These chocolatey cookies with a hint of espresso are out of this world. They have crispy edges with chewy interiors and are so good that your only thought will be “mmm!”
This recipe uses egg whites rather than whole eggs. It makes for a lighter cookie with crisp edges. I have also made a batch with a whole egg and the cookies were just as delicious though maybe a tad chewier due to the moisture from the egg yolk.
Whether you choose to use egg whites or a whole egg, you’ll be rewarded with cookies that are deeply flavored with chocolate and hints of espresso. They are divine.
Refrigerating the dough for a couple of hours will make it easier to shape the soft dough into balls for rolling in sugar.
I drizzled a bit of espresso glaze on a few of the cookies which made them extra pretty. And I couldn’t help adding a few white chocolate chips to some of the cookies as soon as they emerged from the oven.
My taste testers all said they loved the cookies simply rolled in sugar before being baked. Sometimes plain and uncomplicated is best!
I enjoy eating them straight from the freezer when they are cold and extra crispy.
Chocolate Espresso Cookies
36
servingsAdapted from Pastry Chef Online
Ingredients
2 cups + 1 tablespoon all-purpose flour (240g/8.5 ounces)
1 1/2 teaspoons baking soda
1 3/4 sticks unsalted or lightly salted butter (196g/7 ounces) cut into 7 cubes *I used lactose free butter
1 1/2 cups + 1 tablespoon granulated sugar (312g/11 ounces)
1/3 cup + 1 tablespoon neutral oil (84g/3 ounces)
1 tablespoon + 2 teaspoons espresso powder (if using instant coffee increase to 2 1/2 tablespoons)
2 teaspoons vanilla extract
1 scant teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton’s kosher salt
2 large egg whites (or 1 large whole egg)
1 cup unsweetened cocoa powder (84g/3 ounces)
granulated sugar for rolling cookies
Directions
- Line 2 cookie sheets with parchment paper.
- Fill a small shallow bowl with granulated sugar, about 1/4 cup.
- In a medium bowl, whisk together the flour and baking soda.
- In a large microwave safe bowl, melt the butter for 35-45 seconds or until just melted and not too hot. Whisk until completely melted. Whisk in the sugar, oil, espresso powder, vanilla, and salt. Thoroughly whisk in egg whites or whole egg. Add the cocoa powder and whisk until completely moistened and evenly combined. Add flour mixture and mix with a spatula until completely combined. Cover and transfer to the refrigerator to chill for a few hours. You may also place in the freezer for 20 minutes or so for speedier option.
- Place racks in the upper and lower thirds of the oven. Preheat oven to 300 degrees.
- Roll dough into balls about 28g each (about 1 tablespoon) and roll in sugar. You may also make the dough balls smaller which will give you more cookies. Place 12 to a sheet, spacing evenly apart (cookies will spread).
- Bake for 18-20 minutes, switching racks and rotating pans halfway through baking time. Cookies are done when the edges are crisp and the tops are firm.
- Allow cookies to cool on the pan for 5 minutes before transferring to cooling racks. Repeat with remaining dough.
Notes
- Baked and cooled cookies may be frozen for a few months. They are delicious right out of the freezer!