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Mocha Latté Cookies

Michele Pesula Kuegler
A delightful mix of coffee and chocolate in a cookie
Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Cuisine Baked goods
Servings 20 cookies

Ingredients
  

Cookie dough

  • 1/2 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 tablespoons instant coffee granules
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup semi-sweet chocolate chips

Coffee sugar

  • 1/4 cup granulated sugar
  • 1 tablespoon instant coffee granules

Instructions
 

Make the coffee sugar

  • Combine 1/4 cup granulated sugar and 1 tablespoon coffee in a food processor.
  • Pulse until the coffee granules are the size of grains of sand.
  • Set aside.

Make the cookie dough

  • Preheat the oven to 350 degrees.
  • Combine butter and both sugars in a bowl.
  • Beat on a medium-low speed, using either the paddle on a stand mixer or a hand mixer for 4 minutes.
  • Add egg, and beat again, scraping sides to combine.
  • Dissolve 1-1/2 tablespoons of coffee granules in vanilla extract in a small bowl.
  • Add to dough, and mix until combined.
  • Add flour, baking powder, baking soda, and salt, stirring until combined.
  • Add chocolate chips, mixing until distributed.
  • Line a baking sheet with a piece of parchment paper, then scoop heaping tablespoons of dough onto the prepared tray.
  • Repeat, leaving a couple inches between cookies.
  • Flatten the cookies slightly using the back of a spoon or your fingertips.
  • Sprinkle a small amount of coffee sugar on each cookies.
  • Bake for 10-12 minutes or until golden brown.
  • Allow to cool for 4 minutes, then transfer to a baking rack to cool completely.

Notes

You will have leftover coffee sugar. Save for a topping on ice cream or the foam on a homemade latté.
Keyword chocolate, coffee, mocha