Print

Coffee Cookies (Espresso Mocha Cookies)

Coffee Cookies (Espresso Mocha Cookies) - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously rich and chewy coffee-infused chocolate cookies, lightly crispy on the edges and rolled in sugar for a sweet finish.

Ingredients

Scale
  • ½ cup All-purpose flour
  • ½ cup Cocoa powder
  • ¼ cup Granulated sugar
  • 1 tablespoon Granulated sugar
  • ¼ cup Brown sugar
  • 1 tablespoon Brown sugar
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Instant espresso powder
  • 3 tablespoon Butter Unsalted, Melted
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking soda
  • 1 Egg white From large egg
  • 1 cup Additional granulated sugar For rolling cookie dough balls

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a mixing bowl, add all-purpose flour, cocoa powder, instant espresso powder, salt, and baking soda.
  4. Sift all these dry ingredients together into a bowl. Set aside.
  5. In a separate mixing bowl, add the melted unsalted butter, ¼ cup granulated sugar, 1 tablespoon granulated sugar, ¼ cup brown sugar, 1 tablespoon brown sugar, egg white, and vanilla extract.
  6. Mix these wet ingredients together until you have a rough and chunky mixture.
  7. Add the sifted flour mixture into the wet ingredients.
  8. Mix everything until you have a crumbly mixture.
  9. Stop the mixer.
  10. Knead the mixture with your hands into a ball of dough.
  11. If the dough is still a little dry and crumbly, add 1 teaspoon of milk or water at a time to the dough.
  12. Knead again until the dough comes together.
  13. Take small portions of the dough.
  14. Roll each portion into a little ball.
  15. Pour 1 cup of additional granulated sugar onto a plate.
  16. Roll each cookie dough ball in the plate of granulated sugar until coated.
  17. Place the coated cookie balls on the prepared baking sheet.
  18. Bake at 350°F (175°C) for about 8-10 minutes, or until the sides are slightly crispy.
  19. Remove the baking sheet from the oven.
  20. Let these cookies cool down completely on the cookie tray before transferring.
  21. Store the cooled cookies in an airtight plastic container at room temperature for up to 3 days.

Notes

Sifting the dry ingredients ensures a smooth, lump-free dough.
Do not overmix the dough once the wet and dry ingredients are combined.
If the dough is too dry, add a tiny bit of milk or water, 1 teaspoon at a time, until it forms a ball.
Bake until the edges are just set and slightly crispy; the centers will firm up as they cool.

Find it online: https://sweetcraftrecipes.com/coffee-cookies-espresso-mocha-cookies/