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Line a baking sheet with parchment paper or a nonstick mat; set aside. In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside. In a separate bowl, use an electric mixer to mix together the butter, sugar, and brown sugar until light and fluffy; about 2 minutes.
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Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Whisk the flour, baking soda and salt together until well combined. Add the cooled melted butter, light brown sugar, granulated sugar and espresso powder into a large mixing bowl. Stir well to fully combine.
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Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, baking powder and espresso in a medium bowl. In a large mixing bowl, whisk together the softened brown butter and sugars for at least 2 minutes, until pale and fluffy, using an electric hand mixer.
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Make the espresso cookie dough. Whisk together all of the dry ingredients. In a separate bowl, beat the melted butter and sugar until light and fluffy. Then beat in the maple syrup, egg, and vanilla, followed by the flour mixture. Chill. Cover the dough with plastic wrap and chill for an hour.
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Save the Recipe for Espresso Sugar Cookies for Later Use the image below to pin this recipe for cut out espresso sugar cookies to your baking board on Pinterest. Alternatively, use any of the social share icons on the top of the page to share it to your favorite social media site.
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Gradually add flour, espresso powder and salt. Mix until just combined. On plastic wrap dusted with flour, press dough into a disc shape (like a thick plate), wrap and refrigerate 30 minutes. While the dough chills, preheat oven to 350°F. On a lightly floured surface or parchment paper, roll dough to ¼" thick.
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Combine. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined. Chill.
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STEP 3: Add flour, baking powder, baking soda, and salt and fold it together until just combined. Chop the semi-sweet chocolate and add ¾ of the chocolate, saving the rest for the top of the cookies, and fold it into the batter. STEP 4: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 14 cookie dough balls.
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Preheat then oven to 350°F and line a baking sheet with parchment paper. Set aside. Add about ½ cup granulated sugar to one small bowl, and ½ cup powdered sugar to a second bowl. Using a 1 tablespoon cookie scoop to portion the dough, roll into small balls.
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In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain. Then, add in the egg and vanilla. Stir to combine. Add in flour, baking soda, espresso powder and sea salt. Stir to combine. Roll dough into 1 inch balls.
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Preheat the oven to 350 degrees. Prepare the cookie sheets with parchment paper. In a medium mixing bowl, combine flour, baking soda and salt. In the bowl of an electric stand mixer, beat butter and brown sugar on medium speed. Add in the eggs one at a time and blend. Pour in the vanilla and the espresso powder.
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Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper. In a small bowl, combine the flour, cocoa powder, baking soda, and cream of tartar. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
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Stir in the chopped dark chocolate. Spoon onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt if using. Bake at 350°F for 8-9 minutes. Allow to cool on baking pan before moving to a cooling rack. Optional: Drizzle melted chocolate over the tops of the cooled cookies and allow to set.
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In a small bowl, whisk together flour, baking soda, salt and cocoa powder. Set aside. In a large mixing bowl, use an electric mixer to cream together the butter and sugars until pale and fluffy, about 3 minutes, scraping down the sides of the bowl every so often. Add in egg, vanilla and espresso powder; beat on medium speed until fluffy.
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Instructions. Preheat oven to 375 degrees. Grease two cookie sheets. In a large bowl, cream together the butter and sugar. Add vanilla and egg and mix. Mix in flour, espresso powder, baking powder, and salt. Slowly add milk, t tablespoon at a time, and mix until the batter holds together but isn't visibly wet.
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Cut out your cookies with your favorite cookie cutter and bake at 350F until golden. About 10 minutes. Repeat steps 5-8 with the scraps of dough. Place the chopped chocolate in a microwave safe bowl and microwave fro 30 seconds. Stir well, making sure to scrape the bottom of the bowl. Return to the microwave for 15 seconds.