Best Chocolate Espresso Bean Cookies Recipes

Chocolate Espresso Bean Cookies image

Provided by @MakeItYours

Number Of Ingredients 8

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, (softened)
1 1/2 cups sugar
2 large eggs, (room temperature)
2 teaspoons coffee extract
1/2 cup chocolate covered espresso beans, (crushed (see notes))

Steps:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, use a hand-held mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
Add the eggs one at a time and beat into the butter and sugar mixture.
Beat in the coffee extract.
Sift in the flour, salt, and baking powder. Beat into the wet mixture until well combined.
Next, beat in the crushed espresso beans until just mixed through.
Portion the cookie dough into tablespoons. Roll into a ball and place onto the prepared baking sheet.
Press down on each ball until ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
Once completely cooled, dust with cocoa powder if desired.

Chocolate Espresso Bean Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 13

1 1/2 cup(s) chocolate covered espresso beans
3 1/2 cup(s) flour
1 teaspoon(s) salt
1 teaspoon(s) baking soda
1 cup(s) unsalted butter softened
1 cup(s) light brown sugar
1 cup(s) white sugar
2 teaspoon(s) vanilla extract
2 teaspoon(s) kahlúa
2 large eggs
1/2 teaspoon(s) espresso powder
3 teaspoon(s) hot water
2 tablespoon(s) milk

Steps:

Preheat oven to 350° F. Use a food processor to grind up chocolate covered espresso beans into small pieces, set aside. Combine flour, salt and baking soda in a medium-sized bowl and set aside.
In the bowl of your stand mixer, combine butter with both brown and white sugar. Beat on medium speed until butter and sugar are well mixed. There should be no remaining chunks of sugar. Add vanilla extract and Kahlúa followed by one egg. Beat on medium speed until incorporated and beat in the second egg. In a small dish, mix espresso powder with 3 tsp hot water and stir until dissolved. Measure out 2 tsp from the mix and add to batter. Discard remaining liquid. Last, add milk and make sure all wet ingredients are well mixed.
Turn mixer speed to low and slowly add flour mixture just until mixed. Add chocolate covered espresso beans last and mix on low until combined. Spoon cookie dough onto lined cookie sheet. Bake at 350° F for 10-14 minutes. I like my cookies slightly undercooked. Remove from oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool. Store in an air tight container.