Delightful Chocolate Espresso Cookies: A Sweet and Rich Treat
Are you a fan of deep, dark chocolate and the rich aroma of espresso? If so, my latest recipe for Chocolate Espresso Cookies is a must-try! These cookies are not just treats but a full-on experience for your taste buds. Perfect for coffee lovers, these cookies blend the rich flavors of chocolate and espresso into a delightful bite that’s hard to resist.
Ingredients:
- ¼ cup (60 mL) butter
- 2/3 cup (150 mL) packed brown sugar
- 1 large egg
- 4 oz (125 g) semisweet chocolate, melted and cooled
- ½ cup (125 mL) all-purpose flour
- ¼ cup (60 mL) unsweetened cocoa powder
- 4 tsp (20 mL) instant espresso coffee granules
- 1 tsp (5 mL) baking powder
- Pinch of salt
- 1 tbsp (15 mL) milk
- Icing sugar, for dredging
Directions:
- Preparation of Dough:
- Start by creaming together the butter and brown sugar in the bowl of your stand mixer using the paddle attachment until the mixture is light and fluffy.
- Add the egg and continue to beat until fully incorporated.
- Fold in the melted chocolate until evenly mixed.
- Combining Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, cocoa powder, instant espresso granules, baking powder, and a pinch of salt.
- Mixing:
- With your mixer on low, gradually add the dry ingredients to the wet ingredients. The dough will be slightly sticky.
- Add the tablespoon of milk and mix until everything is well combined.
- Chilling:
- Turn the dough out onto a clean surface and flatten into a disk. Wrap it tightly in plastic wrap and refrigerate for about 45 minutes, or until firm.
- Baking:
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Place icing sugar on a plate. Roll the dough into 1-inch balls, then roll each ball in the icing sugar until completely coated.
- Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Final Steps:
- Bake in the preheated oven for 12 to 15 minutes. The cookies should spread and crack, showing the dark chocolate through the white sugar coating.
- Remove from the oven and let cool on a wire rack before storing in an airtight container. These cookies can be stored for up to a week or frozen for extended enjoyment.
Nutritional Information:
- Prep Time: 60 minutes
- Cooking Time: 15 minutes
- Total Time: 75 minutes
- Calories: 120 per cookie
- Servings: 24 cookies
These Chocolate Espresso Cookies are the perfect combination of sweet and bold flavors, making them an ideal treat for gatherings or a comforting snack alongside your favorite cup of coffee. The dusting of icing sugar not only adds an extra layer of sweetness but also gives these cookies a delightful finish that’s visually appealing. Enjoy baking, and even more, enjoy indulging in these delicious homemade cookies!
Chocolate Espresso Cookies
- Total Time: 75 minutes
- Yield: 24 1x
Description
The rich, deep flavors of semisweet chocolate and espresso coffee granules come together in these delightful Chocolate Espresso Cookies. With a crisp exterior dusted in powdered sugar and a chewy, chocolatey center, these cookies are a decadent treat perfect for any occasion.
These cookies are not only delicious but also simple to make. The combination of cocoa, melted chocolate, and espresso creates a complex, robust flavor profile that pairs wonderfully with a cup of coffee or tea. Perfect for holiday gatherings or a cozy night in, these Chocolate Espresso Cookies are sure to impress.
Ingredients
¼ cup (60 mL) butter
2/3 cup (150 mL) packed brown sugar
1 large egg
4 oz (125 g) semisweet chocolate, melted and cooled
½ cup (125 mL) all-purpose flour
¼ cup (60 mL) unsweetened cocoa powder
4 tsp (20 mL) instant espresso coffee granules
1 tsp (5 mL) baking powder
Pinch of salt
1 tbsp (15 mL) milk
Icing sugar, for dredging
Instructions
In the bowl of your stand mixer, use the paddle attachment to cream together the butter and brown sugar until light and fluffy. Then beat in the egg until incorporated. Fold in the cooled chocolate.
In a separate bowl, sift together the flour, cocoa powder, instant espresso, baking powder, and salt. With the mixer on low speed, add the dry ingredients to the wet ingredients (the dough will be a little sticky), and then add the milk and mix until combined. Turn the dough out onto your work surface. Using your hands or a rolling pin, flatten the dough into a disk. Wrap it tightly in plastic wrap and refrigerate until the dough is firm, about 45 minutes.
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper. Pour some icing sugar onto a plate.
Shape the dough into 1-inch (2.5 cm) balls (approx.). Roll each ball in the icing sugar several times—you want them to be completely covered in sugar so that no dough shows through—and put it on a baking sheet, spacing each about 2 inches (5 cm) apart. Don’t crowd them.
Bake for 12 to 15 minutes, until the cookies have spread and cracked. The dark chocolate will show through the white sugar coating, which gives them a nice finish.
Transfer the cookies to a wire rack to cool. Store in an airtight container for up to a week or freeze them for even longer.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120 kcal