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–+ servings

Chocolate Espresso Sugar Cookies

Bring your classic sugar cookies to new heights with a deep flavor of chocolate and espresso. They are seriously rich and chocolatey which is perfect when your cookie craving hits.
5 from 1 vote
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 cookies

Ingredients

For Cookies

  • 1 3/4 cups (228g) all purpose flour
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1 tablespoon (5g) espresso powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 stick/170g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (50g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For Rolling

Instructions

  • Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
  • In a small bowl, whisk together flour, baking soda, salt, espresso powder and cocoa powder. Set aside.
  • In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar and brown sugar on medium speed about 3 minutes, until light and fluffy. Add in egg and vanilla extract, beat until combined. Scrape down the sides as needed. On a low speed add the flour mixture to the wet mixture and beat just until combined. Do not over mix.
  • Make the coating: In a small bowl, toss together sugar and espresso powder.
  • Use a cookie scoop to scoop the dough out, roll them in the cinnamon-sugar mixture, and place on the prepared baking sheet, preferably 6-8 cookie dough per sheet as they will spread. Bake for about 10-12 minutes, until cookies begin to puff up and crack on the outside. Allow cookies to cool on the baking sheets for 10 minutes then gently transfer to a wire rack to cool completely.
  • Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.
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