top of page

Café Borgia Cookies

These cookies are full of orange and chocolate chip goodness with a sweet coffee matte finish.


1/2 cup Butter, room temperature

1/2 cup Granulated Sugar

1/2 cup Light Brown Sugar

1 Egg

Zest of one Orange

1 Tablespoon Fresh Orange Juice

1 1/2 cups Flour

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Sea Salt

1 10oz bag Mini Chocolate Chips, or other chips or your choice

1/2 cup Powdered Sugar

3 teaspoons Instant Espresso Powder


  • Preheat the oven to 350.

  • In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

  • In a stand mixer (or with a hand mixer) beat butter until creamy. Add sugars to the butter and beat until fluffy, about 3 minutes, scraping bowl sides as necessary to ensure all is well mixed.

  • Beat in egg, orange zest and orange juice until fluffy. About 2-3 minutes.

  • Incorporate the dry ingredients and mini chocolate chips into the dough.

  • Form dough into 24 rough balls.

  • In a small bowl, whisk together powdered sugar and espresso power.

  • Roll dough balls in powdered sugar mixture.

  • Place dough balls, well spaced, on a cookie sheet (non-stick, greased or parchment lined) and press dough balls down into approximately 1/3" depth disks.

  • Bake until golden. About 12-14 minutes.

Recipe makes 24 cookies.

bottom of page