Description
Stamped Chocolate Espresso Cookies are rich, dark, and beautifully designed treats with bold cocoa and espresso flavors. The dough stamps cleanly and bakes into crisp-edged cookies that are perfect for gifting or enjoying with coffee.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- In a bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla extract until fully incorporated.
- Gradually mix in dry ingredients until a soft, slightly firm dough forms.
- Divide dough in half, shape into discs, wrap, and chill for at least 30 minutes.
- Roll dough between parchment sheets to 1/4 inch thickness.
- Stamp with a cookie stamp and cut out with a round cutter.
- Place on lined baking sheets and bake at 350°F (175°C) for 10–12 minutes.
- Cool on pan for 5 minutes, then transfer to a rack to cool completely.
Notes
- For extra richness, add mini chocolate chips to the dough.
- Enhance the espresso flavor by adding more espresso powder if desired.
- Dip cooled cookies in melted chocolate and sprinkle with flaky salt or crushed espresso beans for a decorative finish.
- Freeze stamped and cut dough for baking straight from frozen—just add 1–2 extra minutes.
- Dutch-process cocoa can be used for a smoother chocolate taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
