Today is Thanksgiving weekend. I am trying a new recipe – Coffee Cookies for the upcoming Christmas season. I modified the online recipe to match our family’s sweet buds. Coffee cookies with a cup of Black Arabica. What do you think? Get ready to bake some for family and friends.
Bittersweet Coffee Cookies
This recipe is egg-less, less sweet and has no artificial emulsifier. Try it out.
Ingredients
- 12g instant coffee powder
- 50ml of hot water to mix the coffee powder
- 75g unsalted butter
- 45g brown sugar
- 125g cake flour
- 15g pure cocoa powder
- 15g cornstarch
Easy to follow instructions
01 Melt the unsalted butter in a bowl at room temperature. Add in sugar and mix them until combined.
02 Mix the coffee with the hot water. Let it cool then pour into the mixture. Mix well. No worries if it doesn’t combine well.
03 Sift in the flour, cocoa powder and cornstarch in three additions. Fold gently with whisk.
04 Chill the batter for 30 minutes.
05 Preheat the oven to 170°C. Shape your cookies into whatever style you like. Place them on the parchment paper.
06 Bake your cookies for 15~20 minutes. Set it cool for ten minutes. Ready to serve!