Name: Glazed Mocha Chocolate Chip Cookies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: about 24 cookies
Ingredients: 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; 1/2 cup semisweet chocolate chips; 1/4 cup heavy cream; 1 tablespoon instant espresso powder

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.

Photograph by Ryan Liebe

Glazed Mocha Chocolate Chip Cookies

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