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Chocolate Espresso Cookies

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Warm, rich, and intense, these cookies provide a cozy blend of chocolate and coffee flavors, featuring a soft center and a glossy espresso glaze.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Measured and leveled, provides structure and a tender crumb.
  • 0.75 cup unsweetened cocoa powder For deep chocolate flavor and color. Use good quality cocoa for best taste.
  • 2 teaspoons espresso powder Folded into the dry mix to intensify the chocolate with coffee notes.
  • 1 teaspoon baking powder A small lift so the cookies spread just enough.
  • 0.125 teaspoon salt To balance sweetness and enhance flavor.
Wet Ingredients
  • 0.75 cup unsalted butter Softened, for richness and a smooth texture.
  • 1 cup granulated sugar For sweetness and slight chew.
  • 1 large egg Brings tenderness and helps bind the dough.
  • 1 teaspoon pure vanilla extract Adds warmth and rounds the flavor.
Glaze
  • 1 teaspoon espresso powder For glaze, to echo the coffee flavor.
  • 2 tablespoons warm water To dissolve the glaze espresso for a smooth finish.
  • 1.5 cups confectioners' sugar Sifted, for a silky, sweet glaze.
  • 2 tablespoons milk Dairy or nondairy, to thin the glaze to brushable consistency.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, cocoa powder, 2 teaspoons espresso powder, baking powder, and salt; set aside.
  2. In a large bowl, beat the softened butter and granulated sugar until smooth and creamy. Start on low speed and increase as the mixture comes together.
  3. Add the egg and vanilla extract to the butter mixture, beating until combined and glossy. Scrape the bowl so everything is evenly mixed.
  4. Gradually mix in the dry ingredients until a soft dough forms. Do not overmix. Cover the dough and refrigerate for at least 1 hour.
Baking
  1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Roll chilled dough into balls and place them on the prepared baking sheets, leaving space for modest spread.
  3. Bake for 11 to 13 minutes. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Glaze
  1. For the glaze, mix 1 teaspoon espresso powder with 2 tablespoons warm water until dissolved.
  2. Whisk in the sifted confectioners' sugar and 2 tablespoons milk until smooth and glossy. Adjust milk by a teaspoon if needed.
  3. Brush or dip the cooled cookies in the glaze and let set for about 1 hour before serving.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g

Notes

For uniform cookies, weigh or scoop the dough into even portions before rolling. Store cookies in an airtight container at room temperature for up to 4 days.

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