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Espresso Martini Cookies Recipe

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★★★★★

4.5 from 61 reviews

Delight in these rich and decadent Espresso Martini Cookies, combining the bold flavors of coffee and chocolate with a luscious coffee liqueur glaze. Perfectly soft and chewy, these cookies bring a sophisticated twist to traditional chocolate cookies with instant espresso powder and bittersweet chocolate, finished with a smooth coffee-infused glaze.

Ingredients

Scale

Dry 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

Chocolate

  • 3 ounces (85 grams) bittersweet chocolate, chopped
  • 1 cup (170 grams) semisweet chocolate chips

Wet Ingredients

  • 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

Glaze

  • 1 cup (125 grams) powdered sugar, sifted
  • 3 to 4 tablespoons (35–47 grams) coffee liqueur (such as Kahlua or Mr. Black)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350ºF (175ºC). Line baking sheets with parchment paper to ensure cookies bake evenly and for easy removal after baking.
  2. Melt Bittersweet Chocolate: Place chopped bittersweet chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth. Let it cool slightly to about 80°F before use to avoid cooking the eggs in the dough.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch-process cocoa powder, instant espresso powder, baking soda, and sea salt until well combined. Set aside.
  4. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together using an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
  5. Combine Melted Chocolate and Eggs: Add the cooled melted bittersweet chocolate to the butter and sugar mixture and beat until combined. Then, add the large egg, egg yolk, and vanilla extract, mixing until completely smooth and homogeneous. Scrape down the bowl as needed for even mixing.
  6. Add Dry Ingredients and Chocolate Chips: Slowly incorporate the dry ingredients into the wet mixture by beating gently. Once combined, fold in the semisweet chocolate chips with a rubber spatula. The resulting dough will be sticky.
  7. Shape Cookie Dough: Use a medium spring-loaded scoop to portion out 1 1/2-tablespoon balls of dough onto the prepared baking sheets, leaving 2 inches between each. Slightly wet your hands, then roll each dough ball between your palms to smooth out the surface.
  8. Bake Cookies: Bake in the preheated oven for about 10 minutes, or until the cookies are set but still soft. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  9. Prepare Coffee Liqueur Glaze: In a small bowl, whisk together sifted powdered sugar and coffee liqueur until you achieve a thick yet pourable glaze consistency. Place parchment paper under the cooling racks to catch drips.
  10. Glaze the Cookies: Drizzle the coffee liqueur glaze evenly over the cooled cookies. Allow the glaze to set before serving or storing.
  11. Store Properly: Keep the glazed cookies between layers of parchment paper in an airtight container at room temperature for up to 3 days to maintain freshness and texture.

Notes

  • Adjust espresso powder amount according to your preferred coffee intensity; 2 teaspoons offer mild coffee flavor, 3 teaspoons provide bolder notes.
  • Use coffee liqueur varieties like Kahlua or Mr. Black for authentic flavor in the glaze.
  • Ensure melted chocolate cools before adding to prevent cooking eggs and curdling the batter.
  • Wet your hands before rolling dough to avoid sticking and achieve smooth dough balls.
  • Store cookies in an airtight container with parchment paper to keep them soft and prevent sticking.

Keywords: espresso martini cookies, coffee chocolate cookies, espresso chocolate cookies, coffee liqueur glaze, chocolate espresso cookies

Find it online: https://flavorsbymaya.com/espresso-martini-cookies-recipe/