Chocolate Espresso Cookies

By • January 9, 2017 0 Comments

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Author Notes: As a native Italian, I love espresso and I drink a lot of it on any given day. I recently bought some instant espresso powder and found that it works great in creams and puddings. Here, it's added to a classic chocolate krinkle cookie recipe. I love this recipe because it's really easy, so much so that it doesn't even require a stand mixer. It's all done by hand. The key is to let it set for a bit, it will make for scooping them much easier. Francesca

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Makes 30 cookies

  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups light brown sugar
  • 3 eggs
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 1/2 stick unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  1. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt together and set aside.
  2. In a large bowl, whisk brown sugar, eggs, espresso powder, and vanilla together until well blended. Set aside.
  3. Combine chocolate and butter in bowl and microwave for about one minute, checking ½ way through to make sure it is not burning, both butter and chocolate should be melted. Blend both ingredients until you have a nice, glossy syrup like mixture.
  4. Whisk melted chocolate and butter mixture into egg mixture until combined.
  5. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 15 minutes. In the meantime, adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper or a silpad.
  6. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 15 minutes. In the meantime, adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper or a silpad. 6. Place granulated sugar and confectioners’ sugar in separate bowls. Using a small ice cream scoop, scoop out dough and roll into balls. Drop dough balls directly into granulated sugar and coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, they will spread so about 12 cookies per sheet, max.
  7. Bake cookies, 1 sheet at a time, for 12 minutes, rotating the cookie sheet at the half-way mark. Cookies will puff up and crack at the center. Remove cookies after 12 minutes of baking, they will look underdone. Cookies will slowly deflate down a bit, a bit like a soufflé, and will not be as puffy as when you remove them.

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