Cocoa and Coffee Cookies, grandma’s shortcrust pastry cookie recipe but in chocolate! The cocoa and coffee cookies, delicious on their own and perfect for dunking in milk, are part of our collection dedicated to Many delicious cookie recipes. They are tasty, fragrant, irresistible and perfect to enjoy at breakfast, for an afternoon snack and even during a coffee break. Rich in cocoa with a dark chocolate filling, these cookies call for the use of both brewed espresso and instant coffee (decaffeinated if possible) directly in the dough, which gives them a special aroma. These soft cookies, similar to the famous Chocolate Crinkle Cookies, are the perfect idea to please both adults and children. The recipe is simple and very quick, also because these delicious cocoa treats are made without a mold and you don’t even need a work surface or rolling pin to make them. Cookies you can also make with kids, they have a distinct coffee-bean shape that makes them more appealing, and a tasty dark chocolate filling in pieces. Let’s go to the kitchen now to prepare them together, but before getting your hands in the dough, I suggest you also try the chocolate cookies without butter. And remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make cocoa and coffee cookies
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 11 tbsp unsalted butter
- 2 oz dark chocolate
- 1/2 cup unsweetened cocoa powder
- 1 shot espresso
- 2 tsp instant coffee (dissolve in 1 tbsp + 1 tsp (20 ml) milk)
- 1 egg
- 2 tsp baking powder
- to taste vanilla (or vanilla sugar)
Tools
- Whisk
- Baking tray
- Oven
Steps
To make the cocoa and coffee cookies, start by dissolving the instant coffee in about 1 tbsp + 1 tsp (20 ml) of milk, and in another bowl cream together the sugar and butter.
Add the egg and begin working the mixture with electric beaters. Stir in the dissolved instant coffee.
Then add the flour and the cocoa little by little, taking care not to form lumps. Add a small cup of coffee (a shot of espresso) to the mixture and finally the baking powder.
Chop the chocolate with a knife, stir the smaller pieces into the dough and set aside the larger pieces. If the dough is too soft, cover the bowl with plastic wrap and refrigerate for 30–40 minutes.
Once it reaches the right consistency, form dough balls about 1–1.5 inches in diameter, press them in the center and insert a piece of chocolate. Reshape into an oval and score a longitudinal line to give the “coffee bean” shape.
Bake in a preheated conventional oven at 347 F for 13–15 minutes, remove from the oven and let cool before enjoying.
Store the chocolate cookies under a glass dome or in a cookie tin and consume within 4–5 days or before they become too dry.
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