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Mocha Cookies


  • Author: Wholesome Patisserie
  • Prep Time: 20 min
  • Cook Time: 15min
  • Total Time: 35 minutes
  • Yield: 20-24 cookies 1x

Description

Created in one bowl and baked in 15 minutes. These scrumptious cookies are made with cocoa powder and infused with coffee, making the most delicious mocha flavoured home baked cookies! 


Scale

Ingredients

  • Cookies
  • 2 cups (300g) plain all-purpose flour, you may also use gluten free all purpose flour 
  • 160g unsalted butter, cubed and chilled
  • 1 cup (185g) light brown sugar
  • 1/4 cup (25g) cocoa powder 
  • 3 tsp (10g) instant coffee grounds or powder, must be dissolvable 
  • 1 large egg (56g in shell)
  • 2 Tbsp (40g) maple syrup
  • Chocolate Drizzle
  • 50g dark chocolate block of choice, melted 

Instructions

  1. Cookies
  2. Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper and set aside. 
  3. In a large mixing bowl, add flour. Then add cold cubed butter and using your hands, rub the butter into the flour until it reaches the consistency of coarse bread crumbs or wet sand, approx. 2 minutes.
  4. Add brown sugar, cocoa powder and coffee. Mix until well combined. 
  5. Make a well in the middle, add egg and lightly whisk with a fork. Pour in maple syrup.
  6. Using your hands, mix everything together to form a dough. 
  7. Pick up approx. 1 tablespoon and roll into a smooth ball. Flatten ball in the palm of your hand to form a round disc then place on lined tray. Alternatively, place on lined tray and press down with the palm of your hand to flatten out into a round disc. 
  8. Repeat with remaining dough, leaving about 5cm space between each biscuit.
  9. Bake for 12-15 minutes or until golden around the edges and the biscuits come away easily from the parchment paper. 
  10. Remove and cool on pan for 2 minutes. 
  11. Transfer to a wire rack to cool completely. 
  12. Chocolate Drizzle
  13. Drizzle each cookie with the melted dark chocolate. Set aside and allow them to set.
  14. Serve and enjoy!
  15. Store in an airtight container, in the pantry, for 1 week.