Salted Cinnamon Mocha Squares
  • 1 TBS instant espresso powder
  • 1 TBS boiling water
  • 1 ¾ Cups all purpose flour
  • ¼ Cup unsweetened Dutch-process cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 10 TBS Unsalted butter, at room temperature
  • ⅔ cup light brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Coarse Sea Salt (for garnish)
  1. Stir together the espresso powder and boiling water in a small bowl or cup and set aside to cool. Meanwhile, sift together the flour, baking powder, salt, cocoa powder and cinnamon in a medium bowl.
  2. In a large bowl fitted to a stand mixer cream the butter and sugar together using a medium-high speed. Beat until it becomes a fluffy buttery mixture which will take about 2 to 3 minutes. Add to the butter mixture the eggs, vanilla and espresso and beat together until smooth.
  3. Move the mix speed to low and add the dry ingredients to the bowl. Beat together until just incorporated. Divide the dough in half and roll each portion into a cookie log. You can use wax paper to help with this. Then press to flatten the log on four sides so it becomes a squared off log. Wrap the dough logs in plastic wrap and freeze it for 2 hours.
  4. When ready to bake the cookie dough, place the dough log onto the countertop and let it stand until softened slightly (about 15 minutes). Preheat the oven to 350 degrees. Slice the dough into ⅓ inch thick squares. Place on a parchment or silpat lined cookie sheet then sprinkle a little bit of coarse sea salt across the surface of the cookie.
  5. Bake the cookies for 13-15 minutes until just dry on top. Let them stand on the baking sheet for about 5 minutes then remove them with a spatula to a wire rack to cool completely. The mocha squares will keep in an airtight container at room temperature for 3 to 4 days…if they last that long.
Recipe by janie-jean at