A Cookie for the Bride

One thing I remember about my wedding day is an empty stomach.

From the photographer snapping away to the guests ambushing me with congratulatory speeches, I barely had the chance to eat that day, let alone go to the bathroom (but that's a whole nother story).

So a few weeks ago when I was a bridesmaid in my friend's wedding, I decided to intervene by making cookies. Unfortunately my efforts proved futile since the bride was way too nervous to eat, and the groom turned out to be allergic to chocolate.

In any case, the rest of the bridal party seemed to enjoy them :)

Mocha Cookies
yield: about a dozen cookies

1 stick butter, unsalted
1 cup + 2 tbsp sugar
1 egg
1 tsp espresso powder (or instant coffee) dissolved in 1 tbsp hot water
1 tsp vanilla extract
1 cup flour
1/4 cup + 2 tsp cocoa powder, unsweetened
1 tsp baking soda
1 tsp baking powder
1/8 tsp ground cinnamon
1/8 tsp salt

In a large bowl, cream together butter and 1 cup sugar, until pale yellow and creamy (Use an electric mixer fitted with a paddle attachment if you have one). Continue to mix, as you add the egg, espresso mixture, and the vanilla extract.

In a separate bowl, conbine the flour, 1/4 cup cocoa powder, baking soda, baking powder, cinnamon, and salt. Add flour mixture to the butter mixture, and mix until combined. Chill cookie batter in the refrigerator for 20 minutes.

In a small bowl, combine the remaining 2 tsp cocoa powder with 2 tbsp sugar, and set aside.

Preheat oven to 375 degrees Fahrenheit. Line 2 rectangular sheetpans with parchment paper.

Roll the chilled cookie batter into balls (slightly smaller than the size of a golf ball), dip into the cocoa-sugar mixture, and place on the sheetpan (making sure to provide adequate space between each cookie).
Bake about 12 minutes.