Chocolate and coffee is a classic combination, and the flavours of both are outstanding in this cookie. I think this would make a great pairing with any coffee-based beverage, or even a glass of milk.
To prevent a dry and bitter tasting cookie, check on them around 7 minutes, or even earlier if you’ve rolled them out thinner. I decided to dip the cookies in some melted chocolate flavoured with more espresso powder to garnish. An espresso icing, like the one from the source of this recipe, looks great too. Or you could sandwich an espresso buttercream filling between two of these cookies for a twist on an Oreo.
To make rolling out the cookie dough easier, I place it between 2 sheets of plastic wrap. This way, I can see the dough as it’s being rolled out, and it doesn’t stick to the rolling pin or the counter.
Hand-dipped chocolate espresso cookies
Yield: ~20 cookies (~4 cm diameter)
Recipe modified from: http://easybaked.net/2013/08/22/dark-chocolate-espresso-cookies/
- 1/2 cup butter, unsalted, room temperature
- 3/4 cup white sugar
- 1 egg, room temp
- 1.5 tsp vanilla extract
- 1/3 cup cocoa powder
- 1.5 tbsp espresso powder
- 1.5 cup white flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- ~ 1/3 cup semi-sweet chocolate chips
- ~ 1/3 cup butter, unsalted
- 1 tsp espresso powder
- Cream together 1/2 cup room temperature butter and sugar until fluffy, add egg and vanilla, beat well.
- Sift cocoa, espresso, flour, salt, and baking powder over butter mixture, stir to combine then form into a disk-shaped dough. Wrap in plastic wrap and chill for 1 hour.
- Preheat oven to 350 °F, line 2 cookie sheets with parchment paper
- Roll out dough to 3-4 mm thick, cut into desired shapes using a cookie cutter. Gather and re-roll scraps, chill dough as necessary to make it easier to work with.
- Bake for 7-10 minutes, allow to cool completely before decorating.
- To dip the cookies: in a bowl, microwave the butter and chocolate chips together to melt (do this in 30 second intervals and stir every 30 seconds to prevent burning). Stir in the espresso powder. Dip 1/2 of the cookie into the chocolate, scrape the bottom of the cookie against the edge of the bowl to remove any excess, and place on a parchment-lined cookie sheet to allow the coating to harden.