Double Shot Espresso Cookies

Instructions

1. 1

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

2. 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. 3

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

4. 4

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

5. 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. 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. 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. 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. 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.

10. 10

    **Drizzle Over the Cookies**: Once the cookies are cooled, drizzle the espresso mixture over them using a fork or piping bag for that beautiful finish!