These mocha cookies have officially been re-named ‘sweary cookies’ because they caused me to swear a lot trying to make them. After mucking around trying to bake them on a hot day where the dough was too soft to manage, a couple of oven burns on my arm and a piping hot tray of cookies and the hot oven shelf nearly falling out onto my feet, these cookies finally got baked. My abysmal baking skills strike again!

Both bitter and sweet (yes it works!), have these crisp mocha cookies on hand for a perfect afternoon tea snack.

Thank goodness they taste amazing – both sweet and bitter at the same time. It is a weird combination that works.

My mocha cookies are a spin on a recipe for cappuccino cookies from an old cookbook called ‘Easy Chocolate’ I have in my collection. So why bake when it is clearly not my forte? Well, to round out the year, this month’s Recipe ReDux asked us to re-invent a recipe from a cookbook on a page that was any combination of the year 2016 (mine was on pages 60 and 61!). Plus, I figure I am never going to get better without practice.

Both bitter and sweet (yes it works!), have these crisp mocha cookies on hand for a perfect afternoon tea snack.

Anyway, I guess what this shows, is that if I can make these mocha cookies, pretty much anyone can!

Print

Mocha Cookies

Both bitter and sweet (yes it works!), have these crisp mocha cookies on hand for a perfect afternoon tea snack.
  • Author:
  • Prep Time: 45 mins
  • Cook Time: 12 mins
  • Total Time: 57 minutes
  • Yield: 40
  • Category: Cookies

Ingredients

  • 5g ground coffee
  • 1 tbspn hot water
  • 225g softened butter
  • 125g caster sugar
  • 1 egg yolk
  • 1 tspn vanilla essence
  • 280 g plain flour
  • pinch salt
  • 120g milk chocolate melts

Instructions

  1. Combine coffee and hot water to form a paste
  2. Cream butter and sugar with a hand or stand mixer until mixture turns pale
  3. Add egg yolk, vanilla and coffee paste and beat well
  4. Sift flour and salt into the mixture and stir well until combined – it will take a little while to come together to form a dough
  5. Halve the dough, wrap each portion in cling wrap and chill in the fridge for 30-60minutes
  6. Pre-heat oven to 160C fan-forced (320F) and line two baking trays with baking paper
  7. Roll out dough between two sheets of baking paper to 0.5cm thickness, then cut out cookies with your favourite cutter
  8. Transfer cookies to lined trays allowing some space between each cookie.
  9. Bake for 10-12 minutes or until a light brown colour and then cool on wire trays
  10. While the cookies are cooling, melt the chocolate in the microwave according to the packet instructions
  11. Pour melted chocolate into a zip-lock bag and then snip off a tiny corner to turn it into a piping bag. Pipe chocolate on the cooled cookies, then leave to set

Both bitter and sweet (yes it works!), have these crisp mocha cookies on hand for a perfect afternoon tea snack.

Don’t leave me feeling so alone – tell me about your baking fail in the comments below.

Both bitter and sweet (yes it works!), have these crisp mocha cookies on hand for a perfect afternoon tea snack./div>

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