These cookies combine deep cocoa flavor with aromatic espresso, creating a sophisticated taste profile that’s both bold and comforting. The dough is easy to work with, making them perfect for using decorative cookie stamps. They hold their shape well while baking, making them a great choice for gifting, holidays, or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually mix the dry ingredients into the wet mixture, stirring until a smooth dough forms.
Scoop the dough into tablespoon-sized balls and roll them gently to smooth the surface.
Place a dough ball on the baking sheet and press with a cookie stamp until about 1/4-inch thick. Repeat with remaining dough, spacing cookies evenly.
Bake for 9–11 minutes, or until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe yields about 24 cookies. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
Add a pinch of cinnamon or chili powder for a spicy twist.
Dip half of each baked cookie in melted dark or white chocolate.
Sprinkle a little sea salt on top before baking for extra flavor.
Use a heart, holiday, or geometric stamp for seasonal themes.
Add mini chocolate chips for extra texture.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature before serving. These cookies don’t require reheating, but a few seconds in the microwave will give them a just-baked warmth.
FAQs
What kind of espresso powder should I use?
Use instant espresso powder made for baking—not ground coffee—for the best flavor and texture.
Can I make these cookies without a stamp?
Yes, you can flatten the dough with the bottom of a glass or a fork for a simpler look.
Can I use Dutch-processed cocoa?
Yes, Dutch-processed cocoa gives the cookies a deeper color and smoother chocolate flavor.
How do I keep the cookie stamp from sticking?
Lightly flour the stamp or chill the dough balls before stamping to prevent sticking.
Can I refrigerate the dough?
Yes, refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for a few minutes to soften slightly.
Are these cookies soft or crisp?
They have a firm texture on the outside with a tender bite in the center.
Can I make the dough ahead and freeze it?
Yes, shape the dough into balls and freeze. Stamp and bake directly from frozen, adding 1–2 minutes to baking time.
Do these cookies taste strongly of coffee?
They have a noticeable espresso flavor that enhances the chocolate, but it’s not overpowering.
Can I substitute the espresso powder?
You can omit it for plain chocolate cookies, though the flavor will be slightly less intense.
Are they suitable for cookie decorating?
Absolutely. The stamped surface makes a beautiful base for icing, drizzles, or powdered sugar.
Conclusion
Stamped Chocolate Espresso Cookies are the perfect combination of elegance, flavor, and ease. With their rich chocolate taste and coffee-infused aroma, they’re sure to become a favorite for gifting or indulgent snacking. Whether you’re a fan of beautifully stamped cookies or simply love the espresso-chocolate pairing, this recipe delivers every time.
Stamped Chocolate Espresso Cookies are elegant, chocolatey treats with a bold espresso kick. Featuring a crisp exterior, tender center, and eye-catching stamped design, they’re perfect for gifting, holidays, or anytime you want to impress with both taste and presentation.
Ingredients
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture and mix until a smooth dough forms.
Roll tablespoon-sized portions of dough into balls and smooth the surface.
Place a dough ball on the baking sheet and press with a cookie stamp to about 1/4-inch thickness. Repeat with remaining dough, spacing cookies about 2 inches apart.
Bake for 9–11 minutes or until the edges are set.
Let cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
Add cinnamon or chili powder to the dough for a warm, spicy twist.Dip cooled cookies in melted dark or white chocolate for extra indulgence.Sprinkle sea salt on top before baking for a sweet-savory balance.Chill dough balls before stamping to prevent sticking.Use festive or geometric cookie stamps to match the occasion.
