Introduction

These coffee cookies offer a delightful blend of rich cocoa and bold espresso flavors. Perfectly crisp on the edges and soft inside, they make a wonderful treat to enjoy with your favorite cup of coffee or tea.

The image shows several dark brown round cookies with a cracked surface, each covered in a thick layer of large white sugar crystals that create a sparkling, frosted effect. The cookies have a rough, textured look, highlighting the sugar grains all over their surfaces. A couple of whole nutmeg seeds are placed near the cookies on a white marbled surface, adding a natural, warm element to the setting. The cookies are stacked closely together, filling most of the frame, and the focus is sharp on the foremost cookie, making the sugar crystals stand out in clear detail, photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup all-purpose flour
½ cup cocoa powder
¼ cup granulated sugar (+ 1 tbsp for the dough)
¼ cup brown sugar (+ 1 tbsp for the dough)
1 tsp vanilla extract
1 tbsp instant espresso powder
3 tbsp unsalted butter, melted
¼ tsp salt
¼ tsp baking soda
1 egg white (from a large egg)
1 cup additional granulated sugar (for rolling cookie dough balls)

Instructions

Step 1: In a mixing bowl, sift together the flour, cocoa powder, instant espresso powder, salt, and baking soda. Set this mixture aside.
Step 2: In another bowl, combine the melted butter, brown sugar, granulated sugar, egg white, and vanilla extract. Mix until the mixture is rough and chunky.
Step 3: Gradually add the sifted dry ingredients into the wet mixture and stir until it forms a crumbly texture.
Step 4: Stop mixing and knead the dough by hand into a ball. If it feels dry or crumbly, add 1 teaspoon of milk or water at a time and knead until smooth.
Step 5: Portion the dough into small balls using your hands.
Step 6: Roll each dough ball in a plate filled with granulated sugar to coat evenly.
Step 7: Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them apart.
Step 8: Bake in a preheated oven at 350°F (175°C) for 8–10 minutes, or until the edges are just starting to crisp.
Step 9: Let the cookies cool on the baking tray before transferring them to an airtight container for storage.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 1½ tbsp.
Try adding chocolate chips for extra richness and texture.
If your dough is too sticky, chill it in the fridge for 15 minutes before rolling into balls.
Use superfine sugar for rolling to create a more delicate sugary crust.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze the cookies for up to 2 months. Reheat briefly in a warm oven or microwave to enjoy their soft texture.

How to Serve

A close-up image of three dark brown cookies covered in large, white sugar crystals. The cookies have a rough texture with deep cracks on the surface, showcasing their soft inside. They are placed on a light-colored surface, and in the lower right corner, there is a brown whole nut. The overall look highlights the contrast between the dark cookie dough and the sparkling sugar topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute. The flavor will be similar, though espresso powder tends to be more concentrated and rich.

Are these cookies gluten-free?

No, this recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, substitute with a gluten-free baking flour blend that can be used in a 1:1 ratio.