Loading...

In a large mixing bowl, combine the room temperature unsalted butter and powdered sugar. Using a spatula, mix until smooth and creamy. No whisking is needed.

In a separate small bowl, whisk together the vegetable oil, water, and baking powder until well combined. This mixture acts as an egg substitute.

Add the oil, water, and baking powder mixture to the butter and powdered sugar mixture. Mix thoroughly with the spatula until fully incorporated. This step contributes to a better crunch and longer shelf life for the cookies.

Gradually add the all-purpose flour to the wet mixture, about 1/2 cup at a time, mixing gently with the spatula until a dough begins to form.

Once the dough is shaggy, turn it out onto a clean surface and knead lightly by hand for 1-2 minutes until it comes together into a smooth, cohesive dough.

Divide the smooth dough into two equal portions.

To one portion of the dough, add the unsweetened cocoa powder and coffee essence. Knead until the cocoa and coffee essence are uniformly distributed and the dough is a consistent chocolate color. The other portion will remain plain.

On a lightly floured surface or a piece of parchment paper, roll both the plain dough and the chocolate dough into thin logs, approximately 1 inch in diameter and 8-10 inches long.

Arrange the plain and chocolate dough logs alternately on a surface (like a silicone mat or parchment paper), layering them to create a striped pattern. For example, place a plain log, then a chocolate log, then a plain log, and so on.

Gently press the layered logs together to form a patterned block. You can lightly roll it to ensure they adhere.

Wrap the patterned dough block tightly in plastic wrap and chill it in the refrigerator for 15 minutes to firm up.

While the dough chills, preheat your oven to 340°F (170°C). Line a baking sheet with parchment paper.

After chilling, unwrap the dough block and slice it into individual cookies of desired thickness, about 1/4 inch thick.

Place the sliced cookies onto the prepared baking sheet, leaving about 1 inch between each cookie.

Bake for 15 minutes, or until the edges of the cookies turn a light golden brown. The centers may still appear soft but will firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these buttery, crisp, and melt-in-your-mouth cookies with tea or coffee!


In a large mixing bowl, combine the room temperature unsalted butter and powdered sugar. Using a spatula, mix until smooth and creamy. No whisking is needed.

In a separate small bowl, whisk together the vegetable oil, water, and baking powder until well combined. This mixture acts as an egg substitute.

Add the oil, water, and baking powder mixture to the butter and powdered sugar mixture. Mix thoroughly with the spatula until fully incorporated. This step contributes to a better crunch and longer shelf life for the cookies.

Gradually add the all-purpose flour to the wet mixture, about 1/2 cup at a time, mixing gently with the spatula until a dough begins to form.

Once the dough is shaggy, turn it out onto a clean surface and knead lightly by hand for 1-2 minutes until it comes together into a smooth, cohesive dough.

Divide the smooth dough into two equal portions.

To one portion of the dough, add the unsweetened cocoa powder and coffee essence. Knead until the cocoa and coffee essence are uniformly distributed and the dough is a consistent chocolate color. The other portion will remain plain.

On a lightly floured surface or a piece of parchment paper, roll both the plain dough and the chocolate dough into thin logs, approximately 1 inch in diameter and 8-10 inches long.

Arrange the plain and chocolate dough logs alternately on a surface (like a silicone mat or parchment paper), layering them to create a striped pattern. For example, place a plain log, then a chocolate log, then a plain log, and so on.

Gently press the layered logs together to form a patterned block. You can lightly roll it to ensure they adhere.

Wrap the patterned dough block tightly in plastic wrap and chill it in the refrigerator for 15 minutes to firm up.

While the dough chills, preheat your oven to 340°F (170°C). Line a baking sheet with parchment paper.

After chilling, unwrap the dough block and slice it into individual cookies of desired thickness, about 1/4 inch thick.

Place the sliced cookies onto the prepared baking sheet, leaving about 1 inch between each cookie.

Bake for 15 minutes, or until the edges of the cookies turn a light golden brown. The centers may still appear soft but will firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these buttery, crisp, and melt-in-your-mouth cookies with tea or coffee!
