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Espresso cookies with chocolate
Baking

Espresso cookies with chocolate

Soft cookies with espresso in the dough and dark chocolate. The center stays soft; the edge sets. The dough chills first so the flavor settles.

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Rate:
97 min total
18 servings
Easy

Ingredients

servings
Units
  • 4.1 oz soft butter
  • 3.2 oz light brown sugar
  • 2.1 oz sugar
  • 1 stk egg
  • 1 stk egg yolk
  • 2 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 7.1 oz wheat flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 4.2 oz dark chocolate

Instructions

  1. 1

    Mix the dough

    1. Beat the butter, brown sugar and sugar until even and a little airy.
    2. Beat in the egg, egg yolk, espresso powder and vanilla.
    3. Mix the flour, baking soda and salt in a bowl. Stir the dry mix into the dough until no flour remains visible.
    4. Fold in the chocolate. The dough is soft — that is intentional.
    15 min
    BowlSpoon
  2. 2

    Chill the dough

    1. Cover the bowl and chill the dough for at least 1 hour.
    2. It becomes easier to shape, and the flavor settles.
    60 min
    5°C
    Bowl
  3. 3

    Shape and bake

    1. Preheat the oven to 175 °C / 350 °F.
    2. Line a baking sheet with parchment.
    3. Shape balls of about 35 g and space them well apart.
    4. Bake 10–12 minutes, until the edge is set while the center still looks soft.
    12 min
    175°C
    OvenBakingSheet
  4. 4

    Cool

    1. Leave the cookies on the sheet for a couple of minutes.
    2. Move them to a rack and cool until the center is soft but holds together.
    10 min
    WireRack

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Details

Nutrition

Calories

175kcal

Protein

2g

Fat

9g

Carbs

21g

Serving Size

35g

Dietary

Allergens

GlutenEggsMilk

Serving

Suggestions

  • • Serve slightly warm while the center is still soft.

Drink Pairings

  • • Coffee: Espresso or filter coffee.

Side Pairings

  • • Cold milk.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: Room temperature
  • • Method: Store in a closed tin at room temperature. Put parchment between layers.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze baked cookies or raw balls. Bake frozen balls a couple of minutes longer.

Reheating

  • • Oven: Warm briefly at 150 °C until the center softens again. (150°C)

Tips

Preparation

  • • The butter should be soft, not melted. Then the cookies hold their shape better.

Cooking

  • • Take them out while the center still looks a little underdone. They set on the sheet.

Serving

  • • The espresso comes through more clearly once the cookies are fully cooled.

Variations

Flavor

  • Use strong, cooled espresso instead of powder. The dough will be a little softer — chill it a bit longer if you like.
  • A touch of cinnamon in the flour adds warmth without taking over.

Method

  • The dough can chill overnight. Take it out 10 minutes before shaping if it is very firm.

Toppings

  • A light sprinkle of flaky salt right after baking works well with the dark chocolate.

Author

C

Camilla

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Author

C

Camilla