Coffee cookie dough

1. For the coffee cookie dough, pour your melted butter into a medium mixing bowl and toss in the espresso powder, setting the bowl in the fridge to help set the butter.
2. Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
3. Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
4. Add the 1/2 egg and vanilla extract continue to beat until well combined, beating for a further minute.
5. Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
6. Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.

Malted milk cookie dough

1. Meanwhile, for the malted milk cookie dough, pour your melted butter into a medium mixing bowl and toss in the malt powder, setting the bowl in the fridge to help set the butter.
2. Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
3. Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
4. Add the 1/2 egg and vanilla extract continue to beat until well combined, beating for a further minute.
5. Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
6. Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
7. Lightly press the two doughs together and roll into a ball in your hands.
8. Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
9. Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Coating and baking

1. Toss a cookie into the sugar coating and toss to coat fully.
2. Place onto your baking tray allowing ensuring there is 1 ½ inches between each cookie.
3. Bake for 11 minutes until lightly golden on the edges.
4. Remove and allow to cool on the baking tray for 5 minutes before transferring onto your cooling rack.
5. Serve up with a glass of milk.
6. Dig in!