I am currently completely hooked on to Cafe Coffee Day’s Cookies. They have a range of Chocolate Chip, Honey & Oatmeal, and “Completely Eggless!” ones in pretty brown and yellow tins. Super fattening and not cheap.
My kind of food, ye-ah!
Anyway, my brother and I managed to polish off the last of the cookies yesterday and two hours later I was already craving for more. So…I watched some television, got some butter and eggs home-delivered and…made cookies! The generous amount of cinnamon in these warms up your throat and the raisins add chewyness.
These cookies remind me of college, when we’d try out sugar-cookie recipes at Adi’s place with a microwave (they used to turn out super-soggy) and make spinach & feta dim sums (a watery lot) with the help of an old idli steamer.
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened dark cocoa powder
- 1 teaspoon instant coffee powder
- 1/2 teaspoon baking powder
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon freshly ground cinnamon
- 3 teaspoons finely chopped raisins
- 1 teaspoon vanilla extract
- 2 eggs
- 2 teaspoons honey
Mix the butter and sugar well till the mixture turns almost white…almost. Add the eggs and beat well.
Mix the dry ingredients in a separate bowl and add the butter-egg mixture in. Add honey and stir hard. I like my cookies to be lumpy, but for a smoother batter you could pop it into the processor. Chill the dough in the refrigerator for about 15 minutes.
Spoon out dollops of batter on a greased baking tin, leaving enough space between each dollop to allow them to spread. Bake for 15 minutes in a pre-heated oven at 350° C. Cool on a wire rack and sprinkle generously with icing sugar.