Espresso Martini Cookies
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5
6 reviews
Excellent
Espresso Martini Cookies
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Espresso Martini Cookies are Happy Hour in cookie form! A rich chocolate espresso cookie base is studded with gooey chocolate chips and topped with a delicious coffee liqueur glaze. Quick and easy to make and ready in just 45 minutes!
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Ingredients
For the cookies:
- 3 ounces bittersweet chocolate chopped, 85 grams
- 1 1/4 cups all-purpose flour
- 1/3 cup Dutch-process cocoa powder
- 2-3 teaspoons instant espresso powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 1 unsalted butter at cool room temperature, stick, 113 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 1 egg at room temperature, large
- 1 egg at room temperature, large, yolk
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips 170 grams
For the glaze:
- 1 cup powdered sugar sifted, 125 grams
- 3 to 4 tablespoons coffee liqueur such as Kahlua or Mr. Black
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, and vanilla extract and beat until completely smooth and combined. Scrape down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.
- Using a medium spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto prepared baking sheets, spacing 2 inches apart. Wet your hands slightly, then roll each dough ball between your palms to smooth.
- Bake for about 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.
Make the glaze:
- In a small bowl, use a small whisk or a fork to combine the powdered sugar and coffee liqueur until a thick but pourable glaze forms. Place a sheet of parchment paper underneath the cooling racks to catch the glaze for easier clean-up. Drizzle glaze all over cooled cookies. Allow to set.
- Store the cookies between layers of parchment paper in an airtight container at room temperature for up to 3 days.
Notes
- *For a more pronounced espresso flavor, or if your espresso powder is less fresh, add 3 teaspoons of espresso powder.
- Alternatively, cover the portioned dough balls well in plastic wrap and allow them to sit in the fridge for 24-72 hours before baking, for a thicker cookie with a bolder espresso flavor. Learn more about chilling cookie dough here.
- **Use Mr. Black or a coffee liqueur without a super high sugar content for best results. Kahlua will also work just fine, but note that this has a high sugar content, so your icing will be sweeter.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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