Copycat Parker's Choco Coffee Burger Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the "Buns" (Chocolate Cookies):</li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">60g cocoa powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">100g brown sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">100g dark chocolate chips</li> <li class="ingredients-single-item">For the Coffee Buttercream "Patty":</li> <li class="ingredients-single-item">150g unsalted butter, softened</li> <li class="ingredients-single-item">300g powdered sugar</li> <li class="ingredients-single-item">3 tbsp instant espresso powder</li> <li class="ingredients-single-item">2 tbsp hot water</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the "Sesame Seeds" (Optional):</li> <li class="ingredients-single-item">2 tbsp white chocolate chips, melted</li> <li class="ingredients-single-item">1 tbsp white sesame seeds</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">5cm (2-inch) round cookie cutter</li> <li class="equipment-single-item">Piping bag with round tip</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by dissolving the instant espresso powder in 2 tablespoons of hot water, stirring until completely dissolved. Set aside to cool while you prepare the cookie dough. This concentrated coffee solution will provide an intense flavor without adding too much liquid to your buttercream. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the chocolate "buns," sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Sifting is crucial here as it eliminates any lumps in the cocoa powder, ensuring a smooth, even chocolate flavor throughout your cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In your stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming time incorporates air into the mixture, which will help create a tender crumb in your finished cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the egg and vanilla extract to the butter mixture, beating until well combined. Make sure to scrape down the sides of the bowl to ensure even mixing. The egg provides structure while the vanilla enhances the chocolate flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix at this stage, as it can develop the gluten in the flour and make your cookies tough rather than tender. Fold in the chocolate chips by hand. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Divide the dough in half and form each half into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to overnight. This chilling time is essential as it firms up the butter, preventing the cookies from spreading too much during baking and helping them maintain their burger bun shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Preheat your oven to 180°C and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly for easier rolling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> On a lightly floured surface, roll the dough to about 6mm thickness. Use your round cookie cutter to cut out shapes and transfer them to the prepared baking sheets, spacing them about 5cm apart. For the "top buns," you can slightly flatten and spread the edges of some cookies to resemble burger buns. Re-roll scraps as needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 10-12 minutes until the edges are firm but the centers are still slightly soft. The cookies will continue to firm up as they cool. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the cookies cool, prepare your coffee buttercream. In your clean stand mixer bowl, beat the softened butter until creamy and light, about 2 minutes. The temperature of your butter is crucial here – it should be soft enough to blend smoothly but not so soft that it makes a greasy frosting. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Gradually add the powdered sugar, about 100g at a time, beating well after each addition. Mix in the cooled coffee solution, vanilla extract, and salt. Continue beating for 3-4 minutes until the buttercream is light, fluffy, and has lightened slightly in color. The extended whipping time incorporates air, creating a silky, smooth filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> To assemble your burgers, transfer the coffee buttercream to a piping bag fitted with a round tip. Pipe a generous dollop (about 1-2 tablespoons) onto the flat side of one cookie. The piping bag gives you more control than spreading, allowing for a neater, more professional-looking result. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Gently press another cookie, flat side down, on top of the buttercream to create a sandwich that resembles a burger. Press just firmly enough to spread the filling to the edges without squeezing it out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> For the optional "sesame seed" topping, melt the white chocolate chips in the microwave in 20-second intervals, stirring between each until smooth. Using a small spoon or piping bag with a very fine tip, drizzle a small amount of melted white chocolate on top of each burger, then immediately sprinkle with sesame seeds to mimic a classic burger bun. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Allow the assembled burgers to set at room temperature for about 30 minutes before serving. This resting time allows the flavors to meld and the buttercream to firm up slightly, making them less messy to eat. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. </li> </ol>