Name: Espresso Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 cookies
Cuisine: Other
Ingredients: 0.5 cup cold unsalted butter; 0.333 cup granulated sugar; 0.667 cup light brown sugar; 1 egg; tsp vanilla extract; 2 cups flour; 0.5 tsp baking soda; 2 teaspoons espresso powder; 1 pinch sea salt

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Espresso Cookies

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.

Then, add in the egg and vanilla. Stir to combine.

Add in flour, baking soda, espresso powder and sea salt. Stir to combine.

Roll dough into 1 inch balls. Place at least 3 inches apart on pan.

Bake for 8 to 10 minutes, until edges are lightly golden and middles are set.

Finally, remove from oven. Allow cookies to fully cool before removing. They are soft and fragile.

Nutrition

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Tips & Tricks (5)

Brown Butter for Depth 🧈
Toast your cold butter in a pan until it turns golden and nutty before creaming with sugars—this amplifies the espresso's richness and adds professional complexity to your cookies.
Bloom the Espresso Powder ☕
Mix espresso powder with a teaspoon of hot water to bloom it before adding to the dough, which intensifies the coffee flavor and ensures even distribution throughout.
Sea Salt on Top ✨
Sprinkle a pinch of fleur de sel or finishing sea salt on warm cookies immediately after baking to contrast the sweetness and elevate the espresso notes dramatically.
Don't Overmix After Flour 🥄
Fold in flour gently with just 8-10 strokes to avoid overdeveloping gluten, keeping your cookies tender and cake-like rather than dense and tough.
Cool on Pan Briefly 🌡️
Let cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack—this allows residual heat to set the edges while centers stay chewy.