Get ready to indulge in these delightful Espresso Martini Cookies! With a rich chocolate flavor and a hint of espresso, they’re perfect for any chocolate lover. Let's dive into this delicious treat!
Tips for Success
This part’s so satisfying—watching the dough come together!
Why You’ll Love Them
These cookies are not just delicious; they also have a fun coffee liqueur glaze that takes them to the next level. You’ve got to try this one!
Ingredients
- For the cookies:
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- For the glaze:
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Instructions
- Prepare the Cookies:
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Step 1- Preheat and Prepare: Preheat the oven to 350ºF. Line baking sheets with parchment paper.
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Step 2- Melt the Chocolate: In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).
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Step 3- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
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Step 4- Combine Wet Ingredients: In a large bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, and vanilla extract and beat until completely smooth and combined. Scrape down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.
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Step 5- Shape the Cookies: Using a medium spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto prepared baking sheets, spacing 2 inches apart. Wet your hands slightly, then roll each dough ball between your palms to smooth.
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Step 6- Bake: Bake for about 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.
- Make the Glaze:
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Step 7- Prepare the Glaze: In a small bowl, use a small whisk or a fork to combine the powdered sugar and coffee liqueur until a thick but pourable glaze forms. Place a sheet of parchment paper underneath the cooling racks to catch the glaze for easier clean-up. Drizzle glaze all over cooled cookies. Allow to set.
- Store the Cookies:
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Step 8- Storage Instructions: Store the cookies between layers of parchment paper in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 150, Fat: 7g, Carbs: 22g, Protein: 2g
Cooking techniques
Melting chocolate is an essential skill for this recipe. Remember to do it slowly in the microwave to avoid burning. The dough should be mixed until just combined to keep the cookies tender and chewy.
Variations or substitutions
Feel free to experiment with different types of chocolate chips or add nuts for an extra crunch. You can also use decaf espresso powder for a caffeine-free treat!
Storage tips
Keep these cookies fresh by storing them in an airtight container. They can last up to 3 days, but they are so delicious, they might not last that long!
Notes
* Instant espresso powder can be adjusted to your taste; add more for a stronger coffee flavor.
