Coffee Cookies {Espresso Mocha Cookies}
Quick and easy coffee cookies recipe, homemade with simple ingredients. These mocha cookies are full of cocoa and espresso flavors. Crispy on the outside but soft on the inside.
One of my favorite cookies to make are crinkle cookies and these are irresistible! If you love chocolate and coffee, then you need to make these treats immediately! They have crispy, sugary tops with soft centers. They are also made with the most basic ingredients from your pantry. My family is obsessed with them. These are also great for cookie exchanges plus they make a lovely homemade gift during Christmas time and the Holiday season. This Homemade Mocha Latte and Coffee Smoothie {Mocha Smoothie} are the flavors you can taste but in cookie form. In a way, you can say they inspired them!
Table of contents
How to make easy coffee cookies recipe from scratch?
- Sift ingredients– This includes flour, cocoa powder, espresso powder, salt, baking soda.
- Mix wet ingredients– This includes butter, brown sugar, granulated sugar, egg white, vanilla extract.
- Combine mixtures– Until crumbly.
- Knead with your hands– To form a ball of dough.
- Form cookie balls– And roll them in sugar.
- Bake– Until the sides are slightly crispy.
What is espresso powder? Is it just ground coffee?
Espresso powder is actually espresso beans that have been brewed and dried. Then they are ground into a powder that fully dissolves in other liquids. Ground coffee is not brewed yet, and will NOT dissolve in other liquids. Instead it leaves grainy gross coffee grounds in your cookies which does not work for obvious reasons.
What is espresso powder substitute in baking?
You can use instant coffee powder. It’s not the same as espresso powder because it’s not as strong and potent due to the addition of ingredients like milk solids, fillers, and sugar. However, it works well in a pinch.
Variations for espresso cookies
Dip baked cookies in melted chocolate– Such as dark, milk, or white chocolate. Then, place them on a sheet of wax paper and allow the chocolate to set.
Add a chocolate drizzle– Such as some melted semisweet chocolate or even white chocolate on top of these cookies.
Add an icing drizzle– Such as Glace Icing or Royal Icing on top.
Try other extracts– Such as almond, coconut, maple, or caramel.
Add spices– Such as ginger, cinnamon, all spice, cardamom, or any other of your favorite warm spices.
Make them spicy– By adding some chili powder or cayenne pepper. You can add more or less, depending on your preference.
Make chocolate orange crinkle cookies– Omit the espresso powder and add 1 tsp orange extract or zest.
Tips and techniques for mocha cookies
You can use coconut oil instead of butter– Obviously, coconut oil would be a healthier choice but it does give a slight coconut flavor that not everyone enjoys.
Use the best quality of espresso powder you can find– Because then you get a really strong coffee flavor.
The number of cookies you get from this recipe will vary– Because it depends on how big or small you roll the cookie dough balls. I like to make mine very small and bite-sized.
No chilling of the cookie dough is necessary– Because these cookies hold their shape well without it.
Make a bigger batch– Simply double or triple this recipe for a large crowd, gifting, or even a cookie exchanges.
How many cookies will this recipe yield? It makes about 22-25 cookies but that can vary, depending on how big or small you make them. I like to make them small and bite-sized.
Use unsalted butter– Because this prevents the cookies from becoming too salty.
Why are my cookies flat? The dough is too wet. Make sure to measure carefully with measuring cups and spoons.
Why are my cookies hard? This is often a result of over-baking. Bake them until the sides are slightly crispy and not longer. Hard cookies will also occur because of over-mixing the dough. Avoid this by mixing until just combined, even if there are some lumps.
Storage of homemade cookies
Room temperature– In a cookie jar for up to 3 days.
Refrigerate– In a sealed container for up to 1 week.
Freeze– Because of the sugar coating, I don’t recommend freezing. It can make a sticky mess upon thawing but, you can freeze unbaked cookie dough balls and then roll those in sugar prior to baking. You may have to bake for an additional few minutes because the dough is frozen.
More coffee desserts
- Chocolate Coffee Cake
- Mocha Cupcakes (Coffee Cupcakes)
- Coffee Popsicles
- Mocha Brownies (With Coffee Glaze)
- Coffee Cheesecake (Mocha Cheesecake)
- Coffee Pancakes (Mocha Pancakes)
Coffee Cookies (Espresso Mocha Cookies)
Ingredients
- ½ cup All-purpose flour
- ½ cup Cocoa powder
- ¼ cup Granulated sugar, +1 tbsp
- ¼ cup Brown sugar, +1 tbsp
- 1 tsp Vanilla extract
- 1 tbsp Instant espresso powder
- 3 tbsp Butter, Unsalted, Melted
- ¼ tsp Salt
- ¼ tsp Baking soda
- 1 Egg white, From large egg
- 1 cup Additional granulated sugar, For rolling cookie dough balls
Instructions
- In a mixing bowl, add flour, cocoa powder, espresso powder, salt and baking soda. Sift all these ingredients and keep aside.
- 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.
- Add the sifted flour mixture into the wet ingredients.
- Mix everything until you have a crumbly mixture.
- 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.
- Take little portions of the dough and make little balls.
- Roll them in a plate full of granulated sugar.
- Place the cookie balls on a lined with parchment paper and bake at 350 degrees F for about 8-10 minutes or until the sides are slightly crispy.
- Let these cookies cool down on a cookie tray. Then, store them in an airtight plastic container at room temperature for up to 3 days. And you are done!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
I followed the recipe and it was not crumbling it was Like a very thick cake batter. But I would drop spoonfuls into a bowl of sugar and get it coated. Then I dropped it on the Cookie sheet and baked as directed. OMG these are freaking awesome cookies. They are so good. I beg to double batch and I’m thinking. I should have baked a triple or quadruple batch. They’re awesome, this is a keeper.
I just made these this evening…OMG!!! They are so good! I can’t wait for my sister to make them. She will love them too! Definitely a winner!