Description
Espresso Martini Cookies are decadent, chewy chocolate cookies infused with espresso and coffee liqueur flavors, topped with a smooth white chocolate coating and a dusting of cocoa powder. Perfectly balanced with a fudgy texture and a playful, sophisticated vibe, these cookies make an ideal treat for holiday parties or special occasions.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter (mostly melted)
- 1½ cups dark brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 2 Tbsp. Kahlúa (coffee liqueur)
- 2 tsp. vanilla extract
- 2¾ cups all-purpose flour (spooned & leveled)
- ½ cup unsweetened cocoa powder (such as Ghirardelli), plus more for dusting
- 2 tsp. cornstarch
- 2 tsp. espresso powder (or up to 1 Tbsp. for a strong coffee flavor)
- 1 tsp. baking soda
- ½ tsp. fine salt
- 1½ – 2 cups chopped chocolate-covered espresso beans
For Garnish:
- 1 (10 oz.) bag Ghirardelli white chocolate melting wafers (for drizzle or dipping)
- Coffee beans (for garnish, optional)
Instructions
- Melt the Butter: In a microwave-safe bowl or small saucepan, melt the butter until mostly melted. Allow it to cool slightly while preparing the other ingredients.
- Whisk Butter and Sugars: In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until the mixture is glossy and smooth.
- Add Remaining Wet Ingredients: Whisk in the eggs, Kahlúa coffee liqueur, and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, espresso powder, baking soda, and fine salt.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet mixture using a spatula or wooden spoon. Stir just until no flour streaks remain; the dough will be thick and slightly sticky.
- Add Mix-ins: Fold in the chopped chocolate-covered espresso beans until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to help prevent spreading during baking and to enhance flavor depth.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Scoop and Bake: Using about 2½ tablespoons per cookie, scoop the dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake 8-10 minutes until edges are set but centers look slightly underbaked.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
- Melt White Chocolate: Melt the white chocolate wafers according to package instructions.
- Dip or Drizzle Cookies: Spoon an even layer of melted white chocolate over each cooled cookie, spreading it evenly to coat the top. Let the chocolate set almost completely.
- Decorate: Place a square piece of parchment paper over half of each cookie, then use a fine mesh sieve to dust the uncovered half with cocoa powder. Carefully remove the parchment paper, avoiding mixing cocoa onto the white chocolate side. Garnish the center with one or three coffee beans for a sophisticated finish.
Notes
- Slight underbaking the cookies ensures a chewy, fudgy center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies for up to 2 months.
- Use chopped chocolate-covered espresso beans to add a crunchy coffee flavor contrast.
- The white chocolate layer and cocoa dusting replicate the signature espresso martini cocktail vibe.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
