Soft and chewy cookies with strong espresso flavor. Topped with meringue and whipped coffee swirl.
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For the cookies
- 1 cup (2 sticks) Unsalted butter, at room temperature 1 cup (2 sticks) Unsalted butter, at room temperature
- Domino® Golden Sugar 3/4 cup 3/4 cup Domino® Golden Sugar
- Domino® Light Brown Sugar 2/3 cup, firmly packed 2/3 cup, firmly packed Domino® Light Brown Sugar
- 2 tablespoons Espresso Instant Coffee 2 tablespoons Espresso Instant Coffee
- 2 tablespoons Water 2 tablespoons Water
- 1 large Egg 1 large Egg
- 1 teaspoon Pure vanilla extract 1 teaspoon Pure vanilla extract
- 2 1/2 cups All-purpose flour 2 1/2 cups All-purpose flour
- 1/2 teaspoon Baking powder 1/2 teaspoon Baking powder
- 1/8 teaspoon Baking soda 1/8 teaspoon Baking soda
- 1 teaspoon Salt 1 teaspoon Salt
For the meringue
- 2 Egg whites, at room temperature 2 Egg whites, at room temperature
- Domino® Golden Sugar 1/2 cup 1/2 cup Domino® Golden Sugar
- pinch Salt pinch Salt
- 1/4 teaspoon Pure vanilla extract 1/4 teaspoon Pure vanilla extract
For the whipped coffee
- Domino® Golden Sugar 1 tablespoon 1 tablespoon Domino® Golden Sugar
- 1 tablespoon Espresso Instant Coffee 1 tablespoon Espresso Instant Coffee
- 1 tablespoon Cold water 1 tablespoon Cold water
Line 3 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 4 minutes. Dissolve the coffee in the water and slowly add to butter mixture. Add egg and vanilla and mix at low speed until well combined. Scrape down the bowl as needed.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in three additions. Mix at low speed after each addition. Scrape down the bowl as needed. Mix on low speed until just combined.
Scoop the dough using a 2-ounce ice-cream scoop, roll into balls and place on baking sheets. Press the dough down slightly with the palm of your hand. Place in the refrigerator for 30 minutes (cookies can be refrigerated overnight as well). To save space in your refrigerator, scoop all the dough on one baking sheet and when ready to bake, separate into 3 different baking sheets. Six cookies per sheet.
When ready to bake the cookies, preheat oven to 350°F. While the oven is heating up, prepare the meringue and whipped coffee that you will use to top the cookies.
For the meringue. In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, and salt. Place over a saucepan of simmering water and whisk constantly until all sugar is dissolved, about 10 minutes. Return the bowl to the stand mixer and using the whisk attachment, beat the egg mixture at medium-high speed. Add the vanilla and continue beating until meringue forms stiff peaks, about 8 minutes. Leave the meringue in the mixer and mix at very low speed until ready to use.
Prepare the whipped coffee. In a small bowl, place sugar, coffee, and water and whisk vigorously until it thicken and holds a foamy texture. Set aside.
Place cookies in the oven and bake for 10 minutes. Remove from oven and top each cookie with 1 tablespoon of meringue. Spread the meringue all over the cookie. Add ¼ teaspoon of whipped coffee on top of the meringue and using a toothpick, create a cappuccino drink effect. Place cookies back into the oven and bake for 5 additional minutes.
Remove cookies from oven and allow them to cool down for 5 minutes on the baking sheets. Serve warm.
Instead of topping the cookies with whipped coffee, sprinkle ground cinnamon over the meringue. This technique will also resemble a cappuccino drink.
Do not stack cookies to prevent them from sticking together.