Description
A delightful cookie recipe combining the rich flavors of coffee and chocolate with a crunchy touch from pistachios.
Ingredients
Scale
- 1 tablespoon instant coffee
- 2 tablespoons hot water
- 1 cup icing sugar
- 1 stick unsalted butter, room temperature
- 1 large egg, beaten
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 cup melted dark chocolate
- 1/4 cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, dissolve the instant coffee in hot water.
- In a large bowl, cream together the butter and icing sugar until smooth. Mix in the coffee mixture and the beaten egg.
- In another bowl, whisk together the flour, cornstarch, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, and mix until combined. Fold in the melted dark chocolate and chopped pistachios.
- Drop spoonfuls of the dough onto a prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- For an extra touch, drizzle melted chocolate on top after cooling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg