Ingredients:

  • 1 cup (225g) unsalted butter
  • 2 tbsp instant espresso powder
  • 1 tbsp coffee liqueur (Kahlua or Tia Maria)
  • 0.75 cup (150g) dark brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 cups (250g) all-purpose flour
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup (120g) confectioners' sugar, sifted
  • 1.5 tbsp premium vodka
  • 0.5 tsp coffee liqueur
  • 72 whole espresso beans

Instructions:

  1. Melt the butter in a medium saucepan over medium heat, whisking constantly. Watch for the sizzle to die down and amber flecks to appear (milk solids toasting). Remove from heat immediately.
  2. Immediately stir the 2 tablespoons of espresso powder and 1 tablespoon of coffee liqueur into the hot browned butter. Watch it foam and turn fragrant. Let this cool until it’s a soft, thick paste.
  3. In your mixer, beat the infused butter with both sugars for 3 minutes until the mixture looks pale and fluffy.
  4. Add the egg and egg yolk. Beat on medium high until the dough looks glossy and smooth like a thick frosting.
  5. Sift the flour, cocoa powder, baking soda, and sea salt directly into the bowl. Fold with a spatula until no white streaks remain. Do not overmix.
  6. Chill the dough for 15 minutes in the fridge. Preheat your oven to 350°F (175°C) and line your pans.
  7. Scoop 1.5 tablespoon mounds onto the paper. Bake for 10 minutes until the edges are set and the tops have tiny cracks. Let cool completely.
  8. While they cool, whisk the confectioners' sugar, 1.5 tablespoons premium vodka, and 0.5 teaspoon coffee liqueur to create a thin glaze. Drizzle over cooled cookies.
  9. Garnish each cookie with 3 whole espresso beans before the glaze sets.