Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
