No Eggs Coffee Flavored Chocolate Cookies
Thanks to Netflix, I binge-watched Gilmore Girls last year, and was very very sad that the series ended (although it technically ended in 2007 and this was my second time watching it). But every time I saw Lorelai with a cup of coffee, which was pretty much always, I cringed. I am not a huge fan of coffee (There, I said it). I don’t hate it, but I would rather have a fruit smoothie if I could. Why, you ask? Too much coffee has made me fall sick in the past, so I like to steer clear of it. But…I love the flavor of coffee in desserts. Like these melt-in-your-mouth cookies I made two days ago.
You might have noticed from the picture that I am a novice when it comes to piping out frosting (or cookie dough in this case). Truth be told, I could eat these cookies regardless of the shape, since the aroma and flavor of the coffee is so strong that I can forget everything else that’s not ‘perfect’ about them.
What is your relationship with coffee? Love it? Love to hate it? Let me know in the comments!
Coffee Flavored Chocolate Cookies
- All Purpose Flour/Maida – 1/2 cup
- Cocoa – 1/4 cup
- Cornflour – 4 tablespoons
- Icing/Powdered Sugar – 1/2 cup
- Unsalted butter – 1/2 cup
- Espresso/Coffee decoction – 2 tablespoons
- Beat the butter and sugar using a hand mixer or stand mixer until smooth and creamy.
- In a separate bowl, sift the all purpose flour, corn flour and cocoa.
- At this point, preheat the oven to 350°F and line a baking tray with parchment paper.
- Add the sifted flour and the coffee/espresso into the butter-sugar mixture and mix until smooth.
- Pour this mixture into a piping bag fitted with a star nozzle and pipe stars onto the parchment paper lined baking tray.
- Bake for 12 to 15 minutes (see notes). Take the cookies out of the oven and allow them to cool in the tray for 5 to 10 minutes before transferring them onto a cooling rack to cool completely.
Nutrition Per Serving*: Calories – 28; Fat – 2 grams; Protein – 0 grams; Carbs – 3 grams; Fiber – 0 grams
- This recipe is adapted from here. I love Anushruti’s style of writing and cooking, and her website holds a special place for me, since she hails from the same state that I do, back in India.
- I used very strong filter coffee decoction to make these cookies, so I added 1 tablespoon extra sugar to adjust the bitterness.
- The time taken for the cookies to bake depends on the size of the cookies. The tip I used to pipe these cookies is the Ateco open star tip #827. If you use a smaller tip, or decide to make smaller sized cookies in any shape, the time taken might be lesser (around 8 to 10 minutes).
- I left the cookies on the cooling rack and forgot about them for a few hours. Since the weather was really humid, the cookies seemed a little ‘not crunchy’ on the outside to me, so I put them back in the oven for 5 minutes just to get them ‘crisp’ on the outside.
- * Nutritional information from MyFitnessPal