Coffee Bean Cookies

177

Coffee Bean Cookies

Servings 60 Cookies

Ingredients

  • 1 cup Unsalted butter, softened (3 tbsp to be melted) 224 g
  • 2 tbsp Instant coffee 10g
  • 240 g All-purpose flour 2 cups
  • 20 g Cornstarch 2 tbsp
  • 50 g Dutch processed cocoa powder ½ cup
  • *To get a darker cookie and more unique flavor use 30 g dutch processed cocoa powder and 20 g black cocoa powder
  • ½ tsp Salt
  • 145 g Granulated sugar ⅔ cup
  • ½ tsp Vanilla extract

Instructions

  • Melt 3 tbsp of the unsalted butter in a small bowl and mix in the instant coffee. Set aside.
  • The mixture won’t look very pretty but you just need all of the instant coffee crystals to become hydrated so it mixes evenly into the cookie dough later.
  • In a medium bowl, whisk together flour, salt, sifted cocoa powder, and sifted cornstarch. Set aside.
  • In a large bowl, beat together the rest of the softened butter (13 tbsp) and sugar until fluffy.
  • Scrape down the bowl and mix in the instant coffee mixture and vanilla extract.
  • Fold the dry ingredients into the butter mixture. Make sure there are no dry spots – the dough will look like grainy playdough and should form into a ball easily.
  • Shape the dough into 4 one-inch-wide logs, place on a parchment-lined cookie sheet, and chill in the fridge for 10 minutes.
  • After 10 minutes, remove the dough logs from the fridge and cut them into one-inch segments.
  • Roll each segment into an oval bean-like shape between your hands and set it back on the cookie sheet.
  • To create the lines down the center that make them look like coffee beans, gently press into each cookie with a toothpick, bench scraper, or the blunt side of a small knife.
  • Chill the cookies in the fridge again for 30 minutes. Preheat your oven to 325°F (165°C) while the cookies chill.
  • After 30 minutes, arrange the cookies with one inch of space in between on parchment-lined cookie sheets.
  • Bake cookies for 12-15 minutes until they are a little puffed up and mostly matte.
  • Remove the cookies from the oven and let them cool on the tray for 10 minutes before transferring them to a wire rack to finish cooling.
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