Espresso Martini Cookies
Prep Time
Cooking Mode
These Espresso Martini Cookies combine rich chocolate, bold espresso, and are topped with chocolate-covered espresso beans for a deliciously indulgent treat.
1 ⅓ cups all-purpose flour (spooned & leveled)
⅓ cup Dutch processed cocoa powder
2 tsp instant espresso powder
¾ tsp baking soda
½ tsp salt
½ cup unsalted butter, at room temperature
⅔ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 cup semisweet or bittersweet chocolate chips
Garnish
1 white chocolate bar, chopped and melted (100 g)
⅓ cup chocolate covered espresso beans, chopped
1 ⅓ cups all-purpose flour (spooned & leveled)
⅓ cup Dutch processed cocoa powder
2 tsp instant espresso powder
¾ tsp baking soda
½ tsp salt
½ cup unsalted butter, at room temperature
⅔ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 cup semisweet or bittersweet chocolate chips
Garnish
1 white chocolate bar, chopped and melted (100 g)
⅓ cup chocolate covered espresso beans, chopped
Directions
1Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
2In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda and salt.
3In a large bowl, using an electric mixer on medium speed, beat together the butter, brown sugar and granulated sugar until light and creamy, 2 to 3 mins. Beat in the egg, egg yolk and vanilla, scraping the bowl after each addition.
4Beat in the flour mixture on low speed. Beat in the chocolate chips. Drop by 1 ½ tbsp balls using a small ice cream scoop on prepared baking sheets spaced 2 in. apart.
5Bake until set, 8 to 9 mins. Using oven mitts, bang baking sheet on counter 2 to 3 times to deflate the centre and create a textured centre ; transfer to wire rack to cool completely.
6Using a spoon, drizzle melted white chocolate over cookies; sprinkle with chopped 1/3 cup chocolate-covered espresso beans.
Tips
1
Look for chocolate-covered espresso beans in your local bulk store.
2
For an added hit of coffee flavour, dissolve 1 tsp espresso powder in 1/2 tsp hot water; let cool. Stir into melted cooled white chocolate and drizzle over cookies.
Disclaimer
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Personal Note
Personal Note