Name: Espresso Martini Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/4 cups (156 grams) all-purpose flour; 1/3 cup (28 grams) Dutch-process cocoa powder; 2-3 teaspoons instant espresso powder; 3/4 teaspoon baking soda; 1/4 teaspoon fine sea salt; 3 ounces (85 grams) bittersweet chocolate, chopped; 1 cup (170 grams) semisweet chocolate chips; 1 stick (113 grams) unsalted butter, at cool room temperature; 1/2 cup (100 grams) granulated sugar; 1/2 cup (100 grams) light brown sugar; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 1/2 teaspoon vanilla extract; 1 cup (125 grams) powdered sugar, sifted; 3 to 4 tablespoons (35-47 grams) coffee liqueur (such as Kahlua or Mr. Black)

Introduction

These Espresso Martini Cookies combine rich chocolate with a hint of coffee and coffee liqueur for a sophisticated twist on a classic treat. Perfect for coffee lovers, they offer a moist, fudgy texture topped with a glossy, boozy glaze. Enjoy these cookies as a delightful afternoon snack or an elegant dessert.

The image shows several round chocolate cookies placed on a white marbled surface. Each cookie has a smooth, dark brown base with a slightly cracked texture, and they are drizzled with light caramel-colored icing in thin, uneven lines across the top. Coffee beans are scattered around the cookies, adding a rich brown contrast to the background and cookies. The overall look is warm and inviting with a mix of deep brown shades and soft caramel highlights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ounces (85 grams) bittersweet chocolate, chopped

1 1/4 cups (156 grams) all-purpose flour

1/3 cup (28 grams) Dutch-process cocoa powder

2-3 teaspoons instant espresso powder

3/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1 stick (113 grams) unsalted butter, at cool room temperature

1/2 cup (100 grams) granulated sugar

1/2 cup (100 grams) light brown sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1/2 teaspoon vanilla extract

1 cup (170 grams) semisweet chocolate chips

1 cup (125 grams) powdered sugar, sifted

3 to 4 tablespoons (35-47 grams) coffee liqueur, such as Kahlua or Mr. Black

Instructions

Step 1: Preheat the oven to 350ºF. Line baking sheets with parchment paper.

Step 2: In a microwave-safe bowl, microwave the chopped bittersweet chocolate in 20-second bursts, stirring between each, until melted. Set aside to cool until just warm, about 80°F.

Step 3: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.

Step 4: In a large bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Add the cooled melted chocolate and beat until combined. Then add the egg, egg yolk, and vanilla extract, beating until smooth. Scrape down the sides and bottom of the bowl as needed. Slowly mix in the flour mixture, then fold in the chocolate chips with a rubber spatula. The dough will be sticky.

Step 5: Using a medium spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto prepared baking sheets, spacing them 2 inches apart. Wet your hands slightly and roll each dough ball between your palms to smooth the surface.

Step 6: Bake for about 10 minutes or until the cookies are set. Cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Step 7: To make the glaze, whisk the sifted powdered sugar and coffee liqueur together in a small bowl until a thick but pourable glaze forms.

Step 8: Place a sheet of parchment paper under the cooling racks to catch any drips. Drizzle the glaze over the cooled cookies and allow it to set before serving.

Tips & Variations

Adjust the amount of espresso powder to taste—start with 2 teaspoons for a mild coffee flavor, or increase to 3 teaspoons for a stronger kick.

Substitute the coffee liqueur glaze with a simple espresso glaze made from espresso and powdered sugar for a non-alcoholic version.

For extra texture, stir in chopped toasted nuts such as pecans or walnuts along with the chocolate chips.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Allow it to come to room temperature slightly before scooping and baking.

What if I don’t have coffee liqueur?

If you don’t have coffee liqueur, you can use brewed espresso or strong coffee in the glaze for similar flavor without the alcohol. Adjust the amount to achieve a pourable consistency.