by: Kate McMillan
Cook Time
12 minutes
Prep Time
20 minutes
Yield
24 cookies
Total Time
12 minutes
Prep Time
20 minutes
Yield
24 cookies
summary
A perfect way to perk up coffee hour, these bean-shaped chocolate espresso coffee bean cookies have a lovely chocolatey flavor with delectable coffee undertones without being overly sweet. Make sure to chill the dough before and after forming them into coffee bean shapes. These coffee bean cookies will hold their shape best if they go into the oven cold.
ingredients
- â…“ cup unsalted butter
- ⅔ cup powdered sugar (confectioner’s sugar)
- 1 large egg yolk
- 2 tablespoons espresso coffee, cooled to room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- Big pinch of kosher salt
directions
- In a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar until well combined. Add the egg yolk followed by the espresso and vanilla extract.
- In a mixing bowl, whisk together the flour, cocoa powder and salt. Add the dry ingredients to the wet, and mix until just combined. Shape into a disk, wrap tightly in plastic wrap, and transfer to the refrigerator for one hour.
- Preheat the oven to 350°F. Line a baking sheet with a Silpat mat or parchment paper.
- Working on a board lightly dusted with flour, cut the dough into four equal pieces. Place three of the pieces back in the refrigerator. Working with one piece of dough at a time, roll the dough into a ¾-inch thick log. Cut the log into 6 equal pieces and then, using your hands, shape the dough into a coffee bean shape by squeezing the ends closed and flattening the top. Using the tip of a small spoon, make an indent, lengthwise, on the top of each cookie, about ⅓ of the way through the cookie. Transfer the prepared cookies to the freezer while you repeat this process with the rest of the dough. The cookies should be in the freezer for about 15 minutes before baking.
- Place the cookies on the prepared baking sheet about an inch apart, and transfer to the oven. Bake for 12 minutes, and let the cookies cool on the pan for five minutes.
notes
Use prepared liquid espresso, not beans or grounds.
If you aren’t able to use espresso, you can use regular dark roast coffee.
Let cookies cool on the pan for best results.
Cookies can be stored for a few days in an airtight container.
