Coffee Espresso Mocha Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
65 grams all-purpose flour
02 -
50 grams unsweetened cocoa powder
03 -
1 tablespoon instant espresso powder
04 -
0.25 teaspoon salt
05 -
0.25 teaspoon baking soda
→ Wet Ingredients
06 -
42 grams unsalted butter, melted
07 -
58 grams granulated sugar, plus 1 tablespoon
08 -
58 grams light brown sugar, plus 1 tablespoon
09 -
1 large egg white
10 -
1 teaspoon vanilla extract
→ Rolling
11 -
200 grams granulated sugar, for coating
# Instructions:
01 -
In a large bowl, combine all-purpose flour, cocoa powder, instant espresso powder, salt, and baking soda. Sift the mixture thoroughly and set aside.
02 -
In a separate bowl, whisk together melted unsalted butter, brown sugar, granulated sugar, egg white, and vanilla extract until evenly blended with a slightly coarse texture.
03 -
Gradually incorporate the sifted dry mixture into the wet ingredients, mixing until a crumbly dough forms.
04 -
Using your hands, knead the dough until cohesive. If the mixture remains overly dry or crumbly, add a small amount of milk or water, one teaspoon at a time, and continue to knead until smooth.
05 -
Portion small amounts of dough and roll into even balls. Coat each ball thoroughly in granulated sugar.
06 -
Place sugar-coated dough balls onto a baking tray lined with parchment paper. Bake in an oven preheated to 175°C for 8–10 minutes, or until edges are just set.
07 -
Transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
# Notes:
01 -
Resting the dough for 15 minutes before baking helps cookies hold their shape and enhances flavor.