Mocha Slice Cookies

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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