Today is Day 2 of the 24 Days of Christmas Baking, and I’m really getting into the spirit. I’ve been battling a cold for the last few days — most of the family has, in fact — but I still managed to make these chocolate-and-coffee cookies. This is the fourth or fifth time I’ve made the recipe, and I think this batch turned out the best so far.
I’m planning ahead for the 24-day series to ensure a good variety of cookies, squares, and tassies with different ingredients, techniques, and presentations. If you’ve tried any of these treats in past years and have a request, feel free to suggest one — I already have a request for Santa’s Whiskers!
Cookies come in many forms: cutouts, drop cookies, icebox cookies (like yesterday’s Lemon Meltaways), and ball cookies. Today’s Café Mocha Cookies are made by dropping or forming the dough into balls before baking. Often the dough balls are rolled in sugar — and sometimes in nuts or other coatings — before going onto the baking sheet.
These Café Mocha Cookies have a cake-like texture: crisp and sugary on the outside, moist and tender in the center. Like all the recipes I’ll share over the next 24 days, these freeze well in plastic containers or freezer bags until you’re ready to serve them. The recipe below is a slight adaptation from one in Better Homes and Gardens’ Christmas Cookies magazine.
When the ingredients are combined, the mixture resembles a cake batter more than a traditional cookie dough. Scoop a tablespoon-sized portion of batter, drop it into a bowl of sugar, and lightly coat it. Roll the sugar-coated portion between your hands to shape an even ball, then drop it back into the sugar and coat it a second time for a nice sugary crust.
Arrange the dough balls about 2 inches apart on a parchment-lined baking sheet. Bake in a preheated 350°F oven for 8–10 minutes, until the edges are set and the tops have a delicate cracked appearance. Transfer the cookies to a wire rack to cool.
These cookies are great for gifting, cookie trays, or enjoying with a warm cup of coffee. They freeze well, so you can bake ahead and have them ready for the holidays.
Café Mocha Cookies
Ingredients
- 1/3 cup butter , softened
- 1 cup packed light brown sugar
- 3/4 cup cocoa powder
- 2 tsp instant coffee granules
- 2 tsp water
- 2 egg whites
- 1/3 plain yogurt
- 1 1/2 cups flour
- 1/3 cup sugar
Instructions
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In an electric mixer, cream together the butter, brown sugar and cocoa powder.
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In a small bowl, stir together the water and instant coffee granules until the crystals dissolve.
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Add the dissolved coffee, egg whites and yogurt to the mixer and beat until smooth and creamy.
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Slowly add the flour. The mixture will resemble a cake batter when it’s done.
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Drop a tablespoon-sized amount of batter into the bowl of sugar. Lightly coat the dough, roll it in your hands to form an even ball, then drop it back into the sugar and coat a second time.
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Place the balls 2 inches apart on a parchment-lined cookie sheet. Bake in a 350°F oven for 8–10 minutes. Let them cool on a wire rack.
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