Description
These rich Espresso Martini Cookies combine cocoa, espresso, and rum extract, then get dipped in white chocolate and finished with coffee beans for a bold, elegant dessert.
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
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons rum extract
- 1 tablespoon milk
- 10 to 12 ounces premium white chocolate
- Coffee beans, for garnish
Instructions
In a medium mixing bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt. Keep whisking until everything looks evenly blended and there are no visible cocoa clumps.
In a separate large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed for about 2 to 3 minutes. The mixture should look lighter in color and a little fluffy.
Mix in the egg, vanilla extract, rum extract, and milk. Beat for 1 to 2 minutes until the mixture looks smooth and airy. Scrape down the sides and bottom of the bowl as needed so everything blends evenly.
Reduce the mixer speed to low. Slowly add the dry ingredients to the wet mixture, mixing only until the dough comes together. The dough will be soft and sticky, which is normal for these Espresso Martini Cookies.
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 3 days. Longer chilling gives you thicker cookies and helps prevent spread, so overnight chilling works especially well.
When ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper. If the dough has been chilled for more than 24 hours, let it sit at room temperature for 15 to 30 minutes so it softens slightly and scoops more easily.
Using a medium cookie scoop or a heaping 3-tablespoon measure, scoop the dough into balls and place them on the prepared baking sheets. Leave 2 to 3 inches between each portion because the cookies will spread a bit as they bake. The dough will be sticky, so lightly wet your hands if you need help shaping it.
Bake the cookies for 10 to 12 minutes, or until the edges look set and the tops still appear slightly soft in the center. Do not overbake them. The cookies should finish setting as they cool on the baking sheet.
Let the cookies rest on the baking sheet for about 5 minutes. Then transfer them to a wire rack and allow them to cool completely before decorating.
Place the white chocolate in a microwave-safe bowl or, even better, a tall container like a liquid measuring cup. Heat it in 30-second intervals, stirring well after each round, until the chocolate is fully melted and smooth.
Dip half of each cooled cookie into the melted white chocolate. Set the dipped cookies on a sheet of parchment paper. Finish each one with 1 to 3 coffee beans while the chocolate is still soft.
Let the chocolate set at room temperature, or speed things up by placing the cookies in the freezer for a few minutes.
Notes
Store the finished cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. For longer storage, freeze baked cookies in a single layer and then transfer them to a freezer-safe container for up to 3 months. You can also freeze the unbaked dough for up to 3 months and bake it straight from frozen, adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 296kcal
- Sugar: 29g
- Sodium: 203mg
- Fat: 15g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 36mg