Dessertsbeyondfrosting5.0
Espresso Bean Cookies
Made with chopped chocolate covered espresso beans and espresso powder, these Chocolate Espresso Bean Cookies are THE cookie for coffee lovers! These coffee cookies are easy to make and absolutely irresistible when served warm!
👥 24 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 30 min🔥 Cook: 12 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- pan
📝 Preparation Steps
1
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least ⏱️ 20 minutes. Roughly chop the chocolate espresso beans. Set aside.
2
Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, ⏱️ 2-3 minutes until well creamed. Next add the eggs and vanilla extract and continue beating until well incorporated.
(226g) unsalted butter, at room temperature1 cup(220g) packed light brown sugar1 cuplarge egg2(15ml) pure vanilla extract1 tablespoon(420g) all-purpose flour3 cups(16g) corn starch2 teaspoons(5g) salt1 teaspoon(4g) baking soda1 teaspoon
3
In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chopped espresso beans. Beat until incorporated. Set aside.
4
Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart. Bake for ⏱️ 10-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for ⏱️ 5-10 minutes before transferring to a wire rack to cool completely.
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