Chocolate Espresso Bean Cookies

Course: Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings: cookies

Calories: 132kcal

Author: Lord Byron's Kitchen

A grown-up twist on the classic childhood favourite, Chocolate Espresso Bean Cookies are loaded with coffee flavour, sugary goodness, and of course, lots of crushed chocolate covered espresso beans! These are delicious just as they are, or dust them lightly with good cocoa powder to make them just a little bit more special!

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Ingredients

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/2 cups sugar
2 large eggs, room temperature
2 teaspoons coffee extract
1/2 cup chocolate covered espresso beans, crushed (see notes)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, use a hand-held mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
Add the eggs one at a time and beat into the butter and sugar mixture.
Beat in the coffee extract.
Sift in the flour, salt, and baking powder. Beat into the wet mixture until well combined.
Next, beat in the crushed espresso beans until just mixed through.
Portion the cookie dough into tablespoons. Roll into a ball and place onto the prepared baking sheet.
Press down on each ball until ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
Once completely cooled, dust with cocoa powder if desired.

Notes

The best way to crush espresso beans is to use a mortar and pestle. Add one bean at a time to the mortar and firmly crush it with the pestle. If you don’t have a mortar and pestle, you can chop them with a knife. Place them onto a cutting board and chop until the beans are broken down into tiny bits.

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