There are over 100 cookie recipes on my blog. To say that I am passionate about cookies would be an understatement. I think that cookies are the perfect way to end a meal. Just a small bite of something sweet. I’m always puzzled why more restaurants don’t put cookie plates on their dessert menus.

Of the more than one dozen cookie cookbooks on my shelf, the one I reach for more than any other is Cookie Love by Mindy Segal. If you’re looking for quick one-bowl, stir and scoop cookies, this is not the book for you. This book is filled with cookie projects. Multi-layered and textured cookies that are a labour of love and a work of art.

These are an intensely coffee flavoured cookie. The recipe calls for instant coffee crystals, like Folgers. It’s important to use instant coffee crystals and not powdered instant coffee You want those specs of coffee to be visible in the dough. Powdered coffee would just dissolve. The cookies are sprinkled with a touch of turbinado sugar before baking. They add a lovely crunch to the cookie.

The buttercream filling is made with a mix of dark and milk chocolate, butter and sour cream for a hint of tang to balance out all the chocolate richness. The buttercream gets piped around the border and the centre is filled with a dollop of Nutella.

Because we’re fancy around here, I dipped the end in melted chocolate and then studded them with chopped toffee bits and chopped toasted hazelnuts, for crunch. We are team texture here at saltandserenity.