I love coffee!  This wasn’t always the case, and I feel that it definitely is a flavour that you start to appreciate as your tastebuds mature.  I tend to lean towards flavoured coffee, which is what makes up my entire Keurig collection.  In fact, my favourite coffee flavour combination is mocha (half coffee/half hot chocolate) Yummy!

I was in the mood to bake some cookies. (Not a big surprise!)  I wanted to bake something different and stretch my cookie repetoire.  I grabbed my Anna Olson cookbook, Sugar, off the shelf.  I have had this cookbook for years, but haven’t made anything from it.  I was flipping through when I came across a chapter dedicated to coffee.  That sealed the deal, and I made the decision to make something with coffee.

There were a few recipes that caught my eye, but when I saw this recipe for a Chocolate Mocha Cookie I stopped looking.  I was going to make this cookie.

This recipe was a bit different than most of the cookies I make, which always start with creaming together butter and equal parts white and brown sugar.  This one uses butter and icing sugar, which I thought would make an über sweet cookie, but when you pair this with the shot of espresso and cocoa powder, it provides a nice, balanced cookie.

If you are a fan of raw cookie dough, this is so tasty, and it doesn’t call for any eggs, so you can feel comfortable if you only end up with a few cookies actually making it into the oven 🙂

I was a little worried about this being a formed cookie instead of a drop cookie (I don’t seem to have luck creating the right consistency for a formed cookie) but I was more than pleasantly surprised when these cookies turned out perfect!

This delicious bite of coffee and chocolate, paired with a cup of your favourite coffee and a good book, is the perfect way to spend a Sunday afternoon.

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Adapted from:
Sugar – Anna Olson

Ingredients:

• 1 cup room temperature butter
• 1/2 cup sifted icing sugar
• 1/4 cup strong espresso
• 4 tsp vanilla extract
• 2 1/4 cups all purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp salt
• white sugar for coating

Directions:

1. Preheat oven to 325°F.
2. Cream together butter and icing sugar until smooth.  Stir in espresso and vanilla.  Sift in all purpose flour, cocoa and salt and mix until dough comes together.
3. Turn dough onto a board lightly dusted with icing sugar.  Divide dough in half and shape into logs.  Slice dough in 1/2 inch slices.
4. Place cookies upright on a parchment-lined baking sheet and bake for 20 minutes.
5. While warm, toss cookies gently in white sugar and allow to cool.
6. Enjoy, you will find that one batch won’t be enough!

*Note – I totally went out of my comfort zone with this cookie as the recipe doesn’t call for any rolled oats, another staple in my cookies.