There are some, who need no introduction, and mocha cookies are one among them. It’s incredible concoction of cocoa and coffee, dense and smooth texture, these are one among the crowd pleaser. The dough is dense and bursting with the cocoa flavour.
They were also a part of my diwali give aways. To give it some more diwali (festival of lights) feel, I draw the diya (lamp lit with oil) symbol on each cookie, and wrapped them to bid audio.
Hope you all enjoy these cookies as much as we did .
- 1 1/4 cups confectioners sugar/icing sugar
- 3/4 cup semi sweet cocoa powder
- 2 cups all purpose flour
- 1/4 cup corn flour/corn starch
- 1 1/2 cups butter (unsalted) softened at room temperature
- 2 1/2 tbsp instant coffee powder
- 2 tbsp warm milk
- 1 vanilla bean scraped
- pinch of salt (leave it if using salted butter)
Method – Pre heat the oven at 325°F or 160°C. Grease the cookies tray with butter and keep it aside.
- Sieve flour app purpose flour, corn flour together and keep it aside.
- Add instant coffee powder to warm milk and stir until well-combined.
- In a large mixing bowl add butter and confectioners sugar until it becomes light in color and fluffy. Stir in the cocoa powder. Add milk and coffee mixture (from step 2), scraped vanilla bean and beat until all ingredients come together.
- Gently fold in the flour (from step 1) and mix until combined.
- Now transfer this dough on the greased cookies sheet (alternatively you can line up the cookie sheet with parchment paper). Gently press the cookie dough to form an even layer and bake it for about 20 minutes or until the top layer looks dry and the toothpick inserted in the cookie comes out clean.
Makes about 30 medium size cookies. Stores well for a week at room temperature in an airtight jar and for a month when refrigerated.