Double-Chocolate Espresso Thins

Forget the coffee and reach for these cookies instead. Sweet on the outside and sassy on the inside, they taste best when slightly underbaked, which keeps the richly flavored insides soft and chewy. When cooled, they firm up. Then dip each one in melted white chocolate and sprinkle on a stripe of colored sugar.

Makes 42 cookies


  • 2 cups all-purpose flour
  • ⅓ cup Dutch process cocoa powder
  • 2 tsp instant espresso powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup salted butter, softened
  • 1 ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ¼ cup warm water
  • 1 tbsp pure vanilla extract
  • 1 cup mini semisweet chocolate chips
  • 12 oz almond bark, chopped
  • Pink sanding sugar


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
  2. In a medium bowl whisk together flour, cocoa powder, espresso powder, baking soda and salt; set aside.
  3. In a large mixing bowl beat butter with an electric mixer on medium for 1 minute or until creamy. Add granulated sugar, brown sugar, eggs, warm water and vanilla; beat until fluffy. Reduce speed to low and add flour mixture in thirds, beating just until combined. Stir in chocolate chips.
  4. Using a 1¼-inch cookie scoop, drop cookie dough 3 inches apart onto prepared cookie sheets.
  5. Bake for 10 to 12 minutes or until tops are set, rotating cookie sheet halfway through. Using the back of a smooth-bottom spatula, flatten cookies on cookie sheet; transfer cookies to wire racks and cool completely. (Cookies will become firm upon cooling.)
  6. To decorate cookies, melt almond bark according to package directions. Dip half of each cookie into melted almond bark; let excess drip off. Place cookies on parchment paper; sprinkle a strip of pink sanding sugar on melted bark. Let stand until set.

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