Step 1

Microwave 2 tsp of milk in a microwave safe bowl for 20 seconds. Mix hot milk with instant coffee, whisk until coffee granules are fully dissolved.

Step 2

In a large bowl, sift together cake flour, corn starch, and cocoa powder. Set aside.

Step 3

Next, place the softened room temperature butter in a another bowl. Whisk until creamy. Add powdered sugar and whisk to incorporate. Then add the egg yolk, and whisk until pale and creamy.

Step 4

Pour the coffee into the butter-egg mixture (step 3). Mix until evenly distributed. The butter mixture will turn into a light brown color.

Step 5

Sift the dry ingredients (step into the wet ingredients. Mix until the dough looks like coarse crumbs. Then use your hand to mix and press the dough until smooth.

Step 6

To shape the dough: Roll the dough into a long log. Divide the dough into ½ inch cubes, each cube should weight about 8g (about 1 tsp). Then using your palm, roll the cube into an oval shape, resembling a coffee bean.

Step 7

Press the middle of each dough with a butter knife or a toothpick (see picture). Place your cookies onto a baking sheet lined with parchment paper or grease with cooking spray. Chill the dough in the refrigerator for about an hour.

Step 8

Preheat the oven to 325°F.

Step 9

Take the chilled dough out of the refrigerator and transfer to the oven. Bake for 12-14 minutes.

Step 10

Cool the cookies for 10 minutes. Enjoy!