Chocolate cookies with coffee
4 servings
75 minutes
Chocolate cookies with coffee are a true delight for lovers of rich flavors. This treat combines the bitter note of cocoa and the deep aroma of coffee, creating a perfect balance of sweetness and bitterness. In Europe, such a dessert is valued for its ability to complement morning coffee or serve as a cozy treat for evening tea time. The smooth texture of chocolate and the crispy crust make each cookie perfect for dipping in milk or coffee. Powdered sugar crystals add an elegant touch, while the slight bitterness of instant coffee reveals a complex flavor profile. It can be served at festive tables or used as a morning energy boost. The history of such cookies traces back to traditional European coffee snacks created to maintain energy and good mood.
1
Beat the softened butter with sugar using a mixer, add an egg and beat again.
- Butter: 100 g
- Sugar: 100 g
- Chicken egg: 1 piece
2
Add melted chocolate to this mixture and whisk.
- Chocolate: 100 g
3
Mix flour, coffee (dry), cocoa, baking powder, and salt. You can use less flour (100 g). Then the dough will be thinner, and the cookies will spread more while baking.
- Wheat flour: 150 g
- Instant coffee: 2 teaspoons
- Cocoa powder: 4 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
4
Combine the liquid and dry mixtures. Wrap the dough in plastic wrap and place it in the freezer for 30 minutes.
5
Then tear off pieces of the dough and roll them into balls the size of a walnut. Coat each ball generously in powdered sugar.
- Icing sugar: to taste
6
Line the baking tray with parchment and place the cookies 5 cm apart.
7
Bake at 180 degrees for 13-15 minutes, no more, to avoid drying out.
