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–+ servings
Cookies on a black plate.
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2.50 from 2 votes

Italian Espresso Cookies

Crunchy and light with a subtle espresso kick, these Italian espresso cookies are a coffee-lover’s twist on the classic wine cookie.
Prep Time20 minutes
Cook Time25 minutes
Chilling Time1 hour
Total Time1 hour 45 minutes
Course: Dessert, Snack
Cuisine: Italian
Servings: 17 cookies
Calories: 150kcal
Author: Rosemary Molloy

Ingredients

  • 6 tablespoons strong coffee 90g
  • ½ teaspoon vanilla extract
  • ⅓ cup light olive oil 70g
  • ¼ cup granulated sugar 50g
  • ¼ cup brown sugar (lightly packed) 45g
  • 1 pinch salt
  • 2¼ cups all purpose flour 281 g
  • ½ teaspoon baking powder
  • ⅓ cup chocolate chips (semi sweet) 60g

EXTRAS

  • 4-6 tablespoons granulated sugar (or cane sugar)
US Customary - Metric

Instructions

  • In the mixing bowl add the coffee, vanilla, oil, sugars and salt, beat one minute to combine. Sift in the flour and baking powder, add the chocolate chips, beat on low to form a dough, do not over mix. The dough should be soft and not sticky.
  • Cover and chill for one hour at least.
  • Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
  • Remove the dough from the fridge. Cut off a little dough at a time, roll into a small chubby rope (about 5-6 inches / 13-15 cm long) and bring ends together to form a circle. Dip in sugar and and place on the prepared baking sheets, bake for approximately 25-30 minutes, or golden in colour. Enjoy!

Notes

 
 
 
The dough can be made by hand in a large bowl, gradually add the sifted flour and baking powder, a little at a time to the wet ingredients, until it all comes together. Transfer to a slightly floured flat surface and knead lightly approximately 10 times. Dough will be soft, so don’t work it too much. 
If the dough is too dry add a little milk if too wet add a bit more flour.
17 cookies about the dough was about 35g each and 13 cm long. I bake them for about 20 minutes because we like them crunchy, you could go shorter and they'll be softer.

Storage

Room temperature: Store in an airtight container for up to 1 week. Italian espresso cookies stay crisp and flavorful.
Freezing: Freeze cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Nutrition

Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 11g | Calcium: 13mg | Iron: 1mg | Phosphorus: 26mg