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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Espresso Mocha Cookies Recipe

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This recipe for Espresso Mocha Cookies is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup all-purpose flour
1/2 cup cocoa powder
1/4 cup granulated sugar + 1 Tbsp.
1/4 cup brown sugar + 1 Tbsp.
1 tsp. vanilla extract
1 Tbsp. instant espresso powder
3 Tbsp. unsalted butter, melted
1/4 tsp. salt
1/4 tsp. baking soda
1 egg white from a large egg
1 cup cup granulated sugar, for rolling cookie dough balls
Directions:
Directions:
1. In a mixing bowl, add flour, cocoa powder, espresso powder, salt and baking soda. Sift all these ingredients and keep aside.
2. In another mixing bowl, add butter, brown sugar, granulated sugar, egg white and vanilla extract. Mix everything until you have a rough and chunky mixture.
3. Add the sifted flour mixture into the wet ingredients.
4. Mix everything until you have a crumbly mixture.
5. At this point, stop the mixer and knead the mixture with your hands into a ball of dough. If the dough is still a little dry and crumbly, add some milk or water (1 tsp at a time) to the dough and knead again.
6. Take little portions of the dough and make little balls.
7. Roll them in a plate full of granulated sugar.
8. Place the cookie balls on a baking sheet lined with parchment paper and bake at 350 degrees F for about 8-10 minutes or until the sides are slightly crispy.

9. Let these cookies cool down on a cookie tray. Then, store them in an airtight plastic container at room. Makes about 25 small cookies.

 

 

 

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