mocca cookies

After a fair bit of hinting from my dear friend GP, I finally got round to baking some mocca cookies one day.

For the mocca portion, I used a mixture of Hersheys cocoa powder and Ipoh Old Town hazelnut flavour white coffee. As a result, the cookies had a lovely hint of hazelnut flavour as well. The cookies were addictive and those who sampled it could not stop at one cookie. Yummy!

Usually, I prefer to replace some of the plain flour / plain wheat flour with corn flour to make the cookies more crunchy. In this case, as I was creating the recipe as I went along, I inadvertently omitted to do the substitution and I was relieved when the cookies turned out fine. If you like, you can replace 1/2 cup of the plain wheat flour with corn flour when you are giving this recipe a try.

INGREDIENTS

2 1/4 cups plain wheat flour
1 tsp bicarbonate of soda
1 tsp salt
1/2 tsp ground cinnamon
1/4 cup cocoa powder
1/4 cup instant white coffee
125g butter (softened)
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla essence
1/2 cup ground peanuts
1 cup chopped peanuts

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the baking tray with baking paper. Set aside.

3. Sift the plain wheat flour, bicarbonate of soda, salt, ground cinnamon, cocoa powder and instant white coffee in a bowl. Set aside.

4. Cream the butter and brown sugar in a mixing bowl using an electric mixer until light and fluffy.

5. Add the eggs, one at a time, beating well with each addition.

6. Add the vanilla essence and ground peanuts and mix well.

7. Stir in the chopped peanuts using a wooden spatula.

8. Fold in the flour mixture using a wooden spatula and mix until just blended.

9. Drop by teaspoonful onto the prepared tray.

10. Bake for 15 minutes or until the cookies are golden brown.

11. Let the cookies cool thoroughly before storing them in an air-tight container.