I’ve been meaning to make espresso cookies for a while. There’s a local bakery called Babette’s Feast close to where I live and sometimes I’ll take Quinn to the park next to it. The downside to this is that all you can smell are the amazing espresso cookies wafting through the park.
After playing in the park, we’ll usually pay the bakery a visit and share a cookie for the road home. It’s really more of one bite to me-two bites to Quinn kind of deal which seems fair because I get all of the good stuff when he goes to bed! Whenever I eat regular cookies I always like to pair it up with some coffee, so to have a cookie with espresso in it makes me super happy. These cookies are definitely more of a shortbread type instead of a chewy moist cookie, like most chocolate cookies. They also have a strong coffee kick which can be dialed back if you’re not quite the coffee freak like myself, but why wouldn’t you be is my question? I found this recipe in a Martha Stewart cookie magazine which I’ve had for years, but it’s originally for a chocolate and black pepper cookie. I skipped the pepper and added the espresso.
If you like chocolate and coffee, then I’m pretty sure these are the next cookies you should make…
Chocolate Espresso Shortbread Cookies
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 Tbsp plus 1 tsp instant espresso powder
- 1/2 tsp ground cinnamon
- 1 1/2 sticks unsalted butter at room temperature
- 1 cup sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 cup finely chopped hazelnuts
- In a bowl combine the flour, cocoa powder, salt, espresso and cinnamon and set aside.
- Using a stand mixer, mix the softened butter and sugar on high speed until light and fluffy.
- Add the egg and vanilla. Beat until well combined, about 1 minute.
- Add the flour mixture to the mixer bowl and mix until the dough comes together.
- Place the dough onto a sheet of parchment paper and roll it into a log shape.
- Place the log in the fridge for up to 1 hour.
- Preheat the oven to 350 degrees F.
- After the dough has firmed up, roll it in the chopped hazelnuts and then slice with a sharp knife into slices about a half inch thick.
- Place each disc onto a cookie tray lined with more parchment leaving a small space between each cookie and bake for 13 minutes.
- Let cool on a wire rack.