If you’re a lover of coffee and chocolate, then these deep, rich, mocha flavoured cookies are the perfect treat. And aren’t they just adorable? They have a shortbread like texture and are perfect for dipping or dunking in your favourite warm coffee drink or as a nibble with some hot chocolate
Coffee Bean Cookies
If you're a lover of coffee and chocolate, then these deep, rich, mocha flavoured cookies are the perfect treat. And aren't they just adorable? They have a shortbread like texture and are perfect for dipping or dunking in your favourite warm coffee drink or as a nibble with some hot chocolate
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Ingredients
- 1 Tbsp Milk (warm)
- 1 – 1½ Tbsp Instant coffee granules/powder* Adjust this to how strong you like your coffee
- 1 Cup All-Purpose Flour
- 3 Tbsp Cornstarch
- 2 Tbsp Unsweetened Cocoa Powder
- 76 Grams Unsalted Butter (⅓ Cup) Softened to room temperature
- ½ Cup Icing/Powdered Sugar (64g)
- 1 Egg
Instructions
- You will need one to two baking sheets, but as we will refrigerate the shaped cookies before baking, line two flat boards or plates with baking paper or silicone baking mats and set aside
- Warm the milk and mix in the instant coffee until dissolved*
- In a bowl, sieve or whisk together the flour, cornstarch, and cocoa powder to remove any lumps and set aside
- In a separate bowl, cream together the softened butter and sugar with a whisk, hand mixer or stand mixer. Again, I like to sieve my icing sugar and add it bit by bit to prevent lumps
- Add the egg and mix until smooth and creamy. Then add the coffee mixture and mix until fully incorporated
- Next, add the dry ingredients a bit at a time (to prevent lumps) and mix until a large wet crumb forms. Do the final mix by hand to form a smooth ball of dough
Shaping the cookies
- To shape the cookies, I use around a tablespoon size measure (or small cookie scoop) to scoop out the mixture, then roll it into a smooth ball with the palms of my hands. (You can make these as small or large as you like, just remember to adjust the baking time) Place each ball on the baking paper or mats you prepared earlier with a few centimeters between each. Then squeeze in the sides slightly to form an oval/coffee bean shape
- Now use a skewer (sosatie stick) and press it down the middle of each ball length-ways. I push it down into the dough around a third or half of the thickness of the cookie. The cookie will spread/flatten slightly by doing this, but as these do not have a raising agent and will be chilled before baking, they won't spread much while baking so will keep the shape
- Once shaped, place the cookies in the fridge to chill for 30 minutes to an hour
- Preheat the oven to 180°C
- Once chilled, transfer one batch of cookies, with the baking paper or mats, to a baking sheet and bake for 10 – 12 minutes
- As the cookies are dark in colour you will not see them go golden. You can tell when they are done as they will no longer look wet and will slightly lighten
- Let cool for a few minutes on the baking sheet then transfer to a wire cooling rack to cool completely
- Repeat with the next batch
- Once cooled, store in an airtight container
Notes
*Adjust this to how strong you like your coffee. I like mine very strong so used just under 2 tablespoons of coffee, but perhaps start with the lowest amount and taste test them
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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