Chocolate Espresso Brown Sugar Cookies

These crunchy sugar-coated chocolate Christmas cookies are a perfect addition to any holiday cookie tray. With just the right hint of espresso, they are a cookie that both kids and adults alike will both find equally delicious.

Last year, for Christmas Cookies Week, I shared five unique and amazing cookie recipes, and this year I’m sharing five more. So get ready to drool just a little bit, while getting some great ideas for this year’s Christmas cookie tray.

First up, is this chocolate brown sugar cookie, flavored with just the right hint of espresso, which is rolled in granulated sugar before being baked to give it a seriously lovely crunch factor. Y’all, this cookie is a definite winner.

And, as an added bonus, this cookie dough can be made up to a day or two in advance because it needs to rest in the refrigerator for at least 8 hours before baking. That makes this the perfect cookie to make during a busy week. You can make the dough one day and bake the cookies on another.

So, what do you think? Is this a cookie you’d like to find on your cookie tray this Christmas? I know it’s one I’m pretty excited about, especially since it’s a small-batch cookie. I, personally, love making smaller batches of cookies, so that I can add more variety to my cookie tray during the holidays.

Ingredients:

1 Egg
1 Tablespoon + 1 Teaspoon Vanilla
3 Teaspoons Espresso Powder
1/2 Cup Unsalted Butter
3/4 Cup Light Brown Sugar, Packed
1 1/2 Cups All-Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Corn Starch
3/4 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/4 Cup Granulated Sugar

Directions:

In a small bowl, whisk together the egg, vanilla, and espresso powder; set aside.
In a large mixing bowl, cream the butter and brown sugar together on medium speed for 3 minutes.
Add the egg mixture; mix on medium speed for 1 minute.
In a medium bowl, sift together the flour, cocoa, corn starch, baking soda, and salt. On low speed, slowly add the flour mixture to the wet ingredients; mix until just combined.
Place the cookie dough onto a piece of plastic wrap, seal tightly, and then refrigerate overnight.
Preheat oven to 350 degrees.
Place the granulated sugar into a small bowl.
Use an ice cream scoop to measure out even amounts of cookie dough. Roll the dough between your palms to form a ball and then roll each ball in granulated sugar. Place on a Silpat or parchment paper-lined baking sheet.
Bake for 11 to 13 minutes, or until just cooked through. Use the palm of your hand or the back of a spatula to gently press the top of each cookie down. Allow the cookies to cool for 5 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

Whisking the espresso powder into the egg and vanilla helps to make sure that it is fully dissolved.
Make sure to refrigerate this dough at least 8 hours. You can actually refrigerate it for up to 2 days before baking.
This recipe will yield approximately 12 to 14 cookies, depending on how big you roll them.

Improvements:

Add miniature chocolate chips to this cookie dough.
After the cookies have cooled, drizzle them with white or dark chocolate.
Replace the espresso powder in this recipe with chai tea powder.
CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Christmas cookies section.

Yum

Chocolate Espresso Brown Sugar Cookies

Ingredients:

1 Egg
1 Tablespoon + 1 Teaspoon Vanilla
3 Teaspoons Espresso Powder
1/2 Cup Unsalted Butter
3/4 Cup Light Brown Sugar, Packed
1 1/2 Cups All-Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Corn Starch
3/4 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/4 Cup Granulated Sugar

Directions:

In a small bowl, whisk together the egg, vanilla, and espresso powder; set aside.
In a large mixing bowl, cream the butter and brown sugar together on medium speed for 3 minutes.
Add the egg mixture; mix on medium speed for 1 minute.
In a medium bowl, sift together the flour, cocoa, corn starch, baking soda, and salt. On low speed, slowly add the flour mixture to the wet ingredients; mix until just combined.
Place the cookie dough onto a piece of plastic wrap, seal tightly, and then refrigerate overnight.
Preheat oven to 350 degrees.
Place the granulated sugar into a small bowl.
Use an ice cream scoop to measure out even amounts of cookie dough. Roll the dough between your palms to form a ball and then roll each ball in granulated sugar. Place on a Silpat or parchment paper-lined baking sheet.
Bake for 11 to 13 minutes, or until just cooked through. Use the palm of your hand or the back of a spatula to gently press the top of each cookie down. Allow the cookies to cool for 5 minutes before removing them to a baking rack to finish cooling completely.

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MORE GREAT CHRISTMAS COOKIE RECIPES

Lemon Iced Gingerbread Cookies

Nut-Free Snowball Cookies

Chewy Oatmeal Chocolate Toffee Cookies

Christmas is a time for family, friends, and delicious holiday cookies. From classic butter cookies to iced gingerbread cookies, this list of ultimate Christmas cookie recipes has something for everyone. Whether you’re looking for festive colors, unique seasonal ingredients, or just a cookie that’s super easy to make, these Christmas cookie recipes will help you find the perfect cookie for the season. CLICK HERE for the recipes.

CHRISTMAS COOKIES WEEK

Please make sure to check out the other great “Christmas Cookies Week” recipes below.

Ach Tannebaum’ Iced Sugar Cookies by Culinary Adventures with Camilla
Brown Sugar Ornament Cookies by Jolene’s Recipe Journal
Butter Pecan Nuggets by Grumpy’s Honeybunch
Chocolate Candy Cane Kiss Cookies by Soulfully Made
Chocolate Crinkle Cookies by Everyday Eileen
Chocolate Dipped Peppermint Cookies by Tip Garden
Chocolate Espresso Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chocolate Snowball Cookies by Hardly A Goddess
Chocolate-Cherry Snowballs by Red Cottage Chronicles
Christmas Macarons by A Day in the Life on the Farm
Christmas Rosette Sugar Cookies by Love and Confections
Christmas Sprinkle Pudding Cookies by Jonesin’ For Taste
Classic Spritz by Books n’ Cooks
Dark Chocolate Coffee Crinkle Cookies by Daily Dish Recipes
Frostbite Cookies by Cooking with Carlee
Gingerbread Macaron by A Kitchen Hoor’s Adventures
Hot Chocolate Cookies by Family Around the Table
Oatmeal Chocolate Chip Skillet Cookie by Caroline’s Cooking
Oatmeal Rolled Sugar Cookies by House of Nash Eats
Peanut Butter Cutout Cookies by Bear & Bug Eats
Peppermint Cookie Dough Truffles by Cindy’s Recipes and Writings
Peppermint Meltaways by Hezzi-D’s Books and Cooks
Peppermint Pizzelles by Girl Abroad
Peppermint Thins by Palatable Pastime
Pistachio Cranberry Macaron by Yumgoggle
Sour Cream Decorated Cookies by The Freshman Cook
Spiced Chocolate Molasses Cookies by Karen’s Kitchen Stories
Vegan Frosted Sugar Cookie Bars by The Baking Fairy
Chocolate Dipped Gingerbread Shortbread by Kate’s Recipe Box
White Chocolate Gingerbread Blondies by The Redhead Baker
Whoville Cookies by Strawberry Blondie Kitchen