Description
Espresso Mocha Cookies are a dream come true for coffee and chocolate aficionados. These cookies merge the rich taste of cocoa with the robust essence of espresso, offering a unique flavor profile that is both intense and delightfully sweet. Each cookie is a small but potent treat, perfect for pairing with your afternoon coffee or as a decadent after-dinner dessert.
Ingredients
½ cup all-purpose flour
½ cup cocoa powder
¼ cup + 1 tablespoon granulated sugar
¼ cup + 1 tablespoon brown sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
3 tablespoons unsalted butter, melted
¼ teaspoon salt
¼ teaspoon baking soda
1 egg white from a large egg
1 cup additional granulated sugar (for rolling cookie dough balls)
Instructions
Prepare Dry Ingredients: In a mixing bowl, sift together flour, cocoa powder, espresso powder, salt, and baking soda. Set aside.
Combine Wet Ingredients: In another bowl, mix melted butter, brown sugar, granulated sugar, egg white, and vanilla extract until you achieve a rough and chunky mixture.
Mix Dry and Wet Ingredients: Gradually add the sifted flour mixture to the wet ingredients, stirring until the dough becomes crumbly.
Form Dough: If the dough is too dry, add a teaspoon of milk or water at a time until it holds together when kneaded by hand into a ball.
Shape Cookies: Pinch off small portions of the dough and roll into balls. Roll each ball in a plate of granulated sugar to coat.
Bake: Place the sugared balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes or until the edges are slightly crispy.
Cool and Store: Allow the cookies to cool on the tray before transferring to an airtight container. Store at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 90