I set out to bake my second batch of weekly church bake sale cookies and wanted something new. Something different. I had already made Oatmeal Butterscotch Chip cookies so I wanted a chipless cookie. I opened up my trusty Betty Crocker Cookbook and decided to try the Mocha Cookie recipe. I had all of the ingredients on hand, which is not always the case with unique recipes such as this. I was excited to get to use my friend Emily's gift of Dominican coffee grounds too!
These cookies are simple to make, but do require a little extra time and effort with the rolling and cutting (not my favorite thing.) I have not yet heard outside reviews of this cookie, but here are my thoughts. They are a thin, crunchy cookie with good coffee flavor. I believe they would be a perfect cookie to have with a hot drink. Also, I haven't topped them with the caramel drizzle which might make them perfect. Let me know if you try this topping!
Ingredients
1 large egg
2 Tbsp instant coffee crystals
1 cup sugar
1/2 cup butter or margarine, softened
1 1/2 tsp vanilla
1 1/2 cup all purpose flour
1/2 cup baking cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
for the caramel drizzle
1 3/4 cups powdered sugar
1/4 cup caramel topping
1/4 tsp vanilla
~2 Tbsp milk
In medium book, beat egg and coffee crystals with mixer on medium speed until crystals dissolve. Add sugar, butter and 1 1/2 tsp vanilla. Beat on medium until light and fluffy. Stir in remaining cookie ingredients. Cover and refrigerate at least 1 hour until chilled.
Heat oven to 375. Roll dough 1/8 inch thick on lightly floured surface. Cut with 2 1/2 inch cookie cutters. On ungreased cookie sheet, place dough 1 inch apart. Bake about 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely; about 30 minutes.
In small bowl, mix powdered sugar, caramel topping and vanilla until crumbly. Stir in just enough milk until smooth and thin enough to drizzle over cookies.
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