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Stamped Chocolate Espresso Cookies

Delightful cookies blending rich flavors of cocoa and espresso, perfect for coffee lovers and gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure butter is softened for better mixing.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon espresso powder Can substitute instant coffee for milder flavor.
Mix-ins
  • 1/2 cup chocolate chips Dark or white chocolate chips can be used for variation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  4. Beat in the egg and vanilla extract until combined.
  5. Add the espresso powder and mix well.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Stir in chocolate chips.
Baking
  1. Roll dough into balls and place them on a baking sheet.
  2. Using a cookie stamp, press down on each dough ball.
  3. Bake for 10-12 minutes, or until the edges are set.
  4. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze in a zip-top bag for up to three months. Add nuts or dried fruits for extra flavor and texture.