Ingredients (~30 cookies)
- 3 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 2 1/4 cups granulated sugar
- 1 1/4 tsp espresso grounds or espresso powder
- 1 tsp fine sea salt
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 1/2 Tbsp coffee-flavored liqueur (optional)
- 1 1/2 tsp pure vanilla extract
- 9 oz dark chocolate wafers or bar, chopped into bite-sized pieces
For Rolling
- Sanding sugar
- Flaky salt (optional)
Make the Cookie Dough
Adjust an oven rack to the middle position and preheat the oven to 350°F. Line three large baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, baking soda, and cream of tartar.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the granulated sugar, espresso grounds, and salt. Beat on medium speed for ~2-3 minutes until light and fluffy.
Add the eggs, egg yolks, vanilla, and coffee liqueur (if using). Beat on low speed until combined.
Add the flour mixture and beat again on low speed until just combined. Add the chopped chocolate and mix on the lowest speed until distributed.
Coat and Bake the Cookies
Place a layer of sanding sugar in a medium, shallow bowl.
Scoop the dough into 2-tablespoon portions (about 1.5 oz each) and roll each portion into a ball. Roll each ball in the sanding sugar until it is completely coated.
Place 8 cookies on each prepared sheet pan. Sprinkle with flaky salt, if desired.
Bake one pan at a time for ~12-14 minutes, rotating the pan halfway through. The cookies are done when the sides are set and the top just begins to crackle.
Transfer the sheet pan to a wire rack. Let the cookies cool on the pan for ~5-10 minutes, which allows them to set. After they’ve set, move the cookies to the wire rack to cool completely.
Chocolate Espresso Sugar Cookies
Ingredients
Ingredients
- 3 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1 1/2 cups unsalted butter 3 sticks, at room temperature
- 2 1/4 cups granulated sugar
- 1 1/4 tsp espresso grounds or espresso powder
- 1 tsp fine sea salt
- 2 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 1/2 Tbsp coffee-flavored liqueur optional
- 1 1/2 tsp pure vanilla extract
- 9 oz dark chocolate wafers or bar chopped into bite-sized pieces
For Rolling
- Sanding sugar
- Flaky salt optional
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking soda, and cream of tartar in a small bowl.
- Beat butter until creamy, then add sugar, espresso grounds, and salt. Mix 2-3 minutes until fluffy.
- Add eggs, egg yolks, vanilla, and liqueur. Beat on low speed.
- Mix in flour mixture on low speed until just combined.
- Fold in chopped chocolate.
- Roll dough into 2-tablespoon balls and coat in sanding sugar.
- Place 8 cookies per sheet and sprinkle with flaky salt if desired.
- Bake 12-14 minutes, rotating pan halfway, until edges set and top begins to crackle.
- Cool on pan 5-10 minutes, then transfer to wire rack.
