|All purpose flour||1⁄2 Cup (8 tbs)|
|Unsweetened dutch process cocoa powder||1⁄2 Cup (8 tbs)|
|Ground coffee||1 Teaspoon (Regular Or Decaffeinated)|
|Unsalted butter||2 Tablespoon, softened|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
1. Whisk together the flour, cocoa, coffee, and salt in a medium bowl.
2. With an electric mixer on medium speed, beat the butter, granulated sugar, brown sugar, and vanilla in a medium bowl until fluffy, about 2 minutes. Add the egg white and beat until smooth, 1 minute more. Beat in the flour mixture until evenly blended. Shape the dough into an 8-inch log, and wrap well in plastic. Refrigerate until chilled through, at least 1 hour.
3. Preheat the oven to 350°F. Line two baking sheets with parchment or wax paper.
4. With a serrated knife, slice the log into twenty four 1/4-inch-thick rounds. Arrange on the prepared baking sheets 2 inches apart and bake until firm, 8 minutes (do not over-bake; the cookies will crisp as they cool). Cool completely on a rack. Store in an airtight container for up to 1 week, or freeze up to 2 months.
Serving size: Complete recipe
Calories 1190 Calories from Fat 357
% Daily Value*
Total Fat 41 g63.7%
Saturated Fat 25.2 g126%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 334.3 mg13.9%
Total Carbohydrates 235 g78.2%
Dietary Fiber 41.5 g166.1%
Sugars 119.7 g
Protein 33 g66.8%
Vitamin A 15% Vitamin C
Calcium 17.4% Iron 108.8%
*Based on a 2000 Calorie diet