Giant Espresso Cookies
Do not bake the cookies for too long keeping them fairly soft in the middle as when you add the gelato its coldness will help harden the cookies.
Makes around 10 cookies.
- ½ cup butter
- 1 cup soft brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 ½ cup all-purpose flour
- ½ tsp baking soda
- 2 tbsp espresso powder
- pinch of salt
Preheat oven to 180°C.
Cream the butter and sugar in a bowl until light and fluffy.
Add the egg and vanilla and beat thoroughly.
Then incorporate all of the dry ingredients, in four additions, ensuring that dough is mixed well.
Using a mechanical ice cream scoop, scoop out dough onto a baking sheet lined with parchment paper, and bake cookies for about 8 minutes.
Cool them on a wire rack.
When cookies are cooled, fill two cookies with gelato flavour of your choice. Press the cookies together until gelato spreads to the edges.