Espresso Martini Cookies
Espresso Martini Cookies are Happy Hour in cookie form! A rich chocolate espresso cookie base is studded with gooey chocolate chips and topped with a delicious coffee liqueur glaze. Quick and easy to make and ready in just 45 minutes!
Servings 25 medium or 15 large cookies
Ingredients
For the cookies:
- 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
For the glaze:
- 1 cup (125 grams) powdered sugar, sifted
- 3 to 4 tablespoons (35-47 grams) coffee liqueur, such as Kahlua or Mr. Black**
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, and vanilla extract and beat until completely smooth and combined. Scrape down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.
- Using a medium spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto prepared baking sheets, spacing 2 inches apart. Wet your hands slightly, then roll each dough ball between your palms to smooth.
- Bake for about 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.
Make the glaze:
- In a small bowl, use a small whisk or a fork to combine the powdered sugar and coffee liqueur until a thick but pourable glaze forms. Place a sheet of parchment paper underneath the cooling racks to catch the glaze for easier clean-up. Drizzle glaze all over cooled cookies. Allow to set.
- Store the cookies between layers of parchment paper in an airtight container at room temperature for up to 3 days.
Notes
*For a more pronounced espresso flavor, or if your espresso powder is less fresh, add 3 teaspoons of espresso powder.
Alternatively, cover the portioned dough balls well in plastic wrap and allow them to sit in the fridge for 24-72 hours before baking, for a thicker cookie with a bolder espresso flavor. Learn more about chilling cookie dough here.
**Use Mr. Black or a coffee liqueur without a super high sugar content for best results. Kahlua will also work just fine, but note that this has a high sugar content, so your icing will be sweeter.