As much as I love coffee, I tend not to make a lot of coffee-flavored sweets. This is because I usually like to eat my cookies/cake/etc. with a cup of coffee, and I am more than happy to have chocolate, vanilla or another flavor take center stage in a baked good. After this batch of cookies, however, I may have to reconsider my policy.
These Cafe Latte Cookies are also known as Brazilian Coffee Cookies, according to the original recipeI found (no explanation offered for that name, however), are delicious. The cookies are not too sweet, with a good coffee flavor. I added a tiny hint of cinnamon to the dough and the overall effect reminded me strongly of a good latte or other basic coffee drink (hence my name for these cookies). Texture-wise, they are tender and crisp at the edges immediately after baking, but become chewier after they have cooled. They can be stored for a few days in an airtight container if necessary.
You may have noticed that there are dark, chocolaty specks in the cookies pictured above. They’re not chocolate, though. The specks are actually undissolved coffee crystals. Instant coffee is very convenient for flavoring baked goods, but the coffee powder needs to be dissolved in a warm liquid before you incorporate it into the batter. Since I simply stirred them in along with the flour, my cookies have specks. I like the textured look it gives to the cookies, which is far more visually appealing than a very plain looking cookie to my eye. If you want to eliminate them, simply heat the milk and dissolve the crystals before adding them. The cookies will be very similar in flavor, either way.
Cafe Latte Cookies
1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter, room temperature
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tbsp instant coffee powder
1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
Preheat oven to 400 F and line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugars. Beat in egg, milk and vanilla.
In a small bowl, whisk together flour, coffee powder, cinnamon, salt, baking soda and baking powder. Stir the flour mixture into butter mixture.
Drop dough by rounded spoonfuls, forming 1-inch in diameter mounds, on the baking sheet.
Bake until cookie are golden at the edges, about 8-11 minutes.
Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Makes about 2 1/2 dozen.