Recipe: Chocolate Espresso Sugar Cookies

As I’ve mentioned before, Chester’s preferences for desserts are not as wide ranging as mine. But, he’ll never turn down a cookie. So, instead of a birthday cake, I offered to make cookies instead.

He browsed through some of my cookbooks and came across a recipe for mocha shortbread cookies. They sounded great, but as I reviewed the contents my baking cabinet, I realized that I didn’t have all of the ingredients on hand. All was not lost, however, as I had everything I needed for sugar cookies.

I added cocoa powder and espresso powder to a really simple sugar cookie recipe that I discovered around the holidays last year. The end product was pretty amazing. The coffee and chocolate combo provided a rich flavor and the texture was somewhere between a cookie and a brownie—crisp around the edges and chewy in the middle. I sprinkled the tops with extra espresso powder while the cookies where still warm for a bit of an extra kick, but you could skip this is you don’t want the espresso flavor to be too strong.

Baking a practice batch of cookies really got me in the mood for holiday baking. I’ve got four types of cookies on my list to make this year: chocolate with white chocolate chips, peanut butter sandwich with chocolate ganache, roll-out butter, and lemon. Hopefully, they’ll all turn out well and I can share the results! What’s on your list to bake this year?

Chocolate Espresso Sugar Cookies

Adapted from McCormick’s Vanilla Sugar Cookie Recipe

Yield: About 3 dozen (note: I used a medium size cookie scoop, which holds about a 1 ½ tablespoon of dough)

What you will need

  • 2 3/4 cups flour
  • 2 teaspoons Cream of Tartar
  • 1 ½ teaspoons espresso powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup of unsweetened, Dutch process cocoa powder
  • 1 ½ cups sugar
  • 1 cup (2 sticks) butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Additional sugar, for rolling
  • Additional espresso powder, for sprinkling

What to do

  1. Mix first six ingredients (flour through cocoa powder) together in a medium bowl.
  2. Using an electric mixer, cream sugar and butter on medium speed until fluffy. Add eggs one at a time and vanilla. Mix well. Gradually add flour mixture on low speed until all ingredients are incorporated.
  3. Refrigerate dough until firm (at least two hours).
  4. Pre-heat oven to 400 degrees. Use a cookie scoop to shape dough and roll in additional sugar before placing on cookie sheet.
  5. Bake approximately 10 minutes, until cookies are just set. Sprinkle with additional espresso and cool on baking sheet for one minute.
  6. Move to wire racks to finish cooling.
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