Step 1

Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy.

Step 2

Incorporate Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined and creamy.

Step 3

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, finely ground coffee, baking soda, and salt.

Step 4

Gradually Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough should come together without overmixing.

Step 5

Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for about 1 hour. Chilling the dough helps prevent excessive spreading during baking.

Step 6

Preheat and Scoop: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop portions of dough and roll them into balls. Place them on the baking sheet with ample space between each.

Step 7

Bake to Perfection: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly set. The centers should be slightly underbaked for a soft, chewy texture.

Step 8

Prepare the Mocha Glaze: While the cookies cool, prepare the glaze. In a mixing bowl, whisk together the powdered sugar, cocoa powder, and brewed coffee until smooth and glossy.

Step 9

Glaze and Indulge: Once the cookies have cooled slightly, drizzle the mocha glaze over each cookie. Allow the glaze to set before serving.