Description
These Chocolate Espresso Cookies are a dream combo of rich cocoa and bold espresso. With a soft, chewy center, crisp edges, and a silky espresso glaze on top, they’re perfect for coffee lovers, holiday trays, and any cozy moment that deserves a bit of indulgence.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups powdered sugar (for glaze)
3 to 4 tablespoons brewed espresso (for glaze)
Instructions
1. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Scoop the dough onto a parchment-lined baking sheet using a cookie scoop.
6. Bake at 350°F (175°C) for 9 to 11 minutes until the edges are set but centers remain soft.
7. Let cookies cool on a wire rack.
8. Prepare the glaze by whisking powdered sugar and brewed espresso until smooth.
9. Drizzle or dip each cookie with the glaze. Let set before serving.
Notes
For a thicker glaze, reduce the espresso to 2 tablespoons.
You can use instant coffee in place of espresso powder, but the flavor will be milder.
Freeze unbaked cookie dough balls for quick cookies any time—just add 1-2 minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 17g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate espresso cookies, glazed cookies, coffee dessert