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Chocolate Espresso Cookies

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Delicious cookies with rich cocoa and a subtle coffee lift, topped with a glossy espresso glaze.

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. Whisk together the flour, cocoa powder, 2 teaspoons espresso powder, baking powder, and salt in a medium bowl. Set aside.
  2. Beat the softened butter and granulated sugar together in a large bowl until smooth.
  3. Add the egg and vanilla extract to the butter mixture; beat until fully combined and glossy.
  4. Gradually mix the dry ingredients into the wet ingredients until a soft, sticky dough forms.
  5. Cover the dough and refrigerate for 1 hour to firm up.
  6. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Roll the dough into balls and place them on the prepared baking sheets, spaced at least 2 inches apart.
  8. Bake for 11 to 13 minutes until the edges are set but the centers remain slightly soft.
  9. Cool the cookies on the baking sheets for 5 minutes before transferring to a cooling rack.
  10. Prepare the glaze by mixing 1 teaspoon espresso powder with 2 tablespoons warm water until dissolved, then whisk in the sifted confectioners’ sugar and 2 tablespoons milk.
  11. Brush or dip the cooled cookies in the espresso glaze and let them set for an hour before serving.

Notes

Use room temperature butter for best results. Store cookies in an airtight container for up to 4 days.

Nutrition

Keywords: cookies, chocolate, espresso, dessert, baking

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