Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free all-purpose flour)
- 2/3 cup natural unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons rum extract
- 1 tablespoon milk
- 10–12 ounces premium white chocolate
- Coffee beans for garnish
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Beat the butter with both sugars until light and fluffy.
- Mix in the egg, vanilla extract, rum extract, and milk.
- Gradually add the dry ingredients and mix until a soft dough forms.
- Scoop dough onto prepared baking sheets, spacing evenly apart.
- Bake for 9–11 minutes until the edges are set and the centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Melt the white chocolate until smooth.
- Dip or drizzle each cooled cookie with white chocolate and garnish with a coffee bean. Allow the chocolate to set before serving.
Notes
- Do not overbake for the softest, fudgiest texture.
- Use high-quality white chocolate for a smooth finish and better flavor.
- Let the cookies cool completely before decorating with chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
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