Description
Indulge in these rich Chocolate Espresso Rolls Royce Cookies, featuring a symphony of chocolate, espresso, and a luscious salted caramel drizzle. These cookies are perfect for gifting or a special treat.
Ingredients
- 115g (0.5 cup) Unsalted Butter, Softened: Creates a tender, chewy texture.
- 100g (0.5 cup) Granulated Sugar: Adds sweetness and crispness.
- 100g (0.5 cup) Packed Brown Sugar: Adds moisture and molasses flavor.
- 1 Large Egg: Binds ingredients and adds richness.
- 5ml (1 tsp) Alcohol-Free Vanilla Extract: Enhances flavor.
- 10g (2 tsp) Espresso Powder: Intensifies chocolate flavor.
- 30g (0.25 cup) Unsweetened Cocoa Powder: Delivers rich chocolate flavor.
- 200g (1.67 cup) All-Purpose Flour: Provides structure.
- 2g (0.5 tsp) Baking Soda: Helps cookies rise.
- 2g (0.5 tsp) Salt: Balances sweetness.
- 60g (0.25 cup) Unsalted Butter: For the salted caramel glaze.
- 100g (0.5 cup) Packed Brown Sugar: Forms the base of the caramel.
- 60ml (0.25 cup) Heavy Cream: Creates a creamy caramel texture.
- 5ml (1 tsp) Espresso Powder in 15ml (1 tbsp) Hot Water: Infuses caramel with espresso flavor.
- 2g (0.5 tsp) Flaky Sea Salt: Adds salty contrast.
- 30g (0.25 cup) Sliced Almonds, Toasted: Provides garnish and texture.
Instructions
- Preheat & Prep: Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Cream Butter & Sugars: Cream butter, granulated sugar, and brown sugar for 3 minutes until light and fluffy.
- Add Wet Ingredients: Beat in egg, vanilla, and espresso powder.
- Combine Dry Ingredients: Gradually add flour, cocoa powder, baking soda, and salt, mixing until just combined.
- Scoop & Shape Dough: Scoop dough onto baking sheet, spacing 5cm (2 inches) apart, and flatten slightly.
- Bake to Perfection: Bake for 12-14 minutes, until edges are set and centers are soft.
- Cool Cookies: Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Make Salted Caramel: Melt butter in a saucepan, stir in brown sugar until dissolved.
- Create the Glaze: Whisk in heavy cream and simmer for 2 minutes.
- Infuse & Salt: Stir in espresso mixture and flaky sea salt.
- Glaze & Garnish: Brush warm glaze over cookies and sprinkle with toasted almonds.
- Set the Glaze: Let cookies rest for 10 minutes to firm up.
Notes
For a richer caramel, use high-quality heavy cream. Toasting almonds enhances their flavor. Don’t overmix the dough to avoid tough cookies.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg