Cookies with Espresso Martini flavor

      **Tessa’s Recipe Overview**

      **FLAVOR:** A decadent chocolate cookie foundation with a hint of coffee, loaded with chocolate chips, and finished with a slightly alcoholic coffee liqueur glaze.

      **TEXTURE:** A soft, chewy cookie with a slight crispness from the chocolate chips and a delicate crackle from the drizzle on top.

      **SIMPLICITY:** Extremely straightforward!

      **ADVANTAGES:** Ready in under an hour and a favorite among martini enthusiasts.

      **DISADVANTAGES:** None.

      **WOULD I MAKE THIS AGAIN?** These will certainly be part of my Christmas cookie assortment this year!

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      These Espresso Martini Cookies transform your favorite adult drink into delicious, chewy, double chocolate chip cookies. Pure bliss in every bite!

      Recently, I've been on an espresso martini spree. After enjoying an amazing espresso martini at Carbone in New York City with my best friend Ashley (also known as Baker by Nature), I can’t get enough!

      While thinking of fun cookie ideas for the holiday season, I had the brilliant thought: why not merge my beloved cocktail with my favorite dessert?

      **Free Cookie Customization Guide!**

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      My team was eager to try this recipe; they were already in the kitchen testing it before I even finished saying "Espresso Martini Cookies"!

      Everyone who tasted the cookies, including friends and family, praised them. Even those who don’t drink or dislike coffee enjoyed these treats.

      These cookies are ideal for a girls’ night, a Christmas gathering, or a New Year’s Eve celebration. They stand out on a cookie platter alongside festive favorites like crispy Gingersnap Cookies, soft, chewy Christmas M&M Cookies, and lovely Red Velvet Crinkle Cookies.

      **A Touch of Science**

      **How to Make Espresso Martini Cookies**

      **What is an Espresso Martini?**

      Though it isn't technically classified as a martini, espresso martinis have become as fashionable as the classic James Bond drink! This chilled beverage typically consists of vodka, coffee liqueur, and fresh espresso. The ingredients are shaken with ice, strained, served in a martini glass, and commonly topped with three coffee beans.

      **Tips for Chewy Cookies (and How to Prevent Hard, Dry Cookies)**

      - **Measure Ingredients Accurately:** To keep cookies from becoming dry, hard, or cakey, weigh your ingredients using a digital kitchen scale, especially flour and cocoa powder. If you lack a scale, utilize the spoon and level technique.

      - **Avoid Overbaking:** Take the cookies out of the oven when they are just set. Overbaking can lead to tough cookies.

      - **Choose the Right Baking Pan:** Avoid dark-colored baking pans, as they can cause cookies to bake too quickly or burn on the bottom. Learn more about good and bad baking pans here.

      - **Don’t Decrease the Sugar:** Surprisingly, sugar contributes more to baking than just sweetness. Discover more about sugar's role in baking here.

      **Cocoa Powder**

      Use Dutch-processed cocoa powder for a rich chocolate taste. Do not use natural (or unsweetened) cocoa powder, as it behaves differently chemically. You can find more about the distinctions between Natural vs. Dutch-Processed Cocoa Powder here.

      **The Chocolate and Chocolate Chips**

      I selected bittersweet chocolate for the cookie dough to deliver a rich chocolate flavor, along with semisweet chocolate chips added in. You may experiment with various types of chocolate in the dough or different chocolate chips, but be aware this will change the sweetness level of the final cookies.

      **Espresso Powder**

      I always keep espresso powder handy for baking. I prefer King Arthur Espresso Powder, but widely available brands like Ferrara Instant Espresso work well too.

      Use instant espresso powder instead of instant coffee, as their flavor and texture differ and the latter won’t impart much flavor to your cookies.

      Similar to spices, espresso powders can lose their intense flavor if left unused too long. If yours is old, you might need to add an additional teaspoon. Also, check if it’s expired—if it is, discard it and buy a new container.

      Feel free to add extra espresso powder if you desire a stronger coffee flavor. Alternatively, you can chill the dough in the refrigerator for 24-72 hours before baking to develop the flavor further (this also results in super chewy cookies!).

      If coffee isn’t your preference, consider making my Soft Batch Double Chocolate Chip Cookies instead!

      **Coffee Liqueur**

      I recommend using Mr. Black or any coffee liqueur with moderate sugar content. Kahlua and Tia Maria are also viable options but contain higher sugar levels, making your icing sweeter.

      If your only options are the sweeter lique