Ingredients
Scale
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/3 cup (27g) natural or dutch-process unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 Tablespoons (30ml) warm milk
- 1 teaspoon espresso powder
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- maraschino cherries
- sprinkles or coarse sugar
Instructions
- Prepare your workspace by chilling a baking sheet in the refrigerator.
- Line 2–3 large baking sheets with parchment paper.
- In a bowl, cream softened butter until light and fluffy; gradually add sugar and continue mixing until smooth.
- Beat in the egg and vanilla extract until well combined.
- On low speed, mix in flour, cocoa powder, and salt until just combined.
- In warm milk, dissolve espresso powder; add this mixture to the dough and beat until creamy yet thick enough to pipe.
- Pipe the dough onto prepared baking sheets using a large piping tip and chill for 20–30 minutes.
- Preheat oven to 350°F (177°C) and bake cookies for 12–15 minutes until edges are set.
- Cool slightly before transferring to wire racks; dip in melted chocolate if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1 cookie (15g)
- Calories: 75
- Sugar: 4g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 10mg