Espresso cookies came about after I made cappuccino ice cream and wanted just the right cookie to make ice cream sandwiches. I tried a couple of recipes and didn’t get enough coffee flavor, This recipe uses espresso powder instead of instant coffee granules, so the coffee flavor is stronger. I also used more dark brown sugar instead of granulated sugar. Roll the cookie dough balls in a mixture of sugar and espresso powder to make the outside a little crisp and add more coffee flavor. I underbake the cookies by just a couple of minutes to keep the inside chewy. This is a lot like the molasses cookies recipe I have that’s older than my daughter.
While it’s not necessary to sift the flour, I find that sifting all the dry ingredients together helps blend them better in the dough. One time I didn’t mix them very well. I ended up with a few cookies with too much salt and baking soda and not enough in the rest!
I like to use a #40 size portion scoop. They’re available at kitchen stores and restaurant supply places. It gives you consistently sized cookies and is faster than the two-spoons method.
freezing cookie dough
I always make cookies that can be frozen in dough balls and kept in the freezer in a ziplock bag. It’s easy to have freshly-baked cookies all the time without making a whole batch. You can also have several different flavors in the freezer and bake them on the same cookie sheet.
freezing baked cookies
If you live in a dry climate where food dries out and goes stale quickly, bake the cookies and store them in an airtight container in the freezer. Take them out to thaw and you’ll have fresh cookies. The same is true for very damp climates where food can absorb moisture from the air and become soggy.