Espresso Mocha Coffee Cookies (Print Version)
# Ingredients:
→ Dry ingredients
01 -
65 g all-purpose flour
02 -
60 g unsweetened cocoa powder
03 -
1 tablespoon instant espresso powder
04 -
0.25 teaspoon salt
05 -
0.25 teaspoon baking soda
→ Wet ingredients
06 -
3 tablespoons unsalted butter, melted
07 -
35 g granulated sugar, plus 1 tablespoon
08 -
35 g light brown sugar, plus 1 tablespoon
09 -
1 teaspoon vanilla extract
10 -
1 large egg white
→ For coating
11 -
200 g granulated sugar, for rolling dough balls
# Instructions:
01 -
In a mixing bowl, sift together the flour, cocoa powder, instant espresso powder, salt, and baking soda. Set aside.
02 -
In a separate bowl, combine the melted butter, brown sugar, granulated sugar, egg white, and vanilla extract. Mix until a rough, chunky mixture forms.
03 -
Add the sifted dry ingredients to the wet mixture. Mix until the dough appears crumbly.
04 -
Using your hands, knead the mixture to bring it together into a cohesive ball of dough. If the dough is too dry, add a small amount of milk or water, one teaspoon at a time, until it binds.
05 -
Portion the dough into small balls. Roll each ball in a plate of granulated sugar, ensuring they are evenly coated.
06 -
Arrange the coated dough balls on a baking sheet lined with parchment paper, spacing them slightly apart. Bake at 175°C for 8–10 minutes, or until the edges are set and lightly crisp.
07 -
Transfer the baked cookies to a wire rack and allow to cool completely. Store in an airtight container at room temperature for up to three days.
# Notes:
01 -
For softer cookies, avoid overbaking; the centers should appear slightly underdone when removed from the oven.
02 -
Dough can be adjusted with minimal milk or water if it appears too dry.