Arabic Coffee “Pan-Banging” Cookies
I’d like to give Sarah Keiffer credit for the Pan Banging technique I used in this recipe.
Ingredients:
2 sticks unsalted butter, room temperature
1 cup brown sugar
2/3 cup white sugar
3 eggs
2 teaspoon vanilla extract
2 ¼ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cardamom
1 ½ teaspoon Arabic/Turkish coffee (with or without cardamom – or VERY fine espresso powder)
1 teaspoon salt
2/3 cup bittersweet chocolate chips, ground to small pieces
Directions:
Preheat oven to 350 F.
Combine the room temperature butter with both sugars, then add the eggs and vanilla extract. Mix well to combine.
Sift together flour, baking soda, baking powder, coffee powder, salt, and cardamom until halfway combined, then mix in the chocolate chips.
Fill a cookie scoop about ¾ of the way (or use 2-3 tablespoons to form the cookie) and place on a baking tray. Freeze the dough for 30-45 minutes before baking. Remove from freezer, and place the cookie dough about 1 ½ to 2 inches apart on the baking tray. Bake for 10 minutes, remove from oven and slam the baking tray on a work surface firmly. Place the tray in the over for another 2 minutes, remove from the oven and slam the tray again. Repeat this process every 2 minutes until cookies have baked for a total of 16 minutes. Let cool – if you can – and enjoy!
Arabic Coffee “Pan-Banging” Cookies
Ingredients
- 2 sticks unsalted butter room temperature
- 1 cup brown sugar
- 2/3 cup white sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 2 ¼ cup flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cardamom
- 1 ½ teaspoon Arabic/Turkish coffee with or without cardamom – or VERY fine espresso powder
- 1 teaspoon salt
- 2/3 cup bittersweet chocolate chips ground to small pieces
Instructions
- Preheat oven to 350 F.
- Combine the room temperature butter with both sugars, then add the eggs and vanilla extract. Mix well to combine.
- Sift together flour, baking soda, baking powder, coffee powder, salt, and cardamom until halfway combined, then mix in the chocolate chips.
- Fill a cookie scoop about ¾ of the way (or use 2-3 tablespoons to form the cookie) and place on a baking tray. Freeze the dough for 30-45 minutes before baking. Remove from freezer, and place the cookie dough about 1 ½ to 2 inches apart on the baking tray. Bake for 10 minutes, remove from oven and slam the baking tray on a work surface firmly. Place the tray in the over for another 2 minutes, remove from the oven and slam the tray again. Repeat this process every 2 minutes until cookies have baked for a total of 16 minutes. Let cool – if you can – and enjoy!
One Comment