New york choc chip cookies with cappuccino zabaglione

Method

1. First, make the cookies. Cream together the butter and sugars until smooth and pale.

2. Mix in the eggs, one by one, then stir in the flour and salt.

3. Mix in the chocolate buttons, roll the cookie dough into a log shape, wrap in cling film and rest in the refrigerator for at least one hour.

4. Preheat the oven to 170ºC/gas 3.

5. Slice the cookie dough into 1cm thick slices and place on a greased baking sheet.

6. Bake in the oven for 15-20 minutes, remove and cool on a wire rack.

7. To make the zabaglione, whisk the yolks and sugar together in a heatproof bowl over a pan of simmering water.

8. Add in the coffee and whisk for a further five minutes, or until the mixture has thickened enough to hold its shape when dropped off the whisk into the bowl.

9. In a separate bowl, whisk the cream until soft peaks form.

10. Gently fold the cream into the coffee mixture.

11. Serve the zabaglione with the chocolate chip cookies.

Comments                        add a comment

Thanks for pointing this out. We have changed the order of the ingredients. Hope the recipe works well for you, do let us know if you like it

This receipe sounds great, but the ingredients are all muddled up so iI cant tell which sugar is for the cookies?

Could this be formatted so the ingredients are separate for each item?

Ingredients

For the cookies

275g Butter
275g demerara sugar
250g caster sugar
2 Eggs
560g plain flour
2g Salt
440g chocolate, buttons

For the zabaglione

6 egg yolks
3 tbsp caster sugar
125ml strong coffee, cooled
250ml double cream

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