Chewy Chocolate Cookies with Coffee Buttercream Recipe

Chewy. Chocolatey. Coffee-y. Buttery—these chocolate cookies have it all, plus they're easy to make. If you're looking for a decadent addition to a holiday cookie tin—or something to bring to the office cookie swap—you can whip these up in a snap.

CHEWY CHOCOLATE COOKIES WITH COFFEE BUTTERCREAM

Makes 13 chocolate cookies (baker’s dozen) and yields 1 cup buttercream

Cookie Ingredients

1 egg
1 stick unsalted butter (melted)
1 cup granulated sugar
1 teaspoon vanilla extra
1/2 cup unsweetened cocoa powder
1 cup all purpose flour (or gluten-free all purpose flour)
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt

Buttercream Ingredients:

1 1/2 cups powdered sugar
2 tablespoon strongly brewed coffee
1 stick unsalted butter (softened)
1/8 teaspoon fine sea salt

Instructions

1. Preheat the oven to 350°F, and line 2 sheet pans with parchment paper.
2. Whisk the egg in a medium-sized mixing bowl. Then add to it the butter, sugar and vanilla extract and stir to combine.
3. Sift the cocoa powder, flour, baking powder and salt into the bowl and stir to combine again.
4. Scoop 1-2 tablespoons of dough onto the sheet pans and lightly press down on the tops.
5. Bake for 11 minutes and remove from the oven. They will be soft, but will firm as they cool. Leave untouched until cool.
6. Meanwhile make your buttercream by combining the powdered sugar, coffee, butter and salt in a stand mixer. Process on low until completely smooth. Keep the buttercream at room temperature until the cookies cool.
7. When the cookies are cool, smooth a thick layer of buttercream on top and enjoy.
8. Store cookies in an airtight container in the refrigerator and enjoy within 5 days.