already started forming in my head. An hour later these cookies were ready for Roy to take back to the base with him.
Makes 40 cookies
120 grams butter
120 grams sugar (1/2 cup + 1 Tbsp)
1 Tbsp instant vanilla pudding powder mix
1/2 tsp baking soda
1 Tbsp cocoa powder
1 Tbsp cornstarch
250 grams flour (2 cups minus 3 Tbsp)
40 white chocolate baking coins
1. Take the butter out of the fridge around 15 minutes before you start making the cookies.
2. Use the mixer’s paddle attachment to cream together the butter, sugar, and instant pudding powder for around two minutes until light and fluffy.
3. Add the baking soda and cornstarch and beat for a few more seconds, then add the cocoa powder and flour and mix until you get a crumbly consistency, then add the egg and keep beating until you get a brown dough.
5. Preheat an oven to 180°C. Form balls weighing 12-14 grams each and arrange them on a parchment paper-lined baking tray with enough space in between for them to flatten while baking. Bake in batches of 10 cookies. Bake each batch for 7 minutes and
The cookies are beautiful, and I especially like the contrast between the white chocolate coins and the brown chocolate cookie.
I’m not picky, though, milk or dark chocolate would work really well, too.