Wow your loved ones with these utterly delicious Mocha finger cookies dipped in dark chocolate that can be whipped up in no time.
Coffee and chocolate are match made in heaven!
So don your apron tomorrow and bake these Mocha finger cookies to make your coffee time with your beloved an extra special one!
How to make Mocha finger cookies dipped in chocolate
Preparation time: 15 minutes + 20 minutes resting time
Baking time: 25 minutes
Baking equipment used: 2 baking trays
Makes 15-18 fingers depending on size
100 gram or 2/3 cup plain flour
1 & 1/2 tablespoon corn flour
1/4 teaspoon baking powder
60 gram or 4 tablespoon unsalted butter, soft at room temperature
1 & 1/2 tablespoon instant coffee dissolved in 2 teaspoon water
50 gram or 1/4 cup caster sugar
100 gram good quality dark chocolate, more than 70% cocoa one
- Shift the flour, corn flour, baking powder and salt together for even mixing. Set aside.
- Cream butter with the dissolved coffee. Add the sugar and beat until fluffy and smooth.
- Add the flour mixture and mix lightly with hands to form a dough. Remember not to knead! We are not going to make a bread. It’s just cookies and they don’t need any kneading. Just need a mix with light hands.
- Once the dough is formed, keep it between the sheets of cling film. Roll the dough into rectangle shape and cut into strips (approx 2 cm wide).
- Place them 1 inch apart onto lined baking trays. Now refrigerate them for 20 minutes.
- While the cookies resting in the fridge, preheat your oven to 160 C/140 fan-assisted/325 F/gas 3.
- Bake the chilled cookies in preheated oven for 25 minutes.
- Once done leave to cool on baking tray for 10 minutes, then transfer to wire rack to cool completely.
Temper the chocolate while cookies are cooling down. Tempering is a process to slowly heating and then cooling down the chocolate to get that shiny flawless look and perfect snap.
To temper chocolate, I use simple double boiler method.
- Heat some water in a small pan on low heat.
- Chop the chocolate in even size pieces.
- When water starts simmering, put a bowl on top of the pan with 2/3rd of the chopped chocolate in it. Make sure the bubbling water doesn’t touch the bottom of the bowl.
- Stir the chocolate. Take them off the heat when they are properly melted.
- Add rest of the chocolate and mix. This will lower the temperature.
- Return the bowl to double boiler again and let all the chocolate melt by heating them again.
- Take it off flame and mix so that no pieces are remain in the bottom.
- Make sure you do not touch water or let the water come in contact with the chocolate throughout the process otherwise chocolate will seize.
- Spread a small amount of melted chocolate on foil paper to test. If it looks shiny and without any streak then your chocolate is tempered properly. If it looks dull with streaks then reheat on double boiler.
- Once the chocolate is tempered let it cool down slightly before you dip your cookies in it.
- Use the chocolate before it comes to room temperature as it will set.
- If the chocolate is set then reheat slightly to make it usable.
Process pics :
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Happy baking on this Valentine’s Day <3