• 150g cocoa powder
  • 180g all purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 225g butter
  • 300g granulated sugar
  • 100g light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 0.5 tsp instant coffee in 0.25 tsp warm water


  • STEP 1
    Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
  • STEP 2
    In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee.
  • STEP 3
    Add the dry ingredients and mix until incorporated
  • STEP 4
    Wrap with plastic wrap and cool in the refrigerator at least 1 hour.
  • STEP 5
    Knead the dough slightly to help soften and avoid cracks when rolling. Place between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle.
  • STEP 6
    Using a round cookie cutter, cut the dough into circles. Any scraps will have to be re-chilled before you can re-roll it
  • STEP 7
    Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325f/165c.
  • STEP 8
    Bake the cookies until they are set (about 20 minutes) be sure not to let them get too dark or the cookie will become bitter.

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