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Chocolate Espresso Cookies



18 tablespoons butter

1 cup white sugar

1 cup light brown sugar

2 eggs, room temperature

2 1/5 cup all-purpose flour

3/4 cup unsweetened cocoa powder

12 ounces dark chocolate chips

Cold Brew Glaze

1 cup confectioners' sugar

2 tablespoons cold brew coffee concentrate

Espresso Sea Salt

Ground espresso : Maldon sea salt


Make the cookies

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, scraping the mixing bowl after each to make sure the eggs are combined thoroughly.
  3. In a separate bowl, combine dry ingredients and whisk thoroughly.
  4. With a mixer on low speed, slowly add the dry ingredients to the butter and egg mixture. Scrape the sides of the mixing bowl after each addition to ensure all ingredients are well mixed.
  5. Slowly add the chocolate chips, and stir gently until just combined.
  6. Line a baking sheet with parchment paper. Using an ice cream scoop, drop dough onto sheet leaving room for the cookies to spread out as they bake.
  7. Bake cookies for 10-12 minutes, and let cool fully before drizzling glaze on top and sprinkling with espresso-sea salt.

Cold Brew Glaze

  1. In a large bowl, whisk confectioners’ sugar and cold brew until smooth. Transfer to a piping bag and drizzle over cooled cookies.

Espresso Sea Salt

  1. Use a whisk or fork to combine equal parts espresso powder and salt. Sprinkle over glazed cookies.
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