Based on the grocery store cookie this one is a chocolate espresso take. This cookie is soft and frosted with espresso frosting, making it a delicious dessert or treat to enjoy with coffee.
Ingredients:
For the Cookies:
1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer
1 espresso shot
2 1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
For the Icing:
2 sticks butter, softened
1 tsp espresso powder
1 tsp vanilla
3 cups powdered sugar
1-3 tbsp coffee creamer
Directions:
For the Cookies:
Preheat oven to 350˚F.
In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.
Add egg, vanilla, sour cream and creamer. I used a flavoured coffee creamer you find at the grocery store.
Add flour, baking soda, cocoa powder and salt and mix well.
Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.
Wait until the cookies are cooled to frost.
For the Frosting:
Cream butter. Add espresso powder and vanilla.
Add powdered sugar, coffee creamer and vanilla. Alternate adding powdered sugar and coffee creamer.
Spread frosting onto cookies. Add more powdered sugar if it is too thin and more creamer of it is too thick. Top with sprinkles if you wish.
The Science of Baking 