As the weather turns cold the baking bug strikes! Here is our take on an easy espresso based mocha cookie. Enjoy!
- 2 sticks of unsalted butter softened (8 ounces)
- 6 tablespoons sugar
- 3 ounces espresso
- 2 teaspoons dark, unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups flour
- 1/2 cup confectioners sugar
1.) Mix together butter and sugar on medium speed until light and fluffy. Add in the espresso, cocoa, extract, cinnamon and salt. Continue mixing until well blended.
2.) Add flour and mix again until your batter is even. Refrigerate for at least one hour, testing that your batter is firm.
3.) Pre heat your oven to 350F. Roll your batter into 1 inch balls and place on uncreased cookie sheet, leaving approximately 2 inches between each ball (they will spread when baking).
4.) Bake for 15-20 minutes, until the edges of the cookies begin to brown.
5.) Allow the cookies to cool for 5 minutes, then coat them in the confectioners sugar and place on a wire rack to completely cool. Once cool, recoat in sugar.
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