These Italian espresso cookies are light and crunchy with a subtle coffee flavor, a sugar-dusted finish, and plenty of chocolate chips in every bite. Inspired by the classic Italian wine cookie, they offer a bold new flavor with a familiar, satisfying crunch, perfect for enjoying alongside your afternoon espresso.
My elder son loves cookies, cakes and coffee too much, so he suggested an idea to use coffee instead of wine. So I thought of trying just once. The result was satisfying, got a batch of crispy cookies with moderate sweetness and rich flavor. I am sure! If you try this recipe, you will love these lightly sweetened Italian coffee cookies.
Why You’ll Love These Cookies
Coffee flavor a little ahead: These Italian espresso cookies have just the right amount of espresso flavor to enhance the cookie without overwhelming it.
Perfect for holidays or everyday: Made with simple pantry ingredients and no butter or eggs, these cookies are just as welcome on a holiday tray as they are for snacking.
Ingredient Notes
- Strong brewed coffee: This is the star flavor, so use a rich, full-bodied coffee or espresso. Let it cool completely before mixing it into the dough to avoid melting the sugar.
- Olive oil: Light olive oil works best for a neutral flavor. It gives these cookies their signature crisp texture without the need for butter.
- Two types of sugar: A mix of granulated and brown sugar adds depth and just the right amount of sweetness. The dough is rolled in sugar before baking for a crisp, crackly finish. Cane sugar can be used here for a coarser texture.
- All-purpose flour: The base of the cookie. Be sure to spoon and level the flour for accurate measurement and an even texture.
- Chocolate chips: Regular semi-sweet chocolate chips are folded in for a little richness in every bite. Mini chips can be used if you want smaller bursts of chocolate.
Image : Ingredients
How to Make Italian Espresso Cookies
Start by whisking together the cooled coffee, vanilla, olive oil, both sugars, and a pinch of salt. Once combined, add the dry ingredients, flour and baking powder, then fold in the chocolate chips. The dough should be soft but not sticky. Be careful not to overmix. Cover the bowl and refrigerate the dough for at least one hour. This helps firm it up so the cookies keep their shape while baking.
How to Make Italian Espresso Cookies
Start by whisking together the cooled coffee, vanilla, olive oil, both sugars, and a pinch of salt. Once combined, add the dry ingredients, flour and baking powder, then fold in the chocolate chips. The dough should be soft but not sticky. Be careful not to overmix. Cover the bowl and refrigerate the dough for at least one hour. This helps firm it up so the cookies keep their shape while baking.
