Chocolate Espresso Sugar Cookies
These sparkly sugar cookies have deep chocolate flavor with a hit of espresso that compliments the chocolate perfectly. Slightly crisp edges, tender center, incredibly easy to make. No refrigeration needed and they freeze well.
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.
Notes
Room temperature ingredients ensure best texture.