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
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
- Mix first six ingredients (flour through cocoa powder) together in a medium bowl.
- 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.
- Refrigerate dough until firm (at least two hours).
- Pre-heat oven to 400 degrees. Use a cookie scoop to shape dough and roll in additional sugar before placing on cookie sheet.
- Bake approximately 10 minutes, until cookies are just set. Sprinkle with additional espresso and cool on baking sheet for one minute.
- Move to wire racks to finish cooling.