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Chocolate Espresso Cookies

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Deliciously chewy cookies combining rich chocolate and espresso flavors, perfect for coffee lovers.

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, espresso powder, baking powder, and salt in a medium bowl. Set aside.
  2. Beat the softened butter and granulated sugar together until smooth and creamy in a large bowl.
  3. Add the egg and vanilla extract, and beat until fully combined and fluffy.
  4. Mix in the dry ingredients gradually until a soft dough forms. Cover and refrigerate 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 on the baking sheets, leaving space between.
  7. Bake for 11 to 13 minutes until edges are set, then cool on the baking sheet for 5 minutes before transferring to a rack.
  8. Mix the espresso powder with warm water, then whisk in confectioners’ sugar and milk until smooth to make the glaze.
  9. Brush or dip cooled cookies in the glaze and let them set for 1 hour.

Notes

Chill the dough well for better texture. Store glazed cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: chocolate cookies, espresso cookies, dessert recipes

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