Bring your classic sugar cookies to new heights with a deep flavor of chocolate and espresso. They are seriously rich and chocolatey which is perfect when your cookie craving hits.
There is something special about the classic sugar cookies. They are so simple. With soft interior texture and a crispy edge. Little effort to whip up. And I am dreaming about these cookies.
Monday blues hit me up with tons of work and a little caffeine is needed in a snack, a brunch or anything. I also got a new cocoa powder container from a late grocery trip last night, so this is how my chocolate espresso sugar cookies were born.
Talking specifically about espresso and coffee in general, you will find me as a member of the group named ‘don’t like coffee that much’. I drink it sometimes but if you see me skip the morning coffee, that’s just as usual as it is. When I need it, I will go and buy it. It’s just like, I am not going out of my way to buy it. But rather than drinking coffee, I’ve found a new and better way to get my dose of caffeine, and that is inside a cookie. Or a cake.
THE PERFECT PAIR OF CHOCOLATE AND ESPRESSO
I had my dreamy cupcakesusing this combo and have been obsessed with them since then. Coffee enhances the flavors of chocolate. When paired together, the warmth and bitterness of coffee with the sweet smoothness of chocolate just brings out the unique flavor and independent complex that we will want to try over and over again. Using this combo, a little warning is that these chocolate espresso sugar cookies may get you addicted. And now, are you ready to bake with me?
More Cookie Recipes:
Chocolate Espresso Sugar Cookies
- 1 3/4 cups (228g) all purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1 tablespoon (5g) espresso powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 stick/170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (50g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup (67g) granulated sugar
- 1 teaspoon espresso powder
- Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, salt, espresso powder and cocoa powder. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar and brown sugar on medium speed about 3 minutes, until light and fluffy. Add in egg and vanilla extract, beat until combined. Scrape down the sides as needed. On a low speed add the flour mixture to the wet mixture and beat just until combined. Do not over mix.
- Make the coating: In a small bowl, toss together sugar and espresso powder.
- Use a cookie scoop to scoop the dough out, roll them in the cinnamon-sugar mixture, and place on the prepared baking sheet, preferably 6-8 cookie dough per sheet as they will spread. Bake for about 10-12 minutes, until cookies begin to puff up and crack on the outside. Allow cookies to cool on the baking sheets for 10 minutes then gently transfer to a wire rack to cool completely.
- Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.