Cocoa Cookies

You'll love these simple yet gorgeous cocoa cookies full of cocoa flavor, hints of coffee, and crackly tops! They are outrageously delicious, easy to customize, fun to make, and perfect for the holidays.

Prep Time15

Cook Time15

Chilling time1

Total Time4

Course: cookies

Cuisine: vegetarian

Keyword: cocoa cookies

Servings:

Calories: 88kcal

Author: Katia

Ingredients

½ cup (115 grams) Unsalted butter, softened to room temp
⅔ cup (135 grams) brown or white sugar
1 medium-sized egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon instant coffee
1 ⅓ cup (160 grams) all-purpose flour
½ cup (50 grams) unsweetened cocoa powder
½ teaspoon baking powder
⅛ teaspoon salt
¼ cup demerara sugar, optional

Instructions

Add the flour, cocoa powder, salt, and baking powder to a bowl and whisk until combined. Next, add two teaspoons of hot water to a bowl, and stir in the instant coffee until dissolved. Set aside.
In a large bowl, using a handheld beater or a a bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until very soft and creamy for 1 minute. Add the sugar and beat it together at medium to high speed until smooth and creamed for another minute. Reduce the speed, add the egg, and beat until combined.
Next, add the vanilla and coffee to the mixture. During these steps, you might need to stop and scrape down the sides and up the bottom of the bowl, then beat again.
On low speed, beat in the flour and cocoa mixture until thoroughly combined, but do not overmix.
Transfer the cookie batter to a bowl, cover it with plastic wrap, and refrigerate it for at least 30 minutes, ideally 1 hour.
Meanwhile, preheat the oven to 350°F/177°C and line 2 large preparred baking sheets with parchment paper or leave them unlined (but do not grease the pan).
Remove the cookie dough from the fridge and roll it into 24 balls before baking. Each portion should weigh 20 grams/0.7 oz to make them the same size, or measure about one tablespoon of dough or a cookie scoop. Roll them in demerara or regular sugar (optional), then, using your fingers, gently press them to flatten them slightly.
Bake for about 13 minutes, a maximum of 15. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely. Enjoy the cool cookies for your favorite cup!

Notes

How to measure the ingredients: I always recommend a kitchen scale, but if you use cups, please use the spoon & level method. Spoon the flour into the measuring cup (do not press it), then use the back of a knife to level off the top of the cup. Don’t scoop the flour out of the bag with your measuring cup because you could have more flour than you need for the recipe and a dry cake. I recommend using a kitchen scale for a more accurate measurement.

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition