Coffee Cookies with Chocolate

by Editorial Staff

I made shortbread cookies with coffee and chocolate “drops” from “Ryazanochka” wheat flour “Peasant” coarse grinding.

Summary

Prep Time	40 mins
Cook Time	20 mins
Total Time	60 mins
Course	Dessert
Cuisine	Russian

Ingredients

Flour “Ryazanochka” wheat “Peasant” coarse grinding – 1 glass (150 g)
Butter – 80 g
Egg – 1 pc.
Freshly brewed coffee – 2 tbsp
Chocolate “drops” (heat-resistant chocolate for baking) – 2 tbsp
Powdered sugar – 4 tbsp
Baking dough – 1 teaspoon

Instructions

Mix the coarsely ground flour “Ryazanochka” wheat “Peasant” with baking powder.
Melt the butter and beat with the powdered sugar.
Add egg to a bowl of butter and beat together.
Pour in coffee, stir.
Add flour, mix well the dough.
Add chocolate “drops” to the dough.
Stir the dough, wrap in a bag and refrigerate for 30 minutes.
Cover the baking sheet with parchment. Roll out the dough into equal balls about the size of a walnut and place them on a baking sheet at some distance from each other.
Press the dough balls slightly with your palm. You can use a fork to make stripes on the cookie surface.
Place the baking sheet in an oven preheated to 180 degrees and bake shortbread cookies with coffee and chocolate for about 20 minutes.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.