Description
Delight in these elegantly stamped chocolate espresso cookies, perfectly balanced with rich cocoa and a bold espresso flavor. Soft and chewy with a subtle glossy espresso glaze, they offer a sophisticated twist on a classic cookie, ideal for coffee lovers and chocolate aficionados alike.
Ingredients
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural or Dutch-process cocoa powder, plus more as needed
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Glaze Ingredients
- 1 teaspoon espresso powder
- 2 Tablespoons (30g/ml) warm water
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 2 Tablespoons (30g/ml) milk (dairy or nondairy)
Instructions
- Combine dry ingredients: In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat softened butter and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture and beat until well combined, approximately 1 minute, scraping the bowl as needed.
- Mix dry and wet ingredients: Gradually add the dry ingredient mix to the wet ingredients on low speed. Mix until combined into a soft, sticky dough. Cover tightly and refrigerate for at least 1 hour or up to 2 days.
- Prepare for stamping: Line baking sheets with parchment paper or silicone mats. Scoop about 1 heaping tablespoon (30g) of chilled dough and roll into balls. Place them 3 inches apart on the prepared sheets.
- Stamp the cookies: Press the cookie stamp firmly and directly onto each dough ball, extending the dough close to the stamp edges. If the dough sticks, lightly dust the stamp with cocoa powder using a pastry brush; remove excess powder from cookie tops as desired.
- Chill stamped cookies: Refrigerate the stamped cookies for 1 hour before baking to set the shape.
- Preheat oven: Set the oven temperature to 350°F (177°C) to prepare for baking.
- Bake the cookies: Bake cookies until edges are set but centers remain slightly soft, about 11–13 minutes. Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
- Make espresso glaze: In a medium bowl, dissolve 1 teaspoon espresso powder in 2 tablespoons warm water. Whisk in sifted confectioners’ sugar and milk until smooth. Adjust thickness by adding more milk for thinner glaze or more sugar for thicker.
- Glaze the cookies: Brush the glaze onto cooled cookies or dip the tops in it. Allow glaze to set for about 1 hour before serving.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week.
Notes
- For a stronger espresso flavor, increase the espresso powder in the dough by 1/2 teaspoon.
- If cookie dough becomes too soft while stamping, chill it again to make stamping easier.
- Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor.
- The glaze can be made dairy or nondairy by choosing milk or milk alternatives.
- Cookies freeze well either glazed or unglazed; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
