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Mocha Brownie Cookies

Mocha Brownie Cookies

Adapted from here.
Servings 24 cookies
Author Brandon Matzek


  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/3 cup unsweetened dark cocoa powder
  • 2 teaspoons good quality instant coffee
  • 1/2 teaspoon fine grain sea salt
  • 1/4 teaspoon baking powder
  • 1 stick (1/2 cup) unsalted butter, softened*
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sparkling white sprinkles


  1. Add flour, cocoa powder, instant coffee, sea salt and baking powder to a medium bowl, whisking to combine. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed until fluffy (about 2 minutes). Mix in the egg and vanilla extract, scraping down the sides as needed. In 3 additions, mix in the dry ingredients just until combined. Don’t overmix here. Scrape cookie dough on to a lightly floured work surface, and gently roll into a log that’s 2-inches in diameter. Cover the entire surface of the dough with sprinkles, and roll back and forth several times to make them stick. Wrap dough tightly in plastic, and chill in the freezer for 1 hour.**
  2. Preheat an oven to 350°F, and place an oven rack in the middle position. Slice log into 1/4- to 1/2-inch thick rounds, and place on a parchment-lined baking sheet, leaving 1 inch of space between each cookie. Bake until the cookies are set around the edges and slightly puffed in the center (9 to 11 minutes). Let rest for 1 minute on the baking sheet, then transfer to a wire rack to cool.

Recipe Notes

* To achieve the right texture here, the butter must be softened at room temperature for a few hours. If you forget to do this, cut a stick of butter into 8 even slices and place in the stand mixer bowl (or on a plate). The slices shouldn’t be touching each other. Set the bowl in a warm spot for 1 hour, and the butter should be soft enough to use for this recipe.

** For perfectly round slice and bake cookies, place wrapped log of dough in an empty paper towel roll that’s been cut open lengthwise. Tighten the roll around the dough, then secure with rubber bands or tape. Chill in the freezer according to the instructions above.