Chocolate Mocha Spritz Cookies
Indulge in the rich, decadent flavors of Chocolate Mocha Spritz Cookies—delicate, buttery treats infused with the bold essence of espresso and cocoa. Perfect for coffee lovers, these cookies feature a hint of instant espresso powder dissolved into the dough, balanced beautifully with unsweetened cocoa for a sophisticated twist on a classic favorite. With their tender texture and festive designs created using a cookie press, they're as stunning as they are delicious. Ready in under 30 minutes, these cookies are ideal for holiday gatherings, coffee breaks, or simply satisfying your chocolate cravings. For an extra layer of luxury, drizzle melted chocolate over the cooled cookies to elevate them into a true show-stopper. Whether you’re hosting or gifting, these mocha-infused delights are sure to impress!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 1 tablespoon Instant espresso powder
- 1 tablespoon Hot water
- 2 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 0.5 cup Chocolate chips (optional, for drizzling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a small bowl, dissolve the instant espresso powder in hot water and set aside to cool slightly.
In a large mixing bowl or the bowl of a stand mixer, beat the butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the egg yolk, vanilla extract, and the prepared espresso mixture to the butter-sugar mixture. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms. The dough should be soft but not sticky.
Transfer the dough to a cookie press fitted with your desired disc shape. Press the dough directly onto the prepared baking sheets, spacing the cookies about 1 inch apart.
Bake the cookies in the preheated oven for 7-8 minutes, or until they are just set. Be careful not to over-bake, as they can dry out quickly.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each increment, until smooth. Drizzle the melted chocolate over the cooled cookies for an extra touch of indulgence.
Allow the drizzled chocolate to set completely before serving or storing the cookies in an airtight container.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 8.4 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
