// Giant Carrot and Coffee Cookie
Terrifyingly surprising
This delicious recipe is a giant carrot cookie with white chocolate chunks and a coffee ganache filling inside…
It's a combination that tastes incredible 😋😋
Ingredients: 24cm pan
- 🧈220g melted butter
- 🍭140g sugar
- 🥚1 egg (M)
- 🥕280g grated carrot, well drained
- 🥄8g baking powder
- 🥄2g baking soda
- 🥄1/2 tsp vanilla extract
- 🤎A pinch of cinnamon
- 🍊Orange zest to taste
- 🌾400g all-purpose flour (without leavening agent)
- 🧂A pinch of salt
- 🍫100g chopped white chocolate
Ingredients: Cookie inner filling
- 🍯250g white chocolate for baking
- 🍶120ml heavy cream (min 35% fat)
- ☕️1 tsp instant coffee (3g)
Preparation
- 🧈In a bowl, beat the melted butter with the sugar until well combined
- 🥚Add the egg and beat until the mixture thickens slightly
- 🥕Add the grated carrot, orange zest, and vanilla, then mix
- 🌾Add the flour, baking powder, baking soda, salt, cinnamon, and 100g chopped white chocolate. Mix and knead until everything is well incorporated
- ☕️Prepare the coffee ganache: in a bowl, chop the white chocolate, heat the cream without boiling, pour over the chocolate, mix a little, and add the instant coffee. Whisk until well combined and set aside
- 🥧Grease the pan and line the base and sides with parchment paper
- 🥣Divide the dough into two equal parts and place one half on the base of the pan forming a small edge on the sides. Add a layer of coffee chocolate ganache, refrigerate for 20min, and cover with the other half of the dough
- ❄️Chill in the fridge for 30min
- ♨️Preheat the oven and bake at 170°C for 30min
- 💨Let cool completely and unmold
- 🍪Decorate as desired. I decorated it with ghosts 👻 and skulls 💀 made of gum paste, Halloween sprinkles …🎃👿☠️
Notes
- You can also make 12 individual cookies
- 🍫Make dough balls of approx. 95g, split them in half with your hands, and make a small hole in the center of one half to add a teaspoon of well-chilled coffee ganache. Join the two halves and roll well to make them firm
- 🍫Wrap the dough balls in plastic wrap and store in the freezer for 30 minutes or 1 hour in the fridge. Bake at 170°C for 16min
- 🍫If you don't like coffee ganache, you can use cream cheese
Hope you enjoy a deliciously terrifying batch 😋🎃🧡🥕
