Why You’ll Love This Recipe
These cookies are a dream for coffee and chocolate lovers alike. The rich, chocolatey base has just the right amount of espresso to give it a grown-up twist, and the coffee liqueur glaze adds a boozy finish that’s reminiscent of a real espresso martini. They’re quick to make, perfect for parties or after-dinner treats, and require no chilling—unless you want to amp up the flavor even more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 3 ounces (85 grams) bittersweet chocolate, chopped
- 1 1/4 cups (156 grams) all-purpose flour
- 1/3 cup (28 grams) Dutch-process cocoa powder
- 2–3 teaspoons instant espresso powder*
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
For the Glaze:
- 1 cup (125 grams) powdered sugar, sifted
- 3 to 4 tablespoons (35–47 grams) coffee liqueur (such as Kahlua or Mr. Black)**
Directions
Make the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Melt Chocolate: In a microwave-safe bowl, melt the bittersweet chocolate in 20-second bursts, stirring between each, until fully melted and smooth. Let cool to about 80°F.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2–3 minutes).
- Add Chocolate and Wet Ingredients: Mix in the cooled, melted chocolate. Add the egg, egg yolk, and vanilla extract, beating until fully combined.
- Combine: Gradually add the dry ingredients, mixing just until combined. Fold in the chocolate chips using a rubber spatula. The dough will be sticky.
- Shape Cookies: Use a medium spring-loaded scoop to portion 1 ½-tablespoon balls of dough. Roll each between your hands to smooth, and place them 2 inches apart on the baking sheets.
- Bake: Bake for 10–11 minutes or until the cookies are set. Cool for 5 minutes before transferring to a wire rack.
Make the Glaze:
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and coffee liqueur until a thick but pourable glaze forms.
- Glaze the Cookies: Drizzle the glaze over cooled cookies. Let sit until the glaze is set.
Servings and Timing
- Yield: 25 medium or 15 large cookies
- Prep Time: 35 minutes
- Cook Time: 11 minutes
- Total Time: 46 minutes
Variations
- Bolder Espresso Flavor: Use 3 teaspoons of espresso powder or chill dough for up to 72 hours before baking to intensify the flavor.
- White Chocolate Version: Swap semisweet chips with white chocolate for a fun contrast.
- Nutty Additions: Add chopped hazelnuts or walnuts to the dough for extra texture.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze baked cookies or unbaked dough. If freezing dough, portion and wrap well before storing for up to 2 months. Bake directly from frozen, adding an extra minute or two to the baking time.
FAQs
Can I skip the coffee liqueur?
Yes, substitute it with strong brewed coffee or espresso for a non-alcoholic glaze.
Do I need to chill the dough?
No, but chilling the dough for 24–72 hours will enhance the flavor and texture.
What kind of chocolate should I use?
Use high-quality bittersweet chocolate for melting and semisweet chips for mix-ins. You can also try dark chocolate if you prefer a richer cookie.
Can I use natural cocoa powder?
Dutch-process cocoa is recommended for its smoother, more intense flavor, but natural cocoa can be used in a pinch.
How can I tell when the cookies are done?
The cookies should be set around the edges but soft in the center. They will continue to firm up as they cool.
How strong is the coffee flavor?
It’s a rich, balanced coffee flavor that pairs beautifully with the chocolate—bold but not overpowering.
Can I make these cookies larger?
Yes, you can make larger cookies—just adjust the baking time by a few minutes.
Can I use espresso instead of espresso powder?
Espresso powder is more concentrated and recommended, but if using brewed espresso, reduce the added liquid slightly and mix it into the glaze instead.
Are these cookies chewy or cakey?
They’re rich and chewy in the center with crisp edges, the perfect texture for chocolate cookies.
How do I keep the cookies fresh?
Store them in layers separated by parchment paper in an airtight container to keep them moist and prevent sticking.
Conclusion
Espresso Martini Cookies are the ultimate indulgence for coffee and chocolate lovers alike. Rich, chewy, and topped with a boozy glaze, they’re as delightful for a dinner party as they are for a quiet night in. Quick to make and full of flavor, these cookies are sure to become a favorite for any occasion.
Espresso Martini Cookies
- Prep Time: 35 minutes
- Cook Time: 11 minutes
- Total Time: 46 minutes
- Yield: 25 medium or 15 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Espresso Martini Cookies are rich, chocolatey cookies infused with espresso and topped with a coffee liqueur glaze for a sophisticated twist on a classic treat—perfect for coffee lovers and cocktail fans alike.
Ingredients
3 ounces (85 grams) bittersweet chocolate, chopped
1 1/4 cups (156 grams) all-purpose flour
1/3 cup (28 grams) Dutch-process cocoa powder
2–3 teaspoons instant espresso powder
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at cool room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
1 cup (170 grams) semisweet chocolate chips
1 cup (125 grams) powdered sugar, sifted
3 to 4 tablespoons (35–47 grams) coffee liqueur (such as Kahlua or Mr. Black)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt chopped chocolate in the microwave in 20-second bursts, stirring until smooth. Cool slightly.
- In a bowl, whisk flour, cocoa powder, espresso powder, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Mix in cooled melted chocolate, then add egg, egg yolk, and vanilla, beating until combined.
- Gradually mix in dry ingredients until just combined, then fold in chocolate chips.
- Scoop 1 ½-tablespoon portions of dough, roll smooth, and place 2 inches apart on baking sheets.
- Bake for 10–11 minutes until set. Cool 5 minutes on baking sheet, then transfer to wire rack.
- For glaze: Whisk powdered sugar and coffee liqueur until smooth. Drizzle over cooled cookies and let set.
Notes
Chill dough up to 72 hours for a more intense flavor.
Replace coffee liqueur with espresso or coffee for a non-alcoholic version.
Use white chocolate or add chopped nuts for variation.
Nutrition
- Serving Size: 1 medium cookie
- Calories: 180
- Sugar: 16g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
