Espresso Martini Cookies

November 22, 2021
0 Stars
Author Notes

Ahh, the beloved espresso martini. I may be dating myself here, but I remember when these were all the rage in clubs, and as soon as I was able to order them at the bar, I was in there! Feeling super fancy with my coffee-flavored drink. Excited to recreate this recipe and revisit a classic, I wanted to focus on the espresso flavors and how well they complement chocolate when it comes to dessert.

I’m a huge fan of espresso, and I drink my one cafecito daily, so I had a good time really testing this recipe out and putting a twist on my favorite drink. And two failed batches and the third win later, I ended up with these beauties! Tender and rich dark chocolate cookies get a hit of espresso in each bite thanks to instant espresso powder and chopped chocolate-covered espresso beans folded throughout the dough. Finished with a small hit of flaky sea salt, each bite is similar to the sweetness and depth you’d taste in an espresso martini.

Personally, I’m not fond of cloyingly sweet desserts and found myself really enjoying these cookies because they weren’t on the super-sweet side. The bitterness from the espresso definitely helps balance things out. I find that these cookies are a great compromise for those who want a little something sweet without fully indulging some epic sweet tooth tendencies. I actually enjoyed a cookie with a hot cup of coffee for a quick bite one afternoon. But that’s definitely something optional for those who don’t want to partake in too much caffeine!
Reina Gascon-Lopez

  • Prep time 45 minutes
  • Cook time 15 minutes
  • makes 3 dozen cookies
  • 2 1/4 cups (270g) all-purpose flour
  • 1/4 cup (20g) unsweetened Dutch process cocoa powder (such as Hershey’s Special Dark)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (226g / 2 sticks) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 1/2 cups (320g) light brown sugar
  • 2 teaspoons instant espresso powder
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla bean paste or extract
  • 1/2 cup (90g) dark chocolate espresso bites or chocolate-covered espresso beans (if using beans, roughly chop them into small pieces)
  • Smoked flaky sea salt, for garnish
In This Recipe
  1. Sift or whisk together the all-purpose flour, cocoa powder, kosher salt, baking soda, and baking powder. Set aside.
  2. In a stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, light brown sugar, and instant espresso powder until light and fluffy. Add in the eggs one at a time and then the vanilla bean paste until fully combined.
  3. Scrape down the sides of the bowl, then carefully pour in the dry ingredients until the flour mixture is just absorbed and there are no patches left in the dough. Use a silicone spatula to fold in the semi-sweet chocolate chips and the dark chocolate espresso bites until just combined. Place the cookie dough into a clean bowl and cover loosely with plastic film or foil and place in the fridge for at least 30 minutes to chill (preferably overnight).
  4. Preheat oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats.
  5. Portion the cookies with a heaping tablespoon or cookie scoop from the chilled dough and place on lined baking sheets 3 inches apart (about 6 cookies per baking sheet). Bake for 12-15 minutes or until edges are slightly crisp and the centers puffed. Remove the baking sheets from the oven and let sit for 2 minutes before transferring the cookies to a wire baking rack to cool completely. Garnish with smoked flaky sea salt or dip in melted white chocolate and garnish with more dark chocolate espresso bites.

See what other Food52ers are saying.

0 Reviews