Espresso Mocha Coffee Cookies (Print Version)
# Ingredients:
→ Wet stuff
01 -
1 teaspoon vanilla extract
02 -
1 large egg white
03 -
3 tablespoons unsalted butter, melted
04 -
35 g granulated sugar, plus 1 tablespoon
05 -
35 g light brown sugar, plus 1 tablespoon
→ For rolling
06 -
200 g granulated sugar to coat each dough ball
→ Dry mix
07 -
0.25 teaspoon baking soda
08 -
0.25 teaspoon salt
09 -
1 tablespoon instant espresso powder
10 -
60 g unsweetened cocoa powder
11 -
65 g all-purpose flour
# Instructions:
01 -
Once they've baked, put the cookies on a cooling rack to chill out. After they aren't warm anymore, stash them in a sealed container. They'll stay good on your counter for up to three days.
02 -
Spread those sugar-covered dough balls on a parchment-covered baking tray with some space between them. Slide the tray into a preheated oven at 175°C and let them bake for 8 to 10 minutes—edges should feel a bit crisp, but don't let them overbake.
03 -
Scoop the dough into small pieces and shape them into balls. Roll them around in the sugar so each one gets a nice coating.
04 -
Use your hands to squish everything together until it's a smooth ball. If things feel too crumbly, splash in a tiny bit of milk or water—just a teaspoon at a time—until it sticks.
05 -
Pour the dry mix into the bowl with the wet stuff. Stir it all up until it looks sort of sandy and clumpy.
06 -
Toss the melted butter, brown sugar, white sugar, egg white, and vanilla into a bowl. Stir until it looks pretty chunky and rough.
07 -
In another bowl, sift together flour, cocoa, espresso powder, baking soda, and salt so the dry mix is nice and blended.
# Notes:
01 -
To keep the centers nice and chewy, pull the cookies when the middle still looks a bit soft.
02 -
If your dough won’t stick together, splash in just a bit of milk or water till it comes together.