Description
Bite-size soft biscuits with rich coffee flavor and a hint of chocolate. A true coffee lover’s dream.
Ingredients
Scale
- 1 tbsp instant coffee
- 2 tsp milk
- 1 cup cake flour
- 2 tbsp cocoa powder
- 3 tbsp corn starch
- ⅓ cup unsalted butter (room temperature)
- 1 egg yolk
- 7 tbsp powdered sugar
Instructions
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Microwave 2 tsp of milk in a microwave safe bowl for 20 seconds. Mix hot milk with instant coffee, whisk until coffee granules are fully dissolved.
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In a large bowl, sift together cake flour, corn starch, and cocoa powder. Set aside.
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Next, place the softened room temperature butter in a another bowl. Whisk until creamy. Add powdered sugar and whisk to incorporate. Then add the egg yolk, and whisk until pale and creamy.
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Pour the coffee into the butter-egg mixture (step 3). Mix until evenly distributed. The butter mixture will turn into a light brown color.
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Sift the dry ingredients (step 2) into the wet ingredients. Mix until the dough looks like coarse crumbs. Then use your hand to mix and press the dough until smooth.
- To shape the dough: Roll the dough into a long log. Divide the dough into ½ inch cubes, each cube should weight about 8g (about 1 tsp). Then using your palm, roll the cube into an oval shape, resembling a coffee bean.
- Press the middle of each dough with a butter knife or a toothpick (see picture). Place your cookies onto a baking sheet lined with parchment paper or grease with cooking spray. Chill the dough in the refrigerator for about an hour.
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Preheat the oven to 325°F.
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Take the chilled dough out of the refrigerator and transfer to the oven. Bake for 12-14 minutes.
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Cool the cookies for 10 minutes. Enjoy!
Notes
Cookies can be stored in an air tight container for up to 5 days
- Category: Dessert
Keywords: Coffee, cookies