I’ve seen coffee bean cookie recipes on YouTube and on the net for some time now. I thought they are too cute (aren’t they?!) and always wanted to try making some. The recipe below is based on BakeAlish’s recipe, with a few tweaks to suit my taste better.
- 3-5 grams instant coffee powder / freeze-dried coffee (Personally, I find 5 grams too strong, so I use less than that. But adjust to your preference accordingly.)
- 10 ml hot water
- 130 grams plain flour
- 12 grams cocoa powder
- 45 grams cornstarch
- 80 grams unsalted butter
- 70 grams icing sugar
- 20 grams white sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Combine the hot water and coffee together. Mix until coffee is dissolved, and set aside.
- In another bowl, combine the flour, cocoa powder, and cornstarch. Mix well and set aside
- In a bigger bowl, add the butter, icing sugar, and white sugar. Beat until smooth.
- Add the egg yolk in the butter mixture and continue beating. Add the coffee mixture and vanilla to it and beat.
- Add in the flour mixture and fold until you form a smooth dough.
- Cling wrap the bowl and refrigerate for 30 mins.
- Pre-heat the oven at 175 ℃.
- In a baking tray lined with baking paper, take a tablespoon of the dough and form into oblongs. Make a shallow cut in the middle using a knife (see photo below).
- Place the cookies back in the fridge (or freezer) for 5 minutes.
- Bake for 12-15 minutes, or until top is set. Remove from the oven and let it rest in the baking sheet for 5 minutes. Let the cookies finish cooling in a wire rack.
Enjoy your coffee fix!