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Mocha Chip Cookies

Serves 60 mini cookies
  • Steps
  • Ingredients

Steps

  • Using electric beaters, cream butter, sugars and coffee powder together until light and fluffy and powder has dissolved. Add egg and vanilla. Beat well.
  • Combine flour, baking powder and a pinch of salt. Fold the dry ingredients into the butter mixture until it just comes together. Fold in the chocolate chips.
  • Lay out a length of baking paper. Place cookie dough in centre of the paper, using your hands to shape it into a rough log. Fold baking paper in half over the dough.
  • Holding the bottom of the baking paper with one hand, press a pastry scraper into the crease that forms between the dough and the baking paper. Move the scraper back and forth to even out the cylinder until it has a diameter of around 4cm, leaving space at the end of the paper for wrapping.
  • Tightly wrap the baking paper around the cylinder and firmly twist ends together to form tight seal.
  • Chill dough in fridge for at least 30 minutes. Alternatively the dough can be frozen to use later.
  • Preheat oven to 180C.
  • Slice chilled dough into 2cm thick rounds. Line a baking tray and lay out dough slices, leaving some space between them, as they will grow during baking.
  • Bake for about 12 minutes, until lightly golden and cooked through.
  • Allow to cool for a couple of minutes before moving to a wire rack to cool.
  • Serve with a cup of coffee.

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