Double-Chocolate Espresso Thins

These Double-Chocolate Espresso Thins are the perfect balance of rich cocoa flavor and bold espresso. Each crisp, thin cookie is dipped in creamy almond bark and topped with a touch of pink sanding sugar for a bakery-worthy finish. They’re ideal for gifting, pairing with coffee, or adding an elegant touch to any dessert tray.

Recipe Information

Total Time:

Yield:

42 cookies

Ingredients

2 cups all-purpose flour

⅓ cup Dutch process cocoa powder

2 teaspoons instant espresso powder

½ teaspoon baking soda

½ teaspoon salt

1 cup salted butter, softened

1¼ cups granulated sugar

½ cup packed light brown sugar

2 large eggs, room temperature

¼ cup warm water

1 tablespoon pure vanilla extract

1 cup mini semisweet chocolate chips

12 ounces almond bark, chopped

Pink sanding sugar

Directions

Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt; set aside.
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.
Using a 1¼" cookie scoop, drop cookie dough 3 inches apart onto prepared cookie sheets.
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.)
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.