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Coffee Bean Cookies
Instructions
Prepare the ingredients according to the list above. All products should be at the same temperature, so they should be taken out of the refrigerator one to two hours before starting the preparation.
First, let's prepare the dry ingredients on the work surface.
Mix the dry ingredients together and sift them through a fine-mesh sieve. Sifting is essential since cocoa may have lumps that need to be broken up. The flour also needs to be sifted to aerate it. Set the prepared ingredients aside for now.
In a deep mixing bowl, where we will knead the dough, place the softened butter, add all the sugar and the pinch of salt.
Beat the mixture with an electric mixer or blender whisk for one to two minutes total. Add the egg yolk to the mixture and beat for another couple of minutes total.
Add the sour cream and the instant coffee (the coffee should be properly finely ground). Beat for another couple of minutes total.
In two to three gradual stages, add the dry ingredients and mix everything thoroughly together.
Initially, knead the mixture using a silicone spatula.
When it becomes difficult to knead the mixture with the spatula, continue kneading it with your clean hands. Do not knead the dough for too long, or it will become too dense and tough.
Transfer the finished dough to food cling wrap, form a square or rectangle. Wrap it tightly and place it in the freezer for thirty minutes total.
After thirty minutes, take the dough out of the refrigerator and divide it into equal parts. These will be our future cookies, and the smaller the squares, the corresponding size of the "beans" will result.
Form a "bean" shape in three stages. First: from each piece, shape a round "ball". Second: then roll the "ball" into the shape of an "acorn". Third: using a wooden toothpick, press in a small groove along the centre. In the end, we have a cookie preparation "coffee bean".
Place the cookies on a baking sheet lined with parchment paper, leaving small space between them. By this time, the oven should already be preheated to 180 degrees Celsius.
Bake the cookies in the oven for twenty to twenty-five minutes total, on the top-and-bottom baking mode. The "coffee beans" cookies should be soft, so be careful not to overbake them.
Take the cookies out of the oven and let them cool on the table briefly.
Coffee bean cookies can be lightly dusted with powdered sugar. Or you can leave them uncoated, making them look even more like natural coffee beans.Serve the fragrant cookies alongside a cup of hot coffee, latte or cappuccino.We recommend making coffee bean cookies; you will definitely enjoy them, as will your family and loved ones at the table.
Tips
- 1
Use finely ground instant coffee rather than coarse coffee grounds, since coarse grounds remain visible as gritty pieces in the finished cookies. The brief search for finely ground instant coffee genuinely matters for the most beautifully smooth finished texture every single time. Espresso powder also works absolutely brilliantly as an alternative for an even more intense coffee flavour profile.
- 2
Sift the cocoa with the flour before adding to the dough, since cocoa lumps disappointingly easily and would otherwise produce dark spots in the finished cookies. To pair these beautifully aromatic coffee bean cookies with another properly classic homemade cookie recipe for variety in your tea-time menu, try our beautifully tender coconut flake cookies as a contrasting tropical-flavoured alternative.
- 3
Chill the formed dough briefly in the freezer before shaping the individual cookies, since the brief chilling time properly firms up the butter and produces noticeably more well-defined finished bean shapes. The brief patience for proper chilling genuinely matters for the most beautifully shaped finished cookies every single time at home.
- 4
Press the small centre groove into each cookie with a wooden toothpick before baking, since this small detail is what gives the cookies their iconic coffee-bean appearance. For another properly classic homemade dessert recipe to add variety to your weekly baking menu, try our beautifully aromatic orange biscuit in the oven as a contrasting citrus-flavoured cake alternative for properly varied tea-time treats.
FAQ
Can I use real ground coffee instead? +
Yes, finely ground regular coffee beans can be substituted for instant coffee, though the finished result will have noticeable coffee grounds visible in the texture. Use about 1 tablespoon of finely ground regular coffee in place of the 2 teaspoons of instant coffee for a similar finished caffeine intensity. Espresso powder produces the most properly intense finished coffee flavour with the smoothest texture. Decaffeinated coffee also works absolutely brilliantly for those who prefer a caffeine-free finished version of these cookies.
How long do these cookies keep? +
Store the cooled coffee bean cookies in an airtight container at room temperature for up to one week for best results. The cookies actually become noticeably more flavourful during the first day as the coffee aroma properly develops in the cooled crumb. For longer storage, freeze the cooled cookies in airtight containers separated by parchment paper for up to two months. Thaw briefly at room temperature for about 10 minutes before serving for the best finished texture without any loss of original quality.
Can I add chocolate chips? +
Absolutely. Fold a small handful (about 50 grams) of mini chocolate chips into the dough during the final mixing stage for properly chocolate-rich finished cookies. White chocolate chips also work beautifully and contrast nicely against the dark coffee-cocoa dough. Avoid adding too many chips, since this can affect the iconic bean shape during forming. Chopped dark chocolate, cacao nibs, or even small chunks of espresso-flavoured chocolate also work as interesting alternative additions for varied finished flavour profiles.
Can I make these without coffee? +
Yes, simply omit the instant coffee and increase the cocoa powder to about 25 grams for a properly chocolate-only finished version. The cookies still hold their iconic bean shape and look beautifully appropriate as decorations for chocolate-themed desserts. Add a small pinch of cinnamon for warmth, or substitute the coffee with finely grated orange zest for a chocolate-orange version. The variations are endless thanks to the properly versatile base dough recipe that adapts beautifully to many flavour additions.
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