Cookies & Bakes · Short · 1:38
Coffee Chocolate Cookies
Crisp, buttery slice-and-bake · real coffee
Time25 min + chilling
MakesAbout 24 cookies
MethodOven · 160 °C / 320 °F · slice and bake
LevelEasy
Crisp at the edges, buttery through the middle, and carrying real coffee flavour rather than a hint of it. The dough is shaped into logs, rolled in granulated sugar and chilled, so all you do at baking time is slice and bake. Made on the channel by Maya.
Ingredients
- 120 g butter, softened
- 100 g icing sugar (use 90 g for a less sweet cookie)
- 1 egg
- 1 tsp vanilla essence
- 1 tbsp instant coffee
- 1–2 tbsp hot water
- 10 g cocoa powder
- 240–250 g all-purpose flour
- 40 g dark chocolate chunks (60–70 % cocoa)
- Granulated sugar, for a light coating
95kcal
1 gprotein
12 gcarbs
5 gfat
Nutrition is an estimate per serving.
Method
- Dissolve the instant coffee in the hot water and set aside to cool slightly.
- Cream the butter and icing sugar until light and fluffy.
- Add the egg and vanilla, then mix in the dissolved coffee.
- Add the cocoa powder and flour gradually, mixing until it forms a soft dough.
- Fold in the dark chocolate chunks.
- Shape: divide the dough into two equal portions and roll each into a log.
- Coat and chill: roll the logs in granulated sugar to cover all sides, then chill until firm.
- Slice and bake into even rounds at 160 °C / 320 °F for 25–30 minutes, until crisp.
From the video: Chill the logs until properly firm before slicing. Warm dough squashes out of round under the knife and the cookies bake unevenly — if the first slice distorts, put the log back in the fridge.
