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Chocolate Espresso Cookies

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Deliciously rich cookies combining deep chocolate and bright coffee flavors, 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. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl.
  3. Cream the butter and sugar together in a large bowl until creamy and lighter in color.
  4. Add the egg and vanilla to the butter mixture and mix until combined.
  5. Combine the dry ingredients with the wet mixture until a soft, sticky dough forms.
  6. Chill the dough by covering it and refrigerating for at least 1 hour.
  7. Shape the chilled dough into balls and place them on baking sheets, spacing 2 inches apart.
  8. Bake for 11 to 13 minutes until edges are set and centers are slightly soft.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. Make the glaze by mixing espresso powder with warm water, then whisking in the confectioners’ sugar and milk until smooth.
  11. Glaze the cooled cookies and let the glaze set for about 1 hour before serving.

Notes

For a stronger coffee note, add extra glaze after the first layer sets. Store glazed cookies in an airtight container for up to 4 days.

Nutrition

Keywords: cookies, chocolate, espresso, dessert, baked

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