Espresso Mocha Coffee Cookies (Print Version)
# Ingredients:
→ Dry ingredients
01 -
0.25 teaspoon baking soda
02 -
0.25 teaspoon salt
03 -
1 tablespoon instant espresso powder
04 -
60 g unsweetened cocoa powder
05 -
65 g all-purpose flour
→ Wet ingredients
06 -
1 large egg white
07 -
1 teaspoon vanilla extract
08 -
35 g light brown sugar, plus 1 tablespoon
09 -
35 g granulated sugar, plus 1 tablespoon
10 -
3 tablespoons unsalted butter, melted
→ For coating
11 -
200 g granulated sugar, for rolling dough balls
# Instructions:
01 -
Let the cookies cool off on a wire rack till they're at room temp. Pop them in a sealed container and keep them out for up to three days.
02 -
Pop the sugar-coated dough balls on a lined baking sheet. Make some space between each one. Bake in a 175°C oven for 8 to 10 minutes till the edges feel a bit crispy.
03 -
Divvy up the dough into little balls. Roll each in granulated sugar so they’re totally covered.
04 -
Squish the crumbly mixture with your hands till it comes together in one doughy ball. If it seems too dry and won’t stick, splash in a teaspoon of water or milk at a time until it sticks right.
05 -
Toss the dry stuff into the wet mix. Stir until things look like chunky crumbs.
06 -
In another bowl, mix melted butter, both sugars, the egg white, and vanilla till the whole thing looks rough and chunky.
07 -
In one bowl, sift together the baking soda, salt, espresso powder, cocoa powder, and flour. Set aside for later.
# Notes:
01 -
Don’t leave them in the oven too long if you want them chewy; take them out when the middle still looks a little soft.
02 -
If the dough’s a bit stubborn and too dry, just add a touch of water or milk till it comes together.