Arabic Coffee “Pan-Banging” Cookies
We're taking Arabic coffee and turning it into a cookie!
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!