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Bourbon Chocolate Chip Cookies with Espresso Glaze

moka coffee pot
Rich chocolate chip cookies infused with bourbon and topped with a bold espresso glaze. Perfect for adult dessert indulgence.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 24 cookies
Calories 190 kcal

Ingredients
  

Cookies:

  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 2 tbsp bourbon
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup dark chocolate chips

Espresso Glaze:

  • 1 tbsp instant espresso powder
  • 2 tbsp hot water
  • 1 cup powdered sugar
  • 1 tbsp heavy cream

Instructions
 

  • Preheat & Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
  • Cream Butter & Sugar: Beat the softened butter and brown sugar with an electric mixer until fluffy, about 2 minutes.
  • Add Wet Ingredients: Mix in the bourbon, egg, and vanilla extract until smooth.
  • Combine Mixtures: Gradually blend the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips gently.
  • Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake for 10-12 minutes or until the edges are golden brown.
  • Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare Glaze: Dissolve espresso powder in hot water. Whisk in powdered sugar and heavy cream until smooth and pourable.
  • Glaze the Cookies: Drizzle the glaze over the cooled cookies. Let it set before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 190 kcal
  • Total Fat: 8g
  • Saturated Fat: 3.5g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Iron: 5%
  • Calcium: 3%
  • Potassium: 4%
  • Magnesium: 3%
  • Vitamin E: 2%

Additional Notes/Tips

  • Substitute bourbon with rum for a sweeter twist.
  • Chill the dough for 20 minutes for thicker, chewier cookies.
  • Drizzle extra glaze for double espresso decadence.
  • Store in an airtight container for up to 4 days.
  • These cookies pair dangerously well with a strong cup of black coffee.