Treats Series · Chapter II

Brown Truffle Cookies

November 30, 2025

Winter — Chapter Two.

When coffee loves you so much,
it wants to be included in your treat plate,
so hazelnut encourages it,
Tonka rounds it,
and chocolate sweetens it.

The Actors

90 g butter, softened
1 egg
50 g brown sugar
40 g hazelnut flour
1⁄4 Tonka bean, finely grated
Seeds of 1⁄2 vanilla bean
2 tsp finely ground coffee
40 g whole wheat flour
90 g all-purpose flour
1⁄2 tsp baking powder
A pinch of salt (for the dough)
40 g chocolate chips
Salt, to sprinkle on top

The Story

The best thing about cookies is that they are very forgiving, so no matter the method, you will have something good.

We start by mixing the egg, softened butter, sugar, a pinch of salt, and les parfums: Tonka, ground coffee, and vanilla seeds, until well combined.

Then, incorporate the hazelnut flour and mix well. It will smell amazing at this stage, trust me. Finish by adding the whole wheat flour, the all-purpose flour, and the baking powder, until the dough forms. The chocolate chips go in last.

Chill the dough in the fridge for about an hour, so you can shape it more easily later.

When the dough has chilled enough, form small balls (about 14); it is okay if they are not perfect. Then put them back in the fridge for another 20–30 minutes. They will have a more refined texture this way.

Bake for about 11–12 minutes at 180°C and leave them on the baking tray for two more minutes so the edges stay crisp. You will have a visit from a Latte Aura in the kitchen.

Don’t forget to sprinkle salt on top, while they are still warm, to get that salty aftertaste contrast.