Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Mocha Slice Cookies 3.6 (63) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 18, 2020 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate. Ingredients 1 ½ cups all-purpose flour, plus more for work surface ¾ cup unsweetened Dutch-process cocoa powder ¼ teaspoon salt 2 tablespoons instant espresso powder ¼ teaspoon ground cinnamon 1 ½ sticks unsalted butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract ½ cup cocoa nibs Coarse sanding sugar Directions Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs. Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight. Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper. Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely. Cook's Notes Store in airtight containers at room temperature up to 2 days. Rate it Print