I find these Brazilian Coffee Cookies fantastic for an afternoon or breakfast. Great for texture experimenting a bit. Try it out and tell us what you think.
Instant Espresso is very fine like flour and mixes in very well. Regular instant coffee would be grainy and not in powder form. You can play with fine powder and granules to change texture until you reach your preferred formula.
Chipped chocolate can be a great mocha flavor asset. I prefer dark, but, hey! It’s your call again here. Everyone seemed to like that better.
Sweeter chocolates or more sugar may bring it to an over-sweet state. I try to avoid that, but not always. hahaha.
My family (that means me) got addicted to this and my wife makes it all the time.
- 1/3 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoons instant Brazilian espresso coffee powder
- 1 tablespoons instant Brazilian coffee granules (or more of the above)
- Preheat oven to 400 degrees F (205 degrees C).
- Line baking sheets with parchment paper.
- Beat the butter, brown sugar, white sugar, egg, vanilla and milk until fluffy.
- Stir the flour, salt, baking soda, baking powder and instant coffee.
- Add to sugar mixture and mix thoroughly.
- Shape dough in 1 inch balls. If it's too soft, chill it for a while.
- Place balls 2 inches apart on prepared baking sheets.
- Flatten them to your likeness, or not.
- Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes, or until lightly browned.
My personal preference for these cookies is with brewed Brazilian coffee, especially for breakfast, or… all the time! haha
I bet you will find the gingersnap-like texture amazing!
Click here for another variation of this recipe.
Please, leave a comment about these Brazilian Coffee Cookies.