- 1/2 cup softened unsalted butter (100-115 grams)
- 3/4 cup of icing sugar (95 grams)
- 1 egg yolk
- 1 tbsp of instant coffee
- 2 tbs milk or cream (to dissolve coffee)
- 20 grams of dark chocolate (optional)
- 3 tbsp cocoa powder (25 grams)
- 1+ 1/4 cup of all purpose flour (160 grams)
In a mixing bowl cream together softened butter, egg yolk and icing sugar with an electric handheld or a stand up mixer.
Warm up the milk (or cream) enough to be able to dissolve the instant coffee.
Melt the chocolate and add to the milk coffee mixture along with cocoa powder.
Combine the cocoa-coffee mix with butter and sugar in the bowl until fully incorporated.
Start gradually whisking in the flour.
Using an ice cream scoop or with a tablespoon making sure each scoopful is in equal amounts measure enough dough to roll into small ball shapes. This is important for evenly baked cookies.
You may also use a kitchen scale in order to make sure that the cookies were equal I decided to use a kitchen scale. The portions of about 30 grams proved to be perfect for each cookie.
Roll dough between palms of hands to achieve small rounded ovals.
With a chopstick press gently along the diameter of the oval.
Bake the cookies for 10 to 12 minutes in a preheated 350 F (170 C) oven on the middle rack.
Be careful not to overbake! It may be hard to tell when the cookies are done due to the lack of usual browning.
Take the cookies from the oven and let them rest for a few minutes on a baking tray. After transfer them from the baking tray to a cooling rack and allow them to cool completely.
Best enjoyed with a cup of coffee or a glass of milk!