Chewy. Chocolatey. Coffee-y. Buttery—these chocolate cookies have it all, plus they’re easy to make. If you’re looking for a decadent addition to any cookie tin, a perfect complement to an afternoon cup of coffee, or a sweet after-dinner treat, you can whip these up in a snap.
CHEWY CHOCOLATE COOKIES WITH COFFEE BUTTERCREAM
Makes 13 chocolate cookies (baker’s dozen) and yields 1 cup buttercream
1 stick unsalted butter (melted)
1 cup granulated sugar
1 teaspoon vanilla extra
1/2 cup unsweetened cocoa powder
1 cup all purpose flour (or gluten-free all purpose flour)
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups powdered sugar
2 tablespoon strongly brewed coffee
1 stick unsalted butter (softened)
1/8 teaspoon fine sea salt
- Preheat the oven to 350°F, and line 2 sheet pans with parchment paper.
- Whisk the egg in a medium-sized mixing bowl. Then add to it the butter, sugar and vanilla extract and stir to combine.
- Sift the cocoa powder, flour, baking powder and salt into the bowl and stir to combine again.
- Scoop 1-2 tablespoons of dough onto the sheet pans and lightly press down on the tops.
- Bake for 11 minutes and remove from the oven. They will be soft, but will firm as they cool. Leave untouched until cool.
- Meanwhile make your buttercream by combining the powdered sugar, coffee, butter and salt in a stand mixer. Process on low until completely smooth. Keep the buttercream at room temperature until the cookies cool.
- When the cookies are cool, smooth a thick layer of buttercream on top and enjoy.
- Store cookies in an airtight container in the refrigerator and enjoy within 5 days.