Inspired by the acclaimed cocktail, these espresso martini cookies combine the flavor of espresso, coffee liqueur, and vanilla vodka for a treat that’s hard to beat. I like the subtle flavor the vanilla vodka adds, but feel free to use unflavored (or a different flavor) vodka instead.
1/2 cup unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 teaspoon salt
1 large egg, at room temperature
1 large egg yolk
1 1/2 teaspoons vanilla extract
4 tablespoons Dutch-processed cocoa powder
2 tablespoons instant espresso powder
3 tablespoons coffee liqueur
3 tablespoons vanilla vodka
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
2 cups white chocolate chips
1 tablespoon vegetable oil
coffee beans, as needed
In a large bowl, beat together butter, brown sugar, and salt until light and fluffy, about 3 minutes. Add in egg, egg yolk, and vanilla extract and beat until smooth and combined. Add in cocoa powder and espresso powder and beat until thoroughly incorporated. Mix in coffee liqueur and vodka, and beat until incorporated (mixture will look somewhat curdled at this point). Add in flour, cornstarch, and baking soda and mix on low speed until just incorporated.
Cover bowl and place into the refrigerator to chill for 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
Remove dough from the refrigerator. Scoop out 1 1/2 tablespoon-sized balls of dough and place them 2 inches apart on prepared baking sheets.
Bake cookies, 1 pan at a time, in the preheated oven until they have puffed and look just set on top, 10 to 12 minutes. Do not overbake. Allow cookies to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Place white chocolate and vegetable oil into a small microwave-safe bowl. Place in the microwave and heat in 30 second intervals at 50% power, stopping to stir after each interval, until mixture is completely melted and smooth, 1 to 1 1/2 minutes.
Dip half of 1 cookie into white chocolate, then place cookie onto a piece of parchment paper. Place 3 coffee beans onto white chocolate. Repeat with remaining cookies. Allow chocolate to set before serving. Keep extra cookies stored in an air-tight container.
