Description
Delicious espresso cocoa cookies that are soft, chewy, and dusted with powdered sugar, perfect for any occasion.
Ingredients
Scale
- 2 teaspoons espresso powder
- 1/3 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, beating well after each. Mix in mascarpone cheese and vanilla extract until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt.
- Gradually add dry ingredients to the wet mixture. Mix until just combined. Dough will be soft and slightly sticky.
- Cover the bowl and refrigerate dough for at least 2 hours or overnight.
- Scoop out tablespoon-sized portions and roll into balls. Coat first in granulated sugar, then in powdered sugar.
- Arrange on a parchment-lined baking sheet, spaced 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes until tops are crackled and edges are set.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Optional: Dust cooled cookies with a mix of cocoa and espresso powder before serving.
Notes
- For best results, refrigerate the dough overnight.
- Adjust the baking time based on your oven for perfect cookie texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg