Double Shot Espresso Cookies

These cookies are rich, chewy, and infused with a bold double shot of espresso. Perfect for anyone needing a little caffeine boost while enjoying a delightful treat!

Ingredients

For the Cookies:

• 225 g all-purpose flour
• 125 g unsalted butter, softened
• 150 g brown sugar
• 100 g granulated sugar
• 1 large egg
• 2 tbsp brewed espresso (cooled)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 60 g espresso powder (or finely ground coffee beans)
• 100 g dark chocolate chips or chunks (optional)

For the Espresso Drizzle:

• 100 g powdered sugar
• 30 ml brewed espresso (cooled)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare Your Oven: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 3-5 minutes.

3. Add Egg, Espresso, and Vanilla: Beat in the egg, cooled brewed espresso, and vanilla extract until fully incorporated.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder.

5. Mix Dry with Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you want that extra richness, fold in the dark chocolate chips or chunks.

6. Scoop the Cookie Dough: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking tray, spacing them a few centimeters apart.

7. Bake: Bake for about 10-12 minutes, or until the edges start to turn golden, but the centers still look a bit soft. This gives them that lovely chewy texture!

8. Cool: Remove from the oven and allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

9. Prepare the Espresso Drizzle: In a small bowl, whisk together the powdered sugar, cooled brewed espresso, vanilla extract, and a pinch of salt until smooth.