Whoever came up with the glorious combination of chocolate and coffee for a flavor dubbed mocha should have a special place in cooks’ heaven. If you’re a mocha fan, then these cookies are for you.
1 tablespoon instant espresso powder
2 tablespoons boiling water
8 tablespoons (1 stick) unsalted butter, softened and cut into small pieces
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
3 tablespoons unsweetened cocoa powder
11/3 cups all-purpose flour
Pinch of salt
1 cup confectioners’ sugar
1. Preheat the oven to 350°F, and grease 2 baking sheets with butter. Combine coffee powder and water in a small bowl, and stir well to dissolve coffee. Set aside.
2. Combine butter and sugar in a mixing bowl, and beat at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, and beat well. Add cocoa powder and coffee mixture, and beat well, scraping the sides of the bowl as necessary. Reduce the speed to low, and add flour and salt. Beat until just combined.
3. Form dough into 1-inch balls, and place them 1 inch apart on the prepared baking sheets. Bake for 15 to 18 minutes, or until firm. Remove the pans from the oven.
4. Sift confectioners’ sugar into a low bowl, and add a few cookies at a time, rolling them around in the sugar to coat them well. Transfer cookies to a rack to cool completely.
Note: The cookies can be stored in an airtight container at room temperature up to 3 days, or they can be frozen up to 3 months.