Welcome to Class of Cookie 2023: A (deliciously) special project where Mumbai-based chef Prateek Bakhtiani, Head Chef at Ether Atelier Chocolat invites ten of his closest friends-of-food and asks them to share a ‘comfort cookie’ recipe each.

What do Tiramisù, Affogato, and Granita al Caffé have in common? Yes, they’re all Italian desserts. But what truly connects them is a strong base flavour — coffee. If you are craving something similar but don’t have the time to whip up an elaborate dessert, this Coffee & Pecan Cookie recipe by Chef Manali Khandelwal is perfect for you. Chef Manali is a Mumbai-based pastry chef and heads the city’s first-ever chocolate factory.

Pecans make these cookies extra crunchy, and the sea salt adds a savoury note that complements the coffee and nut flavours. And did we mention that it’s also loaded with chocolate chips? Delish!

Makes: 35 Cookies

Per cookie serving: 40g

Shelf Life: 5–7 Days

Tasting Notes: Pecan, arabica, cacao, malt, sea salt

Ingredients:

 195g brown butter

245g brown sugar

100g caster sugar

2 eggs

45ml oil

half a vanilla bean

405g all-purpose flour

8g corn starch

5g baking soda

a pinch of sea salt

20g ground coffee

200g chocolate chips

100g chopped pecans

Preparation:

1. Preheat the oven at 200°C. In a large mixing bowl, cream the brown butter and two sugars. Now blend in the eggs, oil and vanilla until smooth.

2. Sift the all-purpose flour, corn starch, baking soda and sea salt into the bowl with the wet mixture and fold it until well combined and a dough is formed.

3. Fold in the ground coffee, chocolate chips and pecans and mix briefly to combine.

4. Portion the dough into medium sized balls and flatten them lightly. Refrigerate until the dough has firmed up.

5. On a baking tray lined with a silicon mat, place the flattened dough balls. Make sure the tray is not overcrowded.

6. Bake in the preheated oven at 200°C for about 10–15 minutes.

7. Remove the cookies from the oven. While they are still hot, garnish with some chocolate chips and chopped pecans. For an even finish, press the cookies down with something flat to round out the edges.

8. Allow the cookies to cool completely before serving.

Manali Khandelwal is the director of chocolate at Subko Cacao, Mumbai. She has previously worked as a chef at La Folie and a chef instructor at the Foodhall Cookery Studio, also based in Mumbai.

Prateek Bakhtiani is an alumnus of Le Cordon Bleu, Paris, where he learnt the art of pastry making. He has served as a chef at several Michelin-starred restaurants in France, Belgium, and the United States.

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