I made these cookies with a minimal amount of sugar (I don't think you could go lower than this) so that these cookies were more of a play on the bittersweet flavour of coffee beans and cocoa powder. I roll all of my icebox cookie doughs in turbinado because I am addicted to those crunchy edges. These bittersweet cookies were the perfect canvas for some powdered sugar stencilling. If you prefer a sweeter cookie, just double the sugar (use 100 grams granulated sugar in the cookie dough, which comes out to ½ cup).
They are a slice-and-bake cookies so you should actually chill the dough overnight. If you want other slice-and-bake cooke recipes, try these fruitcake cookies, vanilla sablés, or another kind of chocolate cookie, chocolate sablés.
Bittersweet cocoa coffee cookies
- 281 grams bleached all-purpose flour 2 ¼ cups
- 10 grams Cacao Barry extra brute cocoa powder 2 tbsp
- ¼ teaspoon Diamond Crystal fine kosher salt
- 1 ½ tablespoon ground coffee beans I literally mean ground coffee beans, not instant coffee!
- 173 grams unsalted butter ¾ cups, room temperature
- 50 grams granulated sugar ¼ cup
- 1 teaspoon pure vanilla extract
- 3 tablespoon whole milk (3.25 % fat)
- 50 grams turbinado sugar ¼ cup
- icing sugar to stencil or sprinkle on top before serving
- Whisk together the all-purpose flour with the cocoa powder, salt, and coffee grinds. Set aside.
- In the bowl of an electric mixer fited with the paddle attachment, cream together the butter and the sugar.
- Add the vanilla and beat in, scraping down the sides of the bowl as needed.
- With the mixer running on low, add the flour mixture gradually. Then add the milk. Beat until a dough forms.
- Dump the dough onto a clean work surface and pat together into a 7 ½-inch log. I pressed my cookie dough into a a rectangle so that my cookies would be pretty square (about 1 ¾"x1 ¾"). Roll the log of cookie dough in turbinado, pressing into all sides. Wrap in plastic wrap and store in fridge over night.
- Preheat the oven to 350ºF. Line a baking sheet or two with parchment.
- Unwrap the cookie dough and slice to about ¼" thick. You should get about 30 thin-ish cookies. Space them out on your baking sheet and bake for about 15 minutes until the surface looks dry.
- Cool a couple minutes on the baking sheet before transferring to a rack to cool completely.
- Stencil or sprinkle with lots of powdered sugar. Watch the gif on Instagram to see what I mean!