Miami Beach Espresso Chocolate Chip Cookies


  • 1 cup butter, softened
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla
  • 2 tablespoons plus 1 teaspoon dark rum, heated
  • 2 to 3 tablespoons espresso instant powder
  • 2 ¼ cups flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • Pinch of good quality cinnamon
  • 2 cups chocolate dark chocolate chips (or semi-sweet chips)
  • 1 cup chopped toasted almonds
  • Espresso Sugar: (for rolling cookies)
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon espresso instant coffee


  • Cream butter until fluffy. Add sugars, eggs, and vanilla. In a small bowl add hot rum to espresso and mix well until the coffee melts, then add to cream mixture. Sift flour with salt, baking soda and pinch of cinnamon and mix well. Add dry ingredients to cream mixture until well mixed (do not over mix). Fold in by hand the chocolate chips and chopped almonds. Let batter rest in refrigerator 2 hours to overnight, in a small bowl, mix the espresso sugar ingredients until well incorporated. Set aside. Preheat oven to 350 degrees. Line large cookie sheets with parchment paper. Scoop batter with an ice cream scoop and roll balls in the prepared espresso sugar. Place balls 2 inches apart. Bake for approximately 13 minutes. Place cookies on a wire rack and cool completely.

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Written by tasteofhome


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