Description
Rich chocolate espresso cookies deliver an intense coffee-chocolate experience that lingers on the palate. Crisp edges and chewy centers make these indulgent treats perfect companions for afternoon coffee or elegant dessert moments you will savor completely.
Ingredients
Scale
Primary Ingredients:
- 4 ounces (125 g) semisweet chocolate, melted and cooled
- 1 large egg
- ⅔ cup (150 mL) packed brown sugar
- ¼ cup (60 mL) butter
Dry Ingredients:
- ½ cup (125 mL) all-purpose flour
- ¼ cup (60 mL) unsweetened cocoa powder
- 4 teaspoons (20 mL) instant espresso coffee granules
- 1 teaspoon (5 mL) baking powder
- Pinch of salt
Finishing Ingredient:
- 1 tablespoon (15 mL) milk
- Icing sugar, for dredging
Instructions
- In a stand mixer fitted with the paddle attachment, thoroughly cream butter and brown sugar until achieving a light, airy texture. Incorporate the egg until fully blended, then gently fold in the cooled melted chocolate.
- In a separate mixing bowl, meticulously sift together flour, cocoa powder, instant espresso powder, baking powder, and salt to ensure uniform distribution of dry ingredients.
- Gradually add dry ingredients to the wet mixture using low mixer speed, creating a slightly sticky dough. Pour in milk and mix until ingredients are thoroughly combined.
- Transfer dough onto a clean work surface. Gently flatten into a uniform disk using hands or a rolling pin. Wrap tightly in plastic wrap and refrigerate for approximately 45 minutes until firm and chilled.
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Prepare a plate with icing sugar for coating.
- Shape chilled dough into 1-inch (2.5 cm) uniform balls. Roll each ball comprehensively in icing sugar, ensuring complete coverage with no visible dough surface.
- Arrange sugar-coated balls on prepared baking sheets, spacing them 2 inches (5 cm) apart to allow proper spreading during baking.
- Bake for 12 to 15 minutes until cookies spread and develop characteristic surface cracks, revealing dark chocolate through the white sugar coating.
- Remove from oven and carefully transfer cookies to a wire cooling rack. Allow to cool completely before storing in an airtight container for up to one week, or freeze for extended preservation.
Notes
- Chill the dough thoroughly to ensure the cookies maintain their shape and develop rich, complex flavors during baking.
- Rolling the cookie balls generously in powdered sugar creates a beautiful crackled exterior that contrasts dramatically with the dark chocolate base.
- Instant espresso powder intensifies the chocolate’s depth, adding a sophisticated coffee undertone without overwhelming the sweet profile.
- Use high-quality cocoa powder and dark chocolate to elevate the cookie’s richness and create a more intense chocolate experience.
- The 12-15 minute baking window is crucial; watch carefully to achieve perfectly crisp edges with a slightly soft center.
- Storing in an airtight container helps preserve the cookies’ texture and keeps them fresh for up to a week at room temperature.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg