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Chocolate Espresso Cookies

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Warm, rich, and perfectly balanced, these Chocolate Espresso Cookies burst with deep chocolate flavor and a bright coffee kick, ideal for coffee breaks or gifting.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons espresso powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon espresso powder (for glaze)
  • 2 tablespoons warm water
  • 1 and 1/2 cups confectioners’ sugar, sifted
  • 2 tablespoons milk (dairy or nondairy)

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
  2. In a large bowl, beat the butter and granulated sugar together until smooth and creamy.
  3. Add the egg and vanilla extract to the butter mixture, and mix until fully combined.
  4. Gradually mix in the dry ingredients until a soft dough forms. Cover and refrigerate the dough for at least 1 hour.
  5. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  6. Roll the chilled dough into balls and place them on the prepared baking sheets.
  7. Bake for 11 to 13 minutes, until the edges are set. Cool on the baking sheet for 5 minutes before transferring to a rack.
  8. For the glaze, mix espresso powder with warm water until dissolved. Whisk in confectioners’ sugar and milk until smooth.
  9. Brush or dip the cooled cookies in the glaze and let them set for about 1 hour before serving. Store in an airtight container.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze unglazed cookie dough balls for up to 3 months.

Nutrition

Keywords: chocolate cookies, espresso cookies, dessert, baking, coffee, homemade gifts

Find it online: https://recipehappy.com/chocolate-espresso-cookies/