cocoa-dusted coffee cookies
- 120g unsalted butter, chopped and softened
- 1½ cups (265g) light brown sugar
- ⅓ cup (115g) golden syrup
- 1 egg
- 1 teaspoon vanilla extract
- 2¼ cups (335g) plain (all-purpose) flour
- ¼ teaspoon bicarbonate of (baking) soda
- 1 tablespoon finely ground coffee beans
- ½ cup (50g) cocoa powder, sifted
- Preheat oven to 180°C (350°F). Line 3 large baking trays with non-stick baking paper. Place the butter, sugar and golden syrup in the bowl of an electric mixer and beat on high speed for 3 minutes or until pale and fluffy. Add the egg and vanilla and beat to combine. Add the flour, bicarbonate of soda and coffee and beat until just combined.
- Roll 2-teaspoon portions of the dough into balls and place on the trays. Bake for 10–12 minutes or until golden brown. Transfer to a wire rack to cool for 10 minutes. Place the cocoa and cookies in a medium bowl and toss to coat. Return to the wire rack to cool completely, before serving. Makes 38
donna hay team
Hi Alev, by teaspoons we mean heaped teaspoons - not flush teaspoons - this may be the reason you finished up with so many cookies. Ours would be bigger than flush teaspoons and would cook in the time required. If they were smaller they would cook too fast - meaning they might be dry and a little bitter. this will not help with the dusting of cocoa. Also, we used regular brown sugar in the recipe not dark. The dh team
donna hay team
Hi KA, first double check that your bicarb of soda is still in date - this might hinder the rising. And be sure to thoroughly mix the bicarb soda into the flour before you combine it with the other ingredients. The dh team
K A
Decadent and delicious! Though mine didn’t rise! Any tips to get them as pictured? Thanks.
donna hay team
Hi Hilary, the coffee in the capsule will be very finely ground in comparison to a crushed coffee bean. Plus, one capsule might be too much coffee. But you could give it a try or you can use chocolate covered coffee beans, crushed or instant coffee. Happy baking!
Alev Esmer
Recipe needs to indicate which kind of brown sugar. It made more than 50 cookies using a 2tsp measure and took about 15 minutes to bake.The main issue is the cocoa dusting. I followed the recipe for the first batch. They came out inedible with cocoa turning into a bitter paste. For the other ones, I waited more than 20 Minutes and dusted the cocoa powder on the cookies. They were better.
Hilary Little
I guess you could use a coffee capsule, Nespresso for example? Maybe 2 capsules?
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