Before I started, all the ingredients were at room temperature.

In a bowl, add flour, cocoa powder, coffee powder, and salt. Mix well and keep aside. 

In another bowl cream butter and sugar, add in vanilla extract.

Now add the flour mixture into the butter mixture, and combine everything well to make a dough by using your fingers. 

Divide the cookie dough into 2 logs, wrap with cling film, and keep refrigerated for 30 minutes. 

Line a tray with baking paper.

Preheat the oven to 180 degrees C.

Take out the cookie logs from the refrigerator and start making cookies.

The dough may seem crumbly when you're shaping the cookies, but it will still hold its shape. This crumbliness is due to the fiber in Atta (wheat flour). If you use all-purpose flour (maida), this issue can be avoided.  Add a teaspoon of milk to the cookie dough if shaping is difficult; otherwise, it is not required.

You can make Coffee bean-shaped cookies just like the way I made them, or you can make round cookies by taking small dough balls and pressing the balls in between your palms to give them shape.

To make coffee bean cookies, take small portions of the dough and shape them into ovals using your fingers. Then, use a toothpick to make an impression in the center. Each cookie should be approximately 2.5 cm long and 1 cm deep.

Arrange the cookies carefully in the prepared tray by putting them one inch apart from each other. Bake for 10-12 minutes.

After baking, cookies will initially be soft to touch, but they will become crunchy as they cool. Let the cookies cool on the baking tray for 4-5 minutes. Then, transfer them to a cooling rack and allow them to cool completely to room temperature. Store the cookies in an airtight container and enjoy them within 10-12 days.