Glazed Mocha Chocolate Chip Cookies

Total: 45 min (plus cooling)
Active: 30 min
Yield: about 24 cookies
Nutrition Info
These are chip cookies for coffee lovers. Espresso powder and chopped chocolate-covered espresso beans are added to this classic chocolate chip cookie recipe. For a finishing touch, dip the baked cookies in an espresso-flavored chocolate glaze.


Ingredients

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For the Cookies:

1 1/2 cups all-purpose flour


3/4 teaspoon baking soda


1/2 teaspoon salt


1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature


1 cup packed dark brown sugar


1 tablespoon instant espresso powder


1 large egg, at room temperature


1 teaspoon pure vanilla extract


1 cup semisweet chocolate chips


1/3 cup chopped chocolate-covered espresso beans

For the Glaze:

1/2 cup semisweet chocolate chips


1/4 cup heavy cream


1 tablespoon instant espresso powder

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Directions
Make the cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, brown sugar and espresso powder with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in the chocolate chips and espresso beans with a wooden spoon.
Roll the dough into 1 1/2-inch balls; arrange 2 inches apart on the baking sheets. Bake until the cookies are set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
Make the glaze: Combine the chocolate chips, heavy cream and espresso powder in a microwave-safe bowl. Microwave in 20-second intervals, stirring, until melted and smooth.
Dip the cookies halfway in the melted chocolate, then place on a rack set on a baking sheet. Let the glaze set.