Espresso Cookies
Yield: 18 cookies
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!
Ingredients
- 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
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.
Video
Nutrition Information:
Serving: 1 Calories: 205kcal Carbohydrates: 27g Protein: 2g Fat: 11g Saturated Fat: 6g Polyunsaturated Fat: 4g Cholesterol: 37mg Sodium: 165mg Sugar: 18g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.