I love me an espresso. There’s something about that petite little cup and rich aroma that makes me feel oh so fancy. I can imagine myself sitting in a Parisian cafe, wearing the latest fashion, and sipping on a freshly brewed espresso. Damn…my alter ego is chic. But here’s the incredibly sad and embarrassing truth. I can’t brew espresso to save my life. The grinds, the filter, that cup, the machine, it’s all so overwhelming.

So I take my fancy self to the instant coffee section of the grocery store and buy the fanciest instant espresso powder I can find. Maybe once my kids are grown and I have more than 0.5 seconds in the morning to myself I’ll learn how to brew a proper cup of espresso. But for now…I’m just going to sit here and drink my ever so fancy cup of instant espresso and imagine a very high-fashion European version of myself while doing so.

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No-Chill Hallelujah

These cookies will whip up in a snap and with no-chill time required you can be eating your morning espresso before you are even drinking it. Can I get a “incroyable!” 🙌 (That’s French for amazing.) First, start by creaming the butter and sugars together in the bowl of a stand mixer with the paddle attachment on high until light and fluffy. This will take approximately 2 minutes. Add in the eggs and vanilla and mix on high again for another 2 minutes.

Next comes the dark molasses. I adore me a dark molasses. The rich nutty and slightly sweet flavour complements the robust espresso in these cookies beautifully. Molasses is also high in iron so you know…health. Third in line, add in all the dry ingredients except for the dark chocolate chips and mix on low until fully combined and a dough is formed.

Add in those glorious dark chocolate chips and this cookie dough is ready to bake. “Sensationnel!” (That’s French for wow.) Into a 350 degree oven for 9-10 minutes and ta-da: an ultra-easy but totally ultra-fancy espresso molasses cookie. Now go grab a book, a hot cup of espresso, a few of these cookies, and imagine yourself sitting in a quaint but chic Parisian cafe. Oh and don’t forget your beret. 😉 Santé

Espresso Molasses Cookies

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★★★★★

5 from 3 reviews

• Author: Katie
• Prep Time: 15 Mins
• Cook Time: 10 Mins
• Total Time: 25 Mins
• Yield: 3.5 Dozen 1x

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Description

Espresso molasses cookies loaded with dark chocolate chips and warm notes of cardamom. These make for a great afternoon pick-me-up snack!

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Ingredients

Scale 1x2x3x

• 1 cup dairy-free salted butter, room temperature

• ¾ cup brown sugar

• ¾ cup white sugar

• 2 large eggs, room temperature

• 1 tbsp. vanilla extract

• ¼ cup dark fancy molasses

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1 tsp. coarse sea salt

• ½ tsp. cardamom

• ¼ cup instant espresso powder

• 2 ⅔ cups all-purpose flour

• 1 ½ cups dairy-free dark chocolate chips

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Instructions

EQUIPMENT:

• Stand Mixer

• Cookie Tray

• Parchment Paper

• Spatula

 

1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

2. In the bowl of a stand mixer cream butter and sugars on high for 3 minutes until light and fluffy.

3. Add in eggs, vanilla extract, and molasses and mix until fully incorporated. Scrape down the sides of the bowl.

4. Add in flour, baking soda, baking powder, cardamom, instant espresso powder, and sea salt into a bowl and mix on low until fully incorporated and dough forms.

5. Mix the dark chocolate chips in by hand with a spatula.

6. Using a 1.5 tbsp cookie scoop drop onto parchment-lined cookie trays approximately 2 inches apart and bake for 9-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.

7. Let cool on the tray for at least 10 minutes before removing it to a cookie rack. Enjoy!

Equipment

Cookie Sheet

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KitchenAid Mixer 4.5 QT.

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Keywords: baking, cookies, espresso cookie recipe, espresso molasses cookie recipe, espresso molasses cookies, dairy-free espresso cookies, dairy-free espresso molasses cookies