During the short (and busy) holiday season, I didn’t quite get around to making a cookie box, but I did manage to try two new recipes, the first of which I discovered in the Ina Issue of Cherry Bombe: Justine Doiron’s Tiny Salted Tiramisu Cookies!
These tasty morsels infuse your classic chocolate chip cookies with tiramisu-inspired flavors of ground coffee and a hint of rum! To stay true to the tiramisu theme, Justine swaps mascarpone for eggs, creating a cookie with perfectly crisp edges and a deliciously chewy center—my ideal!
Like the traditional dessert, these are dusted with cocoa powder before serving.
I used the “tiny” description as justification for polishing off six of these in quick succession, as I’m sure you will!
Book: Justine Cooks
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: mascarpone
Pricey Ingredients: —
Hard-to-find: —
Recipe on CherryBombe.com
