Chewy Espresso Martini Cookies
Rich, chewy espresso-flavored cookies with chocolate notes inspired by the classic espresso martini—made alcohol-free.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 1.75 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 2 tsp espresso powder
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 0.75 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, cocoa powder, espresso powder, baking soda, and salt in a bowl.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla extract until combined.
- Mix dry ingredients into wet ingredients just until combined.
- Fold in chocolate chips evenly.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Cool on baking sheet briefly, then transfer to wire rack.
Notes
For extra chewiness, slightly underbake and let cookies finish setting while cooling.