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.
Sugar – Anna Olson
- 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
- Preheat oven to 325°F.
- 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.
- 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.
- Place cookies upright on a parchment-lined baking sheet and bake for 20 minutes.
- While warm, toss cookies gently in white sugar and allow to cool.
- 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.