Hello everyone! I hope you’re all studying hard for your exams. Although it’s important to make use of every minute to stuff that textbook in your memory, it’s always good to relax and get some oxygen into your brain!
You’re probably thinking, “How do you have so much time to bake during exam season?” Well, I’m “lucky” to have had all my exams within the span of 4 days, which ended last Tuesday. It was stressful, but at least now I’m stress-free to do whatever I want 🙂
So today, I bring to you my newest creation, Coffee Bean Cookies! Whether you’re on the go or needing something to munch on for late-night study sessions, this is the perfect treat to get your caffeine fix!
1/4 Cup Flour
2 Tbspn Cocoa Powder
1/4 Tspn Baking Powder
1 pack of Starbucks VIA Instant Coffee Powder
A pinch of salt
2 Tbspn Softened Butter
3 Tbspn White Sugar
*These measurements make 53 coffee bean cookies. The numbers look a bit weird because they’re actually cut from a recipe for regular cocoa cookies. Of course, you can always double or triple this recipe to make 100s of coffee bean cookies!
1. Preheat the oven to 375 degrees
2. Cream together the butter and sugar. Then, add the egg and mix well
3. Sift together the flour, cocoa powder, baking powder, instant coffee powder, and salt. Add the dry ingredients to the wet ingredients
4. Form the dough into tiny ovals on a baking sheet. *Be sure to size the ovals so that they are 3/4 as small as the size you want them to be after they bake. They WILL expand when they bake, so make them smaller just to be on the safe side
5. Using a tooth pick, lightly press on the surface of each oval to make the “dents” that coffee beans usually have. Since the cookies expand when they bake, make the dent at least half the thickness of the cookie
6. Bake cookies for 10-12 minutes. If your cookies expand too much and the dents end up being non-existent, you can take them out at the halfway mark (5 minutes) and remake the dents