Espresso Cookies

Name: Espresso Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 18 cookies
Ingredients: 1 cup unsalted butter; 1⅓ cup granulated sugar; 5 tablespoons maple syrup; 1 large egg; 1 teaspoon pure vanilla extract; 1 ⅔ cups all-purpose flour; 4 tablespoons cocoa powder; 1 teaspoon espresso powder; 2 teaspoons baking powder; ½ teaspoon sea salt; Brown or white granulated sugar

User Reviews

4.5

54 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
18 cookies
Calories
205 kcal
Course
Baked Goods
Cuisine
American

Espresso Cookies

Iris Warren

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These Espresso Cookies are soft and chewy, with a delightfully rich chocolate flavor plus a hint of espresso. They're easy to make, plus their crackled appearance looks beautiful on any cookie tray!

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Ingredients

Servings

1 cup unsalted butter cold
1⅓ cup granulated sugar
5 tablespoons maple syrup
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 ⅔ cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon espresso powder
2 teaspoons baking powder
½ teaspoon sea salt
Brown or white granulated sugar or course raw sugar, for rolling

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Instructions

In a large mixing bowl, use an electric mixer on medium-high speed to beat the cold butter and granulated sugar together. Continue mixing until the mixture becomes light and fluffy, which should take about 4 minutes.
Add the maple syrup, egg, and vanilla extract to the butter and sugar. Beat on medium speed until the ingredients are well combined and the mixture is smooth and fluffy.
Add the cocoa powder and espresso powder, then mix until combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Ensure the dry ingredients are well mixed.
Gradually add the dry ingredient mixture to the butter mixture. Beat on low speed until just combined, forming a smooth dough. Avoid overmixing.
Cover the bowl with plastic wrap and place the dough in the refrigerator to chill for 1 hour. This helps the dough firm up and makes it easier to handle.
While the dough is chilling, preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
Once the dough is chilled, divide it into 18 equal portions. Roll each portion into a ball. Then, roll each dough ball in a small bowl of sugar, coating them evenly.
Place the sugar-coated dough balls onto the prepared baking sheet, leaving enough space between them as the cookies will spread during baking. Bake in the preheated oven for 12-13 minutes, or until the tops of the cookies are puffed and slightly cracked.
If desired, use the bottom of a glass to gently press down on each cookie to slightly flatten them, which will make the cracks more pronounced.
Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet.

Nutrition Information

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Serving 1 Calories 205kcal (10%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Cholesterol 37mg (12%) Sodium 165mg (7%) Sugar 18g (36%)