Name: Espresso Chocolate Sablés Cookies Recipe
Prep time: 20 min
Cook time: PT-489971H41M25S
Total time: 2 h 38 min
Cuisine: French
Ingredients: 1½ tbsp instant espresso; 1 tbsp boiling water; 8 oz (226g) unsalted butter, room temperature, cut into pieces; ⅔ cup (80g) powdered sugar; ½ tsp fine sea salt; Pinch (1/16 tsp) of cinnamon; ¾ tsp vanilla extract; 2 cups (272g) unbleached all-purpose flour; 4 oz (113g) bittersweet chocolate, finely chopped

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Introduction

These Espresso Chocolate Sablés Cookies combine rich bittersweet chocolate with a deep espresso flavor, creating a delightful treat perfect for coffee lovers. With a crisp, buttery texture and subtle cinnamon hints, they’re an elegant cookie to enjoy with your afternoon cup.

The image shows a stack of thick, round cookies with a light brown color and many small, dark chocolate chunks scattered throughout. The cookies have a slightly rough texture with visible tiny air holes, and their edges are smooth but firm. There are two stacks of cookies in the background and one cookie resting in front, showing the detailed surface filled with chocolate pieces. The cookies are placed on a white plate with a subtle speckled texture, set on a white marbled surface. The lighting highlights the texture and chocolate bits clearly, giving the cookies a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ tbsp instant espresso
1 tbsp boiling water
8 oz (226g) unsalted butter, room temperature, cut into pieces
⅔ cup (80g) powdered sugar
½ tsp fine sea salt
Pinch (1/16 tsp) of cinnamon
¾ tsp vanilla extract
2 cups (272g) unbleached all-purpose flour
4 oz (113g) bittersweet chocolate, finely chopped

Instructions

Step 1: Make the espresso extract by stirring the instant espresso into the boiling water. Allow it to cool completely.
Step 2: In a stand mixer fitted with a paddle attachment, beat the butter, powdered sugar, salt, and cinnamon together until smooth and creamy, about 3 minutes.
Step 3: Mix in the vanilla extract and cooled espresso extract until fully combined.
Step 4: Gradually add all the flour, mixing slowly to avoid mess. Stir until just combined—do not overmix.
Step 5: Fold in the finely chopped bittersweet chocolate evenly. If needed, gently knead the dough by hand to distribute the chocolate.
Step 6: Divide the dough in half. Roll each half between sheets of parchment paper into ¼-inch-thick disks. Chill for at least 2 hours, or up to 2 days. The dough can also be frozen for longer storage.
Step 7: Preheat your oven to 325°F (163°C) and lightly grease a muffin or mini cheesecake pan.
Step 8: Cut the chilled dough into 2-inch circles and place each circle into the wells of the prepared pan. Re-roll any scraps to use all dough.
Step 9: Bake the cookies until lightly golden and just firm to the touch: about 18 minutes if using a light-colored pan, or 14 minutes with a dark-colored pan.
Step 10: Let cookies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before storing.

Tips & Variations

For a stronger coffee flavor, increase the instant espresso to 2 tablespoons. Adjust sweetness accordingly.
Try substituting dark chocolate chips or chunks for bittersweet chocolate for a different texture.
If you don’t have a mini cheesecake pan, a standard baking sheet works; just place cut dough circles spaced apart.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat gently if desired to soften chocolate slightly.

How to Serve

The image shows a close-up of round cookie dough pieces stacked in small piles on a white speckled plate resting on a white marbled surface. Each cookie dough piece is light brown with visible dark chocolate chunks and a slightly coarse texture. The stacks consist of two to three layers, and one piece is positioned leaning against the front stack, clearly showing the round shape and embedded chocolate pieces. The background is softly blurred, emphasizing the cookie dough pieces in the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed espresso instead of instant espresso?

Yes, but reduce the water added in the recipe equivalently to avoid extra liquid. Brewed espresso gives a richer flavor but may alter dough consistency slightly.

Why is the dough chilled before baking?

Chilling firms the dough, making it easier to cut and helps cookies hold their shape during baking, resulting in a crisp, tender texture.