Gluten-Free Chewy Espresso Cookies
These rich, chewy cookies combine the warmth of espresso with dark chocolate for a subtle coffee flavor. Gluten-free and full of depth, they’re perfect for those who enjoy a balanced, slightly sweet treat. Top with extra chocolate and a sprinkle of flaky salt for a delicious finish.
Ingredients
- 200 g brown sugar
- 150 g unsalted butter (at room temperature)
- 1 large egg
- 1 egg yolk
- 250 g gluten-free flour blend
- 1/2 tsp xanthan gum)
- 1 tsp baking soda
- 1 tbsp espresso powder
- 1/2 tsp salt
- 1 tbsp cornstarch
- A pinch of ground cinnamon (optional)
- 40 g additional dark chocolate, to add after baking
- Flaky salt, for sprinkling (optional)
Instructions
Preheat the oven:
- Set the oven to 190°C (375°F).
Mix wet ingredients:
- In a large bowl, cream together the room-temperature butter and brown sugar until smooth and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until well combined. Avoid overmixing.
Mix dry ingredients:
- In a separate bowl, whisk together the gluten-free flour, baking soda, cornstarch, espresso powder, salt, and a pinch of ground cinnamon (if using).
Combine:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Add chocolate:
- Fold in the 160 g chopped dark chocolate or chocolate pellets.
Chill the dough:
- Chill the dough in the refrigerator for about 30 minutes to firm up.
Shape:
- Divide the dough into 12 equal portions, each about 65 g. Roll into balls and place them on a baking sheet lined with parchment paper.
Bake:
- Bake for 8 minutes at 190°C. The cookies should be slightly underbaked in the center but set on the edges.
Add extra chocolate:
- As soon as the cookies come out of the oven, press about 40 g of extra dark chocolate into the tops of the warm cookies.
Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.