espresso cookies

After nearly a dozen attempts to make coffee bean cookies, I&#039;ve finally created a recipe I&#039;m satisfied with. With real ristretto, and the perfect balance between chocolate, coffee, and vanilla these cookies may just be your new favorite recipe too!

Coffee Bean Cookies

Flour (AP)

Cocoa Powder (dutch process)

Butter (salted)

Powdered Sugar (aka confectioner's sugar)

Egg Yolk

tbsp Espresso (or even better, if you can, a ristretto)

Vanilla Powder

In a mixing bowl cream together the room temperature butter and the powdered sugar using a whisk. Add the egg yolk and room temperature ristretto (espresso) coffee and whisk to combine.

Sift together the flour, cocoa powder, and vanilla powder and add to the bowl. Fold everything together with a rubber spatula and pour onto a lightly floured surface. Knead lightly just to make sure there are no flour pockets and everything is well combined. Shape into a ball and wrap tightly in plastic wrap. Place in the fridge for one hour.

Remove from the refrigerator and take off the plastic. Divide in half or quarters (depending on your table size) and roll out a log about 2 cm in diameter. Cut pieces out every 1.5 cm. You&#039;ll be able to make about 36-40 total cookies.

Roll a piece into a ball between your palms in a circular motion. Then roll between your palms once in an up down motion to turn the ball into an oval. Use your thumb and forefinger to squash the ends flat, and place the cookies on a silicone or parchment lined baking tray.

Use a very thin knife to bisect the cookie balls a little less than half way down. If you don&#039;t have a super thin knife, then don&#039;t go as deep.

Place the tray into the freezer for 15 minutes. Preheat your oven to 165 Celsius on convection.

Take the cookies tray out of the freezer and place in the oven about 20 cm (8 inches) from the top. Bake for 12 minutes exactly, then remove the tray and place on your counter top. Let rest for 5 minutes before removing them from the tray.

These espresso chocolate chip cookies are a grown-up version of a classic chocolate chip cookie! Made with browned butter, espresso grounds, and packed with chocolate, they are the best cookies for coffee lovers!

Espresso Chocolate Chip Cookies

unsalted butter

espresso

+ 2 tablespoons light brown sugar

sugar

egg (room temperature)

egg yolk (room temperature)

vanilla extract

all-purpose flour

baking soda

salt

chocolate chocolate chips

In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown color.  (For me this takes about 10 minutes!) Scrape all of the butter into your mixing bowl.

Stir the espresso grounds then set the bowl aside to cool to room temperature. (In my kitchen, this takes about 20-30 minutes!).

Whisk in the sugar and brown sugar for one minute until combined.

Whisk in the egg, egg yolk, and vanilla.

Fold in the flour, baking soda, salt, and chocolate until just combined.

Scoop the dough onto a parchment-lined baking tray. Then chill the tray in the freezer for at least 3-4 hours (overnight for the best flavor and texture!).

When you are ready to bake, preheat the oven to 350 F/180 C. Bake the frozen cookies spaced at least two inches apart for 10-12 minutes or until the edges are golden but the middle is still pale and puffy.

Let the tray cool on a wire cooling rack and enjoy!

Great recipe! I made a small tweak. I replaced 1 tbsp of flour with 1 tbsp of cocoa powder for extra chocolate flavor and it was delish! Will definitely make these again.

The flavour is amazing but after following the recipe to a tee, my cookies were FLAT. So disappointed as these are intended as part of my goodies box for my neighbors.

Oh my goodness. I don't even know where to begin on how awesome these turned out! They were a little extra work than what I'm used to but so worth it! I plan to double this recipe and always have some stocked in the freezer :)
Little off topic - Would you consider making a recipe for a maple bacon cookie? That sounds delightful and you know your cookies.

These cookies are perfect. They have such a wonderfully balanced flavor. The brown butter and espresso really elevate the recipe. 1000/10.

Excellent cookies.  However I found that non-coffee drinkers don't love them.  That's ok, more for me!

Loved these! If baking from frozen as I don’t wanna make the full batch right now, do I let them come up to room temp first? Or bake longer? Thank you!!

I’ve tried a few similar recipes and this one is the winner! They turn out so perfect and thank u so much for putting the measurements in the instructions so I don’t have to keep scrolling up! Genius!

Hiii! This recipe is amazing, they tasted great. But for some reason my dough/cookies came out super dark brown, not light brown like yours. I followed the recipe exactly, why could that be?

I was thinking maybe i mixed in the coffee grounds with the butter for too long?

These ARE SO GOOD. They’re soft, pillowy, and a mouthful of deliciousness. I made a few tweaks for my personal preference but 10/10 definitely making this again!

Dark chocolate espresso cookies are rich, bakery-style cookies made with espresso powder and chunks of dark chocolate in every bite.

Dark Chocolate Espresso Cookies

butter, (softened)

brown sugar

all purpose flour

espresso powder

dark chocolate bar, (chopped)

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla.

Mix in the espresso powder, flour, baking soda, and salt just until combined. Fold in the chopped dark chocolate.

Scoop the dough into 1 to 2-inch balls and place them spaced apart on the baking sheet.

Bake for about 10 minutes, then let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Rich chocolate cookies filled with dark chocolate chunks and chocolate-covered espresso beans for intense coffee flavor.

Dark Coffee Cookies

unsalted butter, softened (1/2 cup).

granulated sugar (1 cup).

eggs.

coffee extract.

all purpose flour (1 1/8 cup).

cocoa powder (1/2 cup).

instant espresso powder.

baking soda.

kosher salt.

chopped dark chocolate (1 cup).

chocolate-covered espresso beans (1 cup).

Chocolate sprinkles, optional.

Mix Wet Ingredients

Beat butter and sugar until smooth. Add eggs and coffee extract.

Add Dry Ingredients

Sift flour, cocoa, espresso powder, baking soda, and salt. Mix into wet ingredients.

Add Mix-ins

Fold in chopped chocolate and espresso beans.

Chill

Shape

Form into golf ball-sized balls. Roll in sprinkles if using.

Bake

Bake at 375°F for 12-14 minutes. Cool on sheet 10 minutes then transfer to rack.

Top 4 espresso cookies recipes from across the web

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Top Tags

Coffee Bean Cookies

Espresso Chocolate Chip Cookies

Dark Chocolate Espresso Cookies

Dark Coffee Cookies

Top 4 espresso cookies recipes from across the web

The most viewed espresso cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coffee Bean Cookies

Espresso Chocolate Chip Cookies

Dark Chocolate Espresso Cookies

Dark Coffee Cookies

The most viewed espresso cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine