Recipe: Coffee Mocha Cookies

The ultimate coffee-lovers cookie.

There’s a new cookie in Epcot this year: the Coffee Mocha Cookie! You can find this new cookie at the Mele Kalikimaka Holiday Kitchen located between World Showcase and the Imagination! Pavilion. If you can’t make it to the park to get this cookie, try making it at home! 

Coffee Mocha Cookies

Yields 24 cookies

Ingredients:

Cookies

• 1 cup flour

• 1 cup cocoa powder

• ½ cup + 2 tablespoons granulated sugar

• ½ cup + 2 tablespoons brown sugar 

• 2 teaspoons vanilla extract

• 2 tablespoons instant espresso powder

• 6 tablespoons unsalted butter, melted

• ½ teaspoon salt

• ½ teaspoon baking soda

• 2 egg whites

• 1 cup extra granulated sugar for rolling

Icing

• 1 stick of butter, softened

• 2 cups powdered sugar 

• ½ tablespoon instant espresso powder

• ½ tablespoon hot water

• 1 tablespoon heavy cream

Assembly

• Cacao nibs

• Chocolate-covered espresso beans

Instructions:

Cookies

1. Preheat your oven to 350ºF and line a baking sheet with parchment paper. 

2. Sift flour, cocoa powder, espresso powder, salt, and baking soda into a mixing bowl and stir to combine.

3. To a stand mixer bowl, add butter, brown sugar, granulated sugar, egg white, and vanilla extract and mix on medium speed to combine.

4. Add the dry ingredients into the wet ingredients in the mixer and mix until a dough is formed. 

5. Use a cookie or ice cream scoop to portion off a piece of the dough, and roll it into a ball.

6. Toss the cookie dough ball in a bowl of granulated sugar until coated and place on your baking sheet.

7. Bake for 8-10 minutes.

8. When you remove them from the oven, use a glass or bowl to squish down the baked cookies so they are flatter. 

9. Transfer to a wire rack to cool.

Icing

1. In a stand mixer bowl, beat the butter with the paddle attachment for 5 minutes on medium speed. 

2. Sift the powdered sugar to remove any lumps and divide into two.

3. Add the first cup of powdered sugar into the bowl and mix for 5 minutes.

4. Add in the second cup of powdered sugar into the bowl and mix for 3 more minutes.

5. In a small bowl, combine the instant espresso powder and hot water. 

6. Add the espresso mixture and heavy cream to the bowl of the stand mixer and mix for 3 more minutes. 

Assembly

1. Spread a layer of icing on each cookie. 

2. Sprinkle with cacao nibs and top each cookie with a chocolate-covered espresso bean.

Review:

If you love coffee, you’ll love these cookies! Every element of the cookie is infused with delicious coffee flavor. The chocolate pairs very nicely with the espresso flavor. These cookies would also be good without the icing and toppings if you want to simplify it. You can make them as big or small as you want when you’re rolling out the cookie dough balls.

Don’t forget to check out the rest of our holiday baking recipes!