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Mocha Latté Cookies
Michele Pesula Kuegler
A delightful mix of coffee and chocolate in a cookie
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Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
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