Ingredients:

  • 1 cup (225g) Unsalted European-style butter, softened
  • ¾ cup (150g) Dark brown sugar, packed
  • ½ cup (100g) Granulated white sugar
  • 1 Large Egg, room temperature
  • 2 tsp Pure vanilla extract
  • 3 tbsp Instant espresso powder
  • 1 tbsp Coffee liqueur
  • 2 ¼ cups (280g) All-purpose flour
  • ¼ cup (30g) Dutch-processed cocoa powder
  • 1 tsp Baking soda
  • ½ tsp Sea salt
  • 2 cups (240g) Powdered sugar, sifted
  • 2 tbsp Heavy cream
  • 1 tbsp High-quality Vodka
  • 1 tsp Instant espresso powder (for frosting)
  • 72 whole coffee beans (3 per cookie for garnish)

Instructions:

  1. Cream the butter and sugars. Beat the 1 cup butter with both sugars for 3 minutes until pale and fluffy.
  2. Incorporate the liquids. Add the egg, vanilla, and 1 tbsp coffee liqueur. Mix until fully combined and glossy.
  3. Bloom the espresso. Stir the 3 tbsp espresso powder into the wet mix. Wait 1 minute for the powder to dissolve into the fats.
  4. Whisk dry ingredients. In a separate bowl, whisk the flour, cocoa, baking soda, and salt.
  5. Combine the mixtures. Slowly add the flour mixture to the wet ingredients. Mix until no white streaks remain.
  6. Chill the dough. Cover and refrigerate for 30 minutes.
  7. Shape and bake. Scoop 1.5 tbsp balls onto the tray. Bake at 350°F (180°C) for 10 minutes until the edges are set but the center looks soft.
  8. Cool completely. Let them sit on the tray for 5 minutes before moving to a rack. They must be cold before frosting or it will melt off.
  9. Whisk the Crema frosting. Combine powdered sugar, cream, vodka, and 1 tsp espresso powder until it flows like thick honey.
  10. Garnish. Drizzle the frosting over the cookies and immediately place 3 coffee beans on each.