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Espresso Cookies with White Chocolate and Coffee Bean Garnish Recipe

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These Espresso Cookies combine rich cocoa and bold espresso flavors in a soft, chewy cookie topped with luscious white chocolate and garnished with coffee beans. Perfect for coffee lovers, these cookies balance sweetness and coffee intensity for a delightful treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (gluten-free if needed)
  • 2/3 cup natural unsweetened cocoa powder
  • 2 Tablespoons instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons rum extract
  • 1 Tablespoon milk

Topping

  • 10–12 ounces premium white chocolate
  • Coffee beans to garnish

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until well combined. This ensures even distribution of leavening and flavorings.
  2. Cream Butter and Sugars: In a separate large bowl, beat the room temperature butter with the granulated sugar and light brown sugar on medium-high speed for 2-3 minutes using an electric or stand mixer fitted with a paddle attachment. This step aerates the mixture for a light texture.
  3. Add Wet Flavorings: Add the egg, vanilla extract, rum extract, and milk to the butter and sugar mixture. Beat on medium speed for 1-2 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
  4. Incorporate Dry Ingredients: Reduce mixer speed to low and slowly add the dry ingredient mixture to the wet ingredients until just combined. Avoid overmixing to maintain tender cookies.
  5. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Chilling thickens the dough and prevents cookie spreading during baking for thicker, chewier cookies.
  6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. If chilled more than 24 hours, let dough soften at room temperature for 15-30 minutes to ease scooping.
  7. Scoop Cookies: Using a 3-tablespoon cookie scoop, drop dough 2-3 inches apart on the prepared baking sheets. The dough will be sticky; wet your hands slightly if needed to handle it effectively.
  8. Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges are set and tops appear slightly soft. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Melt White Chocolate: While cookies cool, place white chocolate in a microwave-safe tall container and microwave in 30-second intervals, stirring between each, until completely melted and smooth.
  10. Decorate Cookies: Dip half of each cooled cookie into the melted white chocolate and place on parchment paper. Garnish each dipped cookie with 1-3 coffee beans. Let set at room temperature or place briefly in the freezer to harden the chocolate coating.
  11. Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months to retain freshness.

Notes

  • For best texture and thickness, chill the dough overnight or up to 3 days.
  • Use gluten-free flour if gluten is a concern.
  • Room temperature butter and egg ensure proper mixing and texture.
  • Wet your hands when handling sticky dough to prevent sticking.
  • White chocolate frosting adds a creamy, sweet contrast to the bitter espresso flavor.
  • Cookies can be frozen after baking and decorating with chocolate.

Keywords: espresso cookies, coffee flavored cookies, white chocolate dipped cookies, chocolate espresso dessert, easy cookie recipe

Find it online: https://freshrecipehub.com/espresso-cookies-with-white-chocolate-and-coffee-bean-garnish-recipe/