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Smelling Salts Journal

September 29, 2020

Chocolate Chunk Espresso Cookies with Coffee Glaze

With all the back-to-school-amidst-a-pandemic bonkers-ness, I decided that not only did I need more coffee, I needed a cookie on the side with coffee in AND on top of it. So, I altered my go-to chocolate chip cookie recipe to accommodate a double shot of espresso [or its powdered equivalent] and I swapped the chips for chunks. Since the kids aren’t eating at school, and all the braces are off, I added optional walnuts, for crunch. And I topped it all off with a coffee-flavoured glaze, because, well, ALL THE COFFEE in a pandemic. The kids liked the cookies as much as the adults. For a lover of coffee ice cream since the age of 5, this comes as no surprise! Enjoy!

Print Recipe

Chocolate Chunk Espresso Cookies with Coffee Glaze

Servings: 36 Cookies

Ingredients

Cookies

  • 1 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 double shot of espresso OR 1 tbs instant espresso or coffee granules [dry]
  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 package [200g] dark, semi-sweet, or milk chocolate chunks
  • 1 cup chopped walnuts [OPTIONAL]

Coffee Glaze

  • 1 cup Icing Sugar
  • 1 tsp instant espresso or coffee
  • 1 tbsp water
  • 1-3 tbsp milk or cream

Instructions

Cookies

  • Preheat oven to 350.
  • In a mixer or by hand, beat butter and sugar until smooth and creamy.
  • Add the eggs one at a time and beat until incorporated.
  • Add the vanilla and the espresso shot [or powder] and stir until incorporated.
  • In a small bowl, combine the flour, baking soda, and salt.
  • Add to the wet ingredients and stir until just combined.
  • Add the chocolate chunks and optional chopped nuts.
  • Cover dough and refrigerate for at least one hour.
  • Drop by the rounded tablespoonful onto [parchment-lined] pans.
  • Bake for approximately 10 minutes, or until just golden.
  • Cool completely.

Glaze

  • In a small bowl, stir the water and instant espresso/coffee until the coffee is dissolved.
  • In a medium bowl, add the coffee mixture to the icing sugar and stir until combined.
  • By the teaspoonful, add milk or cream to the glaze mixture, until it is of drizzleable consistency.
  • Drizzle the glaze over cooled cookies and allow to set.
Here they are being glazed!
Le Swoon! Chocolate Chunk Espresso Cookies with Coffee Glaze
Eat me!

Filed Under: All Recipes, Cookies, Desserts

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Welcome to Smelling Salts! I'm Roseanne, and this is where I record my best recipes, take notes on arts, culture, and style, and write essays about what keeps me going.
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